- Published: May 28, 2019
- Written by Joseph M. Carbonara, Editorial Director
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.
Welcome to the May 2019 issue of FE&S magazine. We hope that you will enjoy the fresh look and feel of the latest redesign.
Recent years have seen many foodservice equipment innovations — more so than ever before. Increased minimum wage, exposure to liability and the need for speed are some of the contributing factors. How does equipment factor into this? Can equipment help reduce labor hours? Can temperature controls in equipment reduce human error in cooking temps? Can equipment cook food faster with the same result?
Unlike most CEOs whose companies sell to private equity, Jerry Hyman is still around and very much the captain of the ship at TriMark USA. Now on its fourth private-equity partnership in the past 20 years, he’s become skilled at navigating those sometimes shark-infested waters, honing an approach that doesn’t just satisfy profit-hungry PE partners but that ultimately adds value to the company and, in turn, to its customers.
Renovations remain all the rage in today’s foodservice industry and for good reason: Renovations ring the cash register.
Jen Hidinger-Kendrick co-founded Giving Kitchen in 2013 after her husband, chef Ryan Hidinger, was diagnosed with cancer. The nonprofit emergency assistance program provides financial assistance to foodservice workers. The foundation is the recipient of the James Beard Foundation’s Humanitarian of the Year Award for 2019.
Though Coolgreens opened in 2009, it was in February of this year that we opened our first franchised location in Tulsa, Okla., as an addition to our five corporate locations in Oklahoma City. We opened our second franchised location, this one in South Lake, Texas, and plan to open two more locations in Dallas as well as other locations in Boston and Miami.