Sustainability seems to be top of mind for many consumers and business owners alike, yet better managing food waste is not something they often consider. Jim Ottmer, national sales manager for Salvajor, discusses the role managing food waste can play in helping a foodservice operation lessen its impact on the environment.
There is a lot going on in this busy month for the foodservice industry. Thanks to this being a leap year, we’ve got an extra day in February and that’s a good thing because it looks like we are going to need it! Coming off the heels of a bustling MAFSI conference in Palm Springs, Calif., the first few weeks of February are chocked full of learning and networking opportunities.
Editorial Director Joe Carbonara is an easy person to talk to. Whether the topic is arcane business data related to equipment and supplies, evolving trends in the more general foodservice environment, or just about anything in between, Joe always has something interesting to say and usually a unique perspective that is worth listening to.
Jenel Gray is the executive chef for Cura Hospitality at Indiana Regional Medical Center.
As some chain restaurants struggled to generate consistent traffic flows, they turned to an old friend to lure back customers. I am referring, of course, to the value meal. Quick-service restaurant chains like McDonald’s and Wendy’s were among the first chains to roll out value meals. And when Starbucks got into the value meal game, well, you knew things were getting serious.
In an era where sustainability and energy efficiency are paramount, businesses are increasingly seeking out practical ways of reducing their energy use, operating costs and carbon footprint.
As far as HVAC and servicing commercial foodservice equipment are concerned, Richard Dick is a wealth of knowledge and someone who also maintains a healthy sense of humor.
December is traditionally a good month to take stock and look forward to the coming year.
While information security may not be the first area that comes to mind when thinking about food safety, failing to prioritize it can cause devastating harm to a company’s image and bottom line.
Service Technician/Business Development, Elmer Schultz Co., Philadelphia
Dennis Oland has been with Lafayette, Ind.-based service agent ICU Mechanical Company since its inception in 1999. Having begun his career studying HVAC and refrigeration while serving in the United States Army, Oland has held different positions within the company during his career before settling in his current role as ICU’s hotside foreman.
Kevin Wilkinson’s tabletop expertise stems from more than three decades in foodservice equipment and supplies sales, often supporting high-end properties. Here, he shares some trends that influence his tabletop installations today.
Business and industry foodservice operators all have different journeys, priorities, and return-to-office strategies. What is universal: Foodservice as an amenity has a major role to play in every organization.
May is an exciting month for us here at FE&S magazine and this year is no exception.
Food safety should always be top of mind, given its importance in human health.
Over the years, I’ve made it a point not to be a name-dropper in my publisher’s letter. In general, it’s of little interest to you the audience and only serves to make me sound important by virtue of mere association. This month is an exception to that rule in order to tell you about the SHFM WISE Experience, a fantastic event that I had the good fortune to attend earlier this year.
Great dealer sales reps are problem-solvers for their clients. From major decisions like right-sizing a piece of equipment to a particular menu application to day-to-day problems like making sure the dishes are getting clean or food is being stored properly, DSRs can have a huge impact on an operation’s overall effectiveness.
Troy Hogoboom is service manager at Hawkins Commercial Appliance Service Company, based in Englewood, Colo.
How automated equipment supports employees and ensures consistency amid the labor shortage.