FE&S recently took an hour-long look ahead to 2013, and you can now view it on-demand. This presentation featured a deeper dive into the results from FE&S’ 2013 Foodservice Equipment and Supplies Industry Forecast Study, which was based on data provided by the magazine’s operator and dealer subscribers.
In addition, we talked with a pair of foodservice industry experts, who offered their perspective on the industry’s performance to-date, an early glimpse into operating conditions for next year and identified industry segments that should continue to excel in the coming years.
This interactive event provided foodservice equipment and supplies professionals with data that will help them formulate their plans for 2013 and benchmark their performance against their peers.
Click here to register and view this free webcast on-demand.
Joe Carbonara
Editor in Chief,
FE&S Magazine
David Henkes
Technomic
Hudson Riehle
National Restaurant Association
David Henkes
Vice President
Technomic, Inc.
David Henkes is a Vice President at Technomic, Inc. and is responsible for directing strategic consulting and research assignments for supplier, operator and trade association clients active in the food and beverage industries. His specific responsibilities include client development, industry and competitive research, project oversight, study design, analysis of research findings and client reporting. He is also the Executive Director of Technomic’s Adult Beverage Insights Group and oversees the firm’s On-Premise Beverage Alcohol Practice.
Hudson Riehle
Vice President of the Knowledge and Research Group
National Restaurant Association
As the Senior Vice President of the Research and Information Services Division for the National Restaurant Association, Hudson Riehle directs the Association’s consumer, economic, market, human resources, tourism and operations research as well as oversees its extensive information services and library activities. Frequently cited in major national and international newspapers and appearing on major national television broadcasts, he has authored a variety of articles and serves as an information source and spokesperson for the restaurant and hospitality industry.
