Just as December is a natural month to reflect on changes that occurred over the course of the previous year, January is a natural month to look forward to the trends that seem likely to impact business in the year ahead. In this issue we focus on the major changes that are likely to impact the commercial foodservice industry in 2025.
The seeds for today’s Handwashing For Life advances were sown 25 years ago, when handwashing advocates gathered to address the need to enhance handwashing in the foodservice industry.
Service Technician/Business Development, Elmer Schultz Co., Philadelphia
As another year draws to a close, the value of gathering is again highlighted.
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.
Paul Pimentel serves as the second-generation owner of MAP Restaurant Supplies, a family owned and operated full-service distributor that sells everything from smallwares and disposables to heavy equipment.
May is an exciting month for us here at FE&S magazine and this year is no exception.
Warren Devaney began his career in the service industry in the mid-‘90s and has been with Clark Service Group for nine years. He is a field supervisor – hot side and is based in Tampa, Fla. In his current capacity, Devaney handles repairs, installs and more.
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.
As everyone in the foodservice community knows, food is more than just the nutrition it provides — food communicates. And what it communicates depends on how it’s prepared, who it’s prepared by and who is sitting around the table to enjoy it.
Troy Hogoboom is service manager at Hawkins Commercial Appliance Service Company, based in Englewood, Colo.
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.
Foodservice Equipment & Supplies is the longest-running publication serving the decision-makers of the nearly $15 billion E&S industry.
View current digital issueWant to receive a FREE subscription to Foodservice Equipment & Supplies?
Subscribe to magazine
Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
