Foodservice Opinions

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.

A Pro You Should Know: Mark Raber, Ramar Restaurant Equipment & Supplies

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.

Service Steers the Ship

 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.

Born to Be Free … and Best in Class

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.

Matters of Integrity

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.

How to Be Better Than Yesterday

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.

Tips to Deal with Labor Challenges

It’s no secret, labor represents a major issue facing the restaurant industry. Not only is it a significant issue all foodservice operators must address that is impacting "unit economics," it is getting more complex to deal with every day.

Doc B’s Risky Shift from Fast Casual to Full Service

When we opened the first Doc B's in September 2013 in Chicago we started as a fast-casual concept with digital menu boards, GPS table trackers and a few servers to run the food to customers. By March 2014, we started to make the transition to full service. Not long after, we converted our second Chicago location to full service, and then went on to open six additional sites throughout Florida and Texas. Our newest location will open this summer in Aventura, Fla.