Ahuge fan of alliteration, Jeff Sinelli came up with the Which Wich name during a brainstorming session. He notes that many of the most iconic brands incorporate alliteration, such as Coca-Cola, Dunkin' Donuts, Best Buy and American Airlines. Since founding Which Wich in 2003, the chain has expanded to 430 locations and should come close to having 500 U.S. stores by next year. While the chain does have a few corporate locations, the operation primarily runs through a franchisee network.
Steve Roane has made a lifelong career in the foodservice industry, but it has taken some twists and turns along the way.
Looking back the other day at the publisher's letter that I wrote one year ago in the November 2016 issue of FE&S, recapping our first Foodservice Equipment & Design (FED) Global Thought Leadership Summit, I realized that, as hard as it is to believe, it is already time to start planning for our second event. It will be held at the Radisson Blu in Chicago next year September 10-12.
August is our annual healthcare issue, and this year, it comes amid a great national debate about healthcare. Fundamental questions about whether access to healthcare is a right of citizenship, a basic human right or a benefit that should be bought and paid for on an individual basis, have led to a feverish political debate pitting those on all sides of the issue against one another.
Glenn Clark Jr. has been in the foodservice industry for nearly 30 years (42 years if you count the time spent working in the field with his father when he was young). He gained sole ownership of Clark Service Group in January.
Chef Frederick Buchanan serves Cura Hospitality, which manages the foodservice at Sherwood Oaks Retirement Community. A 34-year veteran of the industry, with 21 of those years spent in contract foodservice management, Buchanan has worked to enhance resident and patient satisfaction through innovative food programs.
It's challenging to generalize the process of selecting the right tabletop items. Some foodservice operators start with aesthetics; others focus on the exact price point they want to hit. For others, durability is a top priority.
As the director of nutrition at UCLA Health System in Los Angeles, Patti Oliver, MS, RDN, MBA, oversees a $26 million budget. Annual sales volume totals $12 million. Her department serves 9,000 meals a day via patient dining, 3 retail outlets and an upscale catering department. The staff includes 300 full-time equivalents.
We know that we are asking a lot from our readers to participate in a study that takes so long to complete. The entire Best in Class (BIC) survey is broken up into three parts and each one takes about 45 minutes to fill out. That is a huge time commitment in a digital world that routinely measures time spent on a web page, for instance, in seconds and not minutes.
There's a natural connection that happens when you become a strong member of the community you serve. Whether you are a university, a healthcare provider or a business, integrating with the community should play a role in what you do.
After working as a bank teller and broker by the age of 25, Ashley Morris may have only envisioned a career in finance. But, after brainstorming business ideas with longtime friend Jason Smylie, who was looking to partner as entrepreneurs, he found himself in the restaurant world. The duo became franchisees of one Capriotti’s Sandwich Shop in 2004, where they frequently flocked during college at the University of Nevada, Las Vegas. They purchased the chain outright in 2008. Since then, Morris has guided the brand as CEO, more than tripling it in size, with plans to open 500 locations nationwide by 2025.
... is an awesome word that we've appropriated from Bargreen Ellingson to describe the act of celebrating one's successes along the way. For David Ellingson, president and FE&S' 2017 Top Achiever — Dealer, the idea is so important that he has made it a basic tenet of the company's rich culture.
French fries have become a constant companion with hamburgers — and with good reason: they are perfect together! Such is the case at Five Guys. We are a fast-casual burger concept with more than 1,450 locations spanning 49 states and nine countries.
Kirk Rodriguez worked his way through the ranks at Texas Tech University throughout the past 24 years. He started as a hospitality student and climbed the ladder of the foodservice department to managing director of hospitality services.
Rutter’s is a network of 68 convenience stores. Fifty-five of our locations feature made-to-order foodservice operations, while the remaining 13 locations use a more traditional c-store foodservice model, including menu items cooked on roller grills.
How Virginia Tech balances finances with exceptional dining.
I’m a big fan of cooperation … in business, this can mean seemingly disparate groups establishing and working toward a mutual goal that ultimately benefits all parties.
I didn't pay much attention to the food when I was looking at colleges, I just kind of figured it would all be the same. But when I ended up at Purdue, I learned they are extremely competitive with foodservice and one of the best among the Big 10.
Entrepreneurs and small businesses are often the ones to lead the charge during times of change. One way to be part of the solution is to help start-ups.
Food has greater play in colleges today.
