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Publisher's Perspective

  • For the Love of Good Content…

    I’m a big believer in awards and award ceremonies when they are done right. One of the hardest parts of the past two years, as we have collectively struggled to cope with the changes imposed upon us by COVID-19, has been finding a way to appropriately honor our own FE&S industry award winners. Normal award ceremonies have been impossible to pull off.

  • Best-Laid Plans

    Any dealer sales rep worth their salt has developed the ability to adapt to unexpected changes. In real life, orders don’t always come in on time, plans and circumstances around installations change, and sometimes the wider world imposes with unanticipated disruptions.

  • Syringe-dipity…

    The past 18 months have been trying on all businesses. Foodservice and publishing have not been immune. Back when the pandemic first started everyone thought, or hoped is probably more like it, that this would be a short-term situation. And the mantra of many companies was to do what it took to weather the storm and emerge from this even stronger.

  • Reopening Day

    The United States surpassed the milestone of 65% of eligible U.S. adults having received at least one vaccination as of mid-June, per the U.S. Center for Disease Control. And the broader goal of 70% of adults having at least one shot by Independence Day remains within reach as I write this.

  • Recognition

    There is nothing like the special combination of uncertainty and monotony that a pandemic brings to remind us of the importance of recognition.

  • A Thank You to Readers

    When things are going along just swimmingly it can be too easy to forget the people who have contributed to your success. This is why parents so frequently remind us to say thank you to those who have helped along the way.

  • Restaurant Revitalization Fund

    The beginning of the second quarter of 2021 marks the end of the first full year of dealing with the COVID-19 pandemic and offers some real hope for the immediate future as we look ahead to the rest of the year.

  • Louise O’Sullivan Award of Excellence

    Even casual readers of FE&S have probably realized that I am no fan of name-dropping. While it may feel good for me, in the moment, to mention that I have been out to dinner with an industry luminary or at a conference with them or talking one on one to someone, I understand that it really has no intrinsic value for you, the reader. In virtually every instance it would detract from our editorial purpose and probably cheapen the very relationship that I was attempting to highlight.

  • Seeking the Light at the end of the Tunnel

    Any realistic look at how far away the end of the tunnel is has to begin with an honest appraisal of where we are at right now. The most recent jobs reports show large-scale losses in the hospitality and restaurant space.

  • The Vial is Half Full...

    January 2021 has arrived … thankfully.

  • Restaurant of the Future...

    The present is always a good time to have a discussion about the restaurant of the future.

  • Let’s All Get in this Together

    To call 2020 a challenging year is a bit like calling World War II a serious misunderstanding. It would be difficult to overstate the impact of this year on all of our lives. At this point in the pandemic, given its pervasive global reach, there are very few of us who do not, at the very least, know someone who has been directly affected by COVID-19. For anyone who operates a business, works for a living, has children, parents, grandparents, siblings, co-workers or friends to worry about — I think that about covers all of us, right? — this has been a year we will never forget and one that we would surely like to.

  • The Case for Nimbleness

    For those of you who were able to tune in to our FED Lunch & Learn series on Tuesdays in October, you no doubt garnered a slew of great takeaways from our array of esteemed presenters and panelists. Their ideas about the transformative nature of the time we find ourselves in and the changes we are likely to see next in the world of foodservice equipment and design were both thought provoking and timely.

  • Door vs. Window

    There are many versions of the old adage “When one door closes, find a window,” all with the same meaning.

  • Reopening, Only Better…

    It’s difficult to peer through the fog of uncertainty surrounding our collective response to the COVID-19 pandemic to see exactly what the post-crisis world will look like. Even the most fundamental aspects of our lives, like school and work, are subject to profound changes as a result of the upheaval that we have all experienced.

  • Outside What Box?

    For years businesses large and small have extolled the virtues of thinking outside the proverbial box of conventional wisdom. Business leaders have lauded nimbleness in the face of rapidly changing competitive landscapes and oftentimes fickle consumer habits.

  • American Grit

    As the country emerges from the COVID-19 pandemic, we continue to watch a grand experiment unfold with a patchwork of varied responses based on class, economics and politics. Opinions about where this will all lead are as varied as the number of opinion-makers out there, and individual responses seem to be mostly based on the sources of information that people are choosing to rely on.

  • Coping Skills …

    Well, it is good to know that the appeal of cat videos and quarantine parodies has its limits as many industry professionals refocus at least some of their attention to the post-pandemic foodservice landscape.

  • Miller Becomes Boston Market President

    Boston Market promoted Randy Miller, a 25-year company veteran, to president.

  • Come What May …

    Normally, in May, we are gearing up for the annual FE&S Dealer of the Year and All Industry Awards Gala in Chicago. This year, that event is the furthest thing from our minds.

  • Examining the Permanent Effects of COVID-19

  • Be Nice!

     I love the hospitality industry because I think it attracts the best people.

  • Moving into a new Decade...

    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.

  • Hard Copy …

    For many years now, I’ve been telling you just how wrong I’ve been about predicting the eminent demise of printed directories.

  • 20/20 Vision …

    Well, that’s the goal, right? This time of the year, businesses large and small peer into their crystal balls for a look at the future to form an idea about what the coming year will hold.

  • Home Run Derby

    A special thanks goes out to everyone who made FE&S’ inaugural Tour the Trends event a big success.

  • Trusting Food Safety …

    Having worked in both foodservice operations and as a distributor sales rep, I’ve heard my fair share of complaining about health inspectors. They never showed up at a good time, their grievances — expressed as points on a checklist — always seemed trivial and I remember everyone viewing their presence as an unwelcome hassle in an already overwrought day.

  • High Times…

    The great national experiment toward the legalization of cannabis for both medical and recreational purposes continues to gain steam. In January of 2020, Illinois will join the growing (sorry, not sorry) list of states where recreational use is no longer a crime.

  • Lucky Seven, Plus One …

    A special shout-out this month to Editorial Director Joe Carbonara and the entire Zoomba Group team for establishing a new high-water mark for FE&S’ professional recognition. In May the American Society of Business Publication Editors recognized this publication with seven of its national Azbee awards for design and content excellence.

  • May Blossoms

    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.

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