2021 FE&S DSR of the Year: Gordon Marsh, Edward Don & Company
If you would like to know what makes Gordon Marsh a top-flight dealer sales representative, and how he generates so much repeat business for Edward Don & Company, this anecdote goes a long way toward explaining it.
The Rebound of Rise Southern Biscuits and Righteous Chicken
This biscuit chain saw its store count drop by more than a third, but a rebrand and focus on its core menu items has it back in growth mode.
C-Stores Increase Commitment to Foodservice
Despite challenges ranging from limited space to an inexperienced workforce and the stigma of low-quality offerings, the convenience channel continues to evolve foodservice operations.
Nostalgic Restaurant Design Supports Comfort Food Menu
Chef Paul Adair dreamed of opening his own restaurant in the Jackson, Miss., area near where he grew up. In 2019, he found a location in a space previously occupied by a high-end restaurant in the Fondren Place neighborhood, which offers shopping, restaurants, art galleries, eclectic architecture and charming homes.
FE&S DSRs of the Month 2020
Recognition as an FE&S DSR of the Month does not come without a strong commitment to the role. This group of professionals delivers topline sales dollars, understands how to work well with clients and gain their loyalty for future projects, and at the same time builds respect among supply chain partners.
Raising the Bar in Bar Design
From a guest’s perspective, creating the perfect bar seems fairly straightforward. Put together the right spirits, staff and ambiance and — presto! — instant bar. But like so many things in life, the magic lies in the details, most of which those grabbing a handcrafted cocktail or their favorite beer have no idea exist. Nor do they understand the work that took place to make that perfection happen.
Equipment-Driven Service Style Change at Sushi Hana
Monorail system replaces conveyor-style approach to serving patrons; allows restaurant expanding seating while maintaining staff levels
Restaurant Industry Sales Slowly Rebound From COVID-19
It appears as if the lingering effects of COVID-19 will continue to suppress restaurant industry sales for at least one more year.
Menu Trends: Underutilized Meat Cuts
Using uncommon cuts of beef, pork, lamb and chicken has become more prevalent as restaurants focus more on reducing food waste and cost.
A Look at Hope College’s Award-Winning Allergen Station
The National Association of College & University Food Services (NACUFS) awarded Hope College’s dining program with a gold medal for the Loyal E. Horton Dining Award for Residential Dining Concepts (Medium Institution). The award, says Dan Zehr, director of residential and retail dining, was based on the college’s allergen-friendly station and program called The Zone.
