- Published: January 7, 2020
- Written by Jerry Stiegler
Opinion pieces on the foodservice equipment and supplies industry from leaders and laymen from all aspects of the business, including dealers, distributors, design consultants and multi-unit operators.
I’m in my 43rd year in the foodservice industry, and earlier this year I had the opportunity to reflect on how much equipment and supplies distribution has changed over those four-plus decades. When my father owned a dealership in New England, most operators within our geographic area bought their foodservice equipment and supplies from him. At the time, the only other option was to head off to Boston or New York.
It’s hard to contain our excitement here at FE&S as we begin a new year and embark on our second decade as Zoomba Group. We have so much planned for 2020, and all of it is designed to make you the best-informed foodservice professional in the equipment and supplies industry.
If there’s one thing the foodservice industry loves more than a good cocktail party, it’s a list of trends. Every publication, including FE&S, dedicates space to dissecting current trends and their impact on the foodservice industry. This month, for example, FE&S’ Trend department on page 16 explores the ever-evolving nature of kids’ menus.
It’s no longer the cost of labor alone that keeps foodservice operators awake at night. It’s also the fact that labor has become a scarce commodity. These factors have foodservice operators continually exploring ways to better manage this part of their business. For multiunit operators, though, the challenge grows exponentially as they try to properly manage labor across a portfolio of similar, yet not identical, locations.
It’s December, so that means many foodservice professionals are trying to wrap up the year while they simultaneously take a look ahead to see what 2020 will bring. Well, our friends at the National Restaurant Association went one better. Actually, the association went 10 better, and by that I mean it took a look at what the restaurant industry might look like by 2030.
Producing drawings is an important part of a foodservice designer’s work and computer drafting programs have certainly streamlined the process. While they can make drawings more accurate, these drafting programs cannot eliminate every potential error. For that reason, I’m a firm believer in the use of checklists as part of the quality control process to help catch potential problems.
For many years now, I’ve been telling you just how wrong I’ve been about predicting the eminent demise of printed directories.