Foodservice Operators Increase Capital Investments, Restaurant and Bar Sales to Rise and New Campus Offerings From Sodexo
- Published: January 8, 2019
- 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.
In today’s workplace, it seems everyone is dealing with a talent shortage. In August 2018, the U.S. Bureau of Labor Statistics noted there were more than 7 million job openings. Over the past year, there has been a net gain in the number of jobs available. The prospects for an infusion of new talent remain low since it is currently a job hunter’s market.
Last fall Cris Gross assumed a new role at Stafford-Smith Inc. as VP sales and marketing. The new role comes with a renewed focus on street sales. After two decades as regional sales manager, the FE&S 2009 DSR of the Year says he is enthused about building even closer connections to customers and helping guide the slew of Stafford-Smith new hires into the industry.
Many brands have had to deal with how to evolve their customer base and maintain relevance. For us, it’s a tight QSR space. I’m sure those in other sectors feel the same way.
Welcome to the first edition of FE&S for 2019 in what should prove to be an exciting and eventful year.
One attribute that makes the foodservice industry so unique is that it plays host to a variety of philosophies.
Efficiency is a key part of the future for 1,000-plus-unit Firehouse Subs. The chain continues to focus on simplifying, both from the guest standpoint and for the crew. John Namey, vice president of real estate services for Firehouse Subs, says transforming guest engagement makes it a simpler process for franchisees to bring costs down and react — but not overreact — to changes in the industry. Off-premise dining and delivery rank among the biggest changes he sees.