Publisher's Perspective

  • Is this the No. 5 Bus?

    If you are a regular reader of FE&S, you have heard me say that Zoomba Group is an original content creation company and that we see you, the reader, as our primary customer. Our business proposition is a pretty simple one: If we can give you a magazine that is worth reading, one that will give you insights and information that helps you do your job as a buyer, seller or specifier of foodservice equipment and supplies better, then we will create an environment in which advertisers want to be seen.

  • Come What May …

    May is a big month here at FE&S and naturally we have a big issue, chock-full of terrific stories.

  • By Any Other Name …

    It is noteworthy that Mark Freeman, recipient of FE&S' 2017 Hall of Fame award, was the president of the Society for Hospitality and Foodservice Management, (SHFM), when that organization took the bold step of changing its name and added the "H" for hospitality to its already well-recognized acronym of SFM.

  • You did What?…

    It was rather late in the production schedule for this month's issue, when I was made aware that Editorial Director Joe Carbonara, for whom I have the utmost love and respect, had commissioned an unscheduled piece of editorial on the predicted impact of a Trump presidency on the foodservice equipment and supplies industry. I wasn't thrilled... for a couple of reasons.

  • 2017 … Well, This Should be Interesting!


  • Right This Way …

    Readers tell us they still find the directory issue a useful and welcome tool.

  • Thought Summit Success

    If we can deliver the original content and unique events that you, our readers, want to associate with, then we can earn your attention in the busy marketplace of ideas.

  • The Motivation Behind FE&S Best in Class Awards


  • Thought-Provoking Transitions at FE&S

    September is a time of transition in many ways: for businesses it’s time to budget and plan for the new year, for families it’s time to go back to school because summer holidays have come to an end.

  • Oh, What a Night!

    This was a special year for the Dealer of the Year and Industry Awards Gala for several reasons. I hope that you will take a few moments to review the pictures and video. For those who were there, I hope that the pictures provide a happy reminder of a memorable evening in Chicago. For the vast majority who were unable to attend, I hope that you will recognize some industry friends and perhaps a few larger-than-life characters who have left an indelible mark on the equipment and supplies industry.

  • Next Generation College and University Foodservice

    Welcome to FE&S’ annual college and university issue. Looking back at last year’s coverage, it was all about Generation Y/Millennials and the impact this demographic was having on the market. This year it’s all about Generation Z.

  • Sustainability and Healthcare Foodservice Go Hand in Hand

    It's hard to think of two things that fit together more seamlessly with overarching objectives than sustainability and healthcare foodservice.

  • Check, Please…

    A corollary in business might be: If you want to gain insight into a company’s culture, take a look at the way they treat their competition.

  • It Is All About the People

    What the FE&S Top Achiever Awards seek to recognize is fresh talent ascending in different quarters of the industry.

  • FED Talks…

    It is time once again to begin the process of identifying the winners of FE&S’ annual Best in Class awards

  • Food Safety Net

    Food Safety is never a sexy topic. I am not aware of any way to make food safety a sexy topic. But it is an incredibly important one and one that never seems to be far from the headlines. The CDC estimates that contaminated food sickens 48 million Americans each year.

  • Meet Me in Paris…

    Some see it as a watershed moment in human history; an acknowledgement of our mutual self-interest and the ultimate need for cooperation in order to survive played out on a global scale.

  • Why Didn’t I Think of That?

    It’s exhilarating to watch good ideas take hold in an industry that has a reputation for being slow to change. But this issue of FE&S contains several great examples, and I hope that you enjoy reading it from cover to cover.

  • You Get What You Need…

    I always love it when we are able to bring you stories of people within the equipment and supplies industry or the wider restaurant community who are finding ways to succeed. While doing well, they are at the same time helping others or doing good. Keith Richards (the other Keith Richards) provides us with a great example in his Parting Shot this month on page 92. Be sure to give it a look.

  • Throwback Month

    We’ve got beer, pizza, ?Hallmark and a story about a movement back to the days before large-scale frozen food distribution. We are one Ty Cobb story away from a Ken Burns documentary with this issue of FE&S. Interestingly enough, it’s all about what’s happening in foodservice today.

  • Dealer of the Year 2015: A Night to Remember

    August is our DSR of the Year issue and it gives me a chance to relive one of my favorite nights of the year. Combing through the photos and deciding what to include as representative of the Dealer of the Year and Industry Awards Gala is a big job — but a rewarding one.

  • Generation Why…Connecting with Millennials

    Those of us who attend a lot of conferences have heard an awful lot about Gen-Y lately. These are the 18-to-25-year olds that marketers can’t seem to get enough of and the rest of us tend to talk about as if they are not in the room. Maybe it’s the headphones.

  • Innovation and Healthcare Foodservice

    As the expectations for healthcare foodservice keep mounting so, too, do the creative ways that operators like Dan and countless others across the industry continue to multiply.

  • The Pursuit of Excellence: On the 2015 Dealer of the Year

    We are excited to share the story behind the success of FE&S' 2015 Dealer of the Year Award recipient, Clark Associates, Inc. By merely glancing at Clark Associates' impressive growth over the past few years, you will quickly understand why they were considered for this award in the first place. But, FE&S' Dealer of the Year Award is much more than a simple measure of sales success.

  • Man of the Hour… Hall of Famer Ken Gill

    The 2015 NAFEM Show was a stellar success. Once again it was easy to see just why this has become the most highly anticipated show in the segment, even though it takes place only every other year. From the smallest booths of energetic participants eagerly showing off their wares to an appreciative audience to the largest booths representing hundreds of hours of work to set up and tear down, this year’s NAFEM Show was a dazzling display of stainless steel and showmanship. It occupies a place that is truly at the epicenter of the foodservice equipment and supplies world.

  • Foodservice Everywhere

    This is the tantalizing phrase that Jackie Rodriguez, senior manager with Technomic, uses to describe the growing trend towards taking foodservice to on-the-move consumers via smaller, highly focused outlets. This emerging category includes a variety of outlets such as food trucks, kiosks, micro-marts, and even high-tech vending machines. The aim is a marriage between creative high-quality food offerings and convenience, and the early adopters tend to be younger consumers who are more accustomed to eating on the run.

  • Tabletop Showstopper: The 2015 Performance in Tabletop Awards

    The first thing that you should understand is that Joe Carbonara, our chief editor, does not give up the reins easily. Especially when it comes to the things that Joe loves to do, like the tabletop judging that he oversees each year for FE&S.

  • Kina'ole

    An unofficial theme pervades this issue of Foodservice Equipment and Supplies magazine and I can describe it in one Hawaiian word that packs a lot of meaning: Kina'ole. This single word roughly translates into "doing the right thing, in the right way, at the right time, in the right place, with the right person, with the right feeling, the first time."

  • And the Winner Is…Best In Class

    A huge responsibility naturally accompanies naming a particular brand Best in Class across each category of commercial foodservice equipment and supplies each year.

  • Mane Course

    The headline to our piece on the Field Museum in Chicago might have been, "The Best Things in the Field Museum are no Longer Confined to the Basement."