Restaurant Sales Pick Up in March, New Store Design for Boston’s Pizza and Consumers Emphasize Restaurant Technology
- Published: April 23, 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.
Ramar Restaurant Equipment & Supplies’ involvement in the buying group Excell Marketing led Mark Raber and his wife Kathy to nominate The Center, an addiction recovery center, in Palos Park, Ill., to receive a new commercial kitchen. Ramar Supply donated consultation services as well as kitchen design, general contracting, warehousing, delivery and installation to the project. Mark’s involvement was both professional and personal.
As a member of the Commercial Food Equipment Service Association for the last 20-plus years, I have valued the organization’s ability to anticipate trends in the foodservice industry. This ability has provided invaluable guidance and support to not only service companies but also manufacturers, foodservice equipment dealers, independent manufacturers’ representatives, consultants and operators.
One way we measure ourselves against our quest to deliver fresh and interesting new content is by regularly submitting our work to associations that judge us against business-to-business peer publications. The result is the list of our awards that appear on the masthead of our magazine. We are proud of these awards because they highlight the depth of talent that we plumb to produce a magazine that you tell us is worth reading month in and month out.
In the entertainment industry, the first part of the year is affectionately known as awards season. From the Golden Globes to the Screen Actors Guild Awards to the Oscars, the entertainment community takes a look back to honor a few select individuals who, over the course of their illustrious careers, made an indelible mark on the business.
It’s now or never. I strongly believe that 2019 is going to be the year when restaurants will really need to pick up their speed and think toward the future — or risk getting left in the dust.