For many restaurant guests, enjoying a glass of wine or even sharing a bottle with their dining companions is all part of the experience. Realizing this, many restaurant operators spend significant time and thought developing wine lists that match their menus. Equally important, though, is developing the infrastructure that supports such a program, including glassware, storage and more.
This week marks the official start of the Major League Baseball season. And this year while fans hope players from their favorite teams make hard contact with the baseball, they will also cheer for something contactless. This is in reference, of course, to the contactless service throughout ballparks aimed at minimizing the risk of spreading COVID-19.
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.
We always say that the commercial foodservice equipment and supplies industry is low-tech/high-touch in terms of how we like to do business. It feels empty when we can’t get together and network as a community. I hope this is a very temporary situation.
Kent Estep, Field Supervisor, CES, Mesquite, Texas
The restaurant industry remains rooted in a certain entrepreneurial spirit. Everyone loves the story of two friends sketching out their business plans on the back of a cocktail napkin as part of a late-night conversation for the ages. These days, the industry continues to attract entrepreneurs but in a slightly different manner. Enter Nili Malach Poynter, president of ChefReady, a Colorado-based ghost kitchen operation.
In the wake of a year that is commonly — but perhaps understatedly — referred to as “unprecedented,” dining operations of every kind should reevaluate how they’re serving and whether “business as formerly usual” will continue to make sense. Simply put, foodservice operators no longer have the luxury of not thinking about and planning for the unexpected.
As the United States turns the corner on the COVID-19 pandemic and restaurant owners determine their reopening plans or reassess long-term operating strategies, this could be an opportune time to consider other business goals, including reducing operating costs through energy efficiency. Making energy choices that count is good for a restaurant’s bottom line and the climate.
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.
Retiring from TriMark in February of this year has given me the chance to reflect on the industry and my career.