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.
Steve Roane has made a lifelong career in the foodservice industry, but it has taken some twists and turns along the way.
Independent manufacturers' reps remain a key component in helping facilitate the flow of foodservice equipment and supplies from factory to dealer to end user. But as the foodservice industry matures and consolidates, the role of the rep continues to evolve. Realizing this, Zink Foodservice, along with Kain McArthur and the Redstone Group, became a founding member of Paradigm in 2016, a strategic alliance of rep agencies that now includes Vader and Landgraf Inc., and Preferred Marketing Group. As his company celebrates its 40th anniversary, Jim Zink, managing partner of Zink Foodservice, discusses the role of the rep in the future and looks back on how the industry has changed.
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.
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.
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.
Advancements bring flexibility and profits to modern stadiums.
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.
It’s a heck of a business to be in, and I really enjoy it. I especially like the hands-on work and that the job has new challenges every day.
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.
The introduction of technology into the front of the house remains one of the hottest trends in today's restaurant industry. Lots of industry professionals have their own ideas as to how the use of technology will shape hospitality in the years to come. Before we can start shaping our own vision of the future, though, we must look to the past, says Tom Galvin of Galvin Design Group.
... 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.
Rocco Mangel founded Rocco's Tacos & Tequila Bar in 2007. He grew up in the restaurant industry, working his way up from bus boy to general manager and later owner of a Mexican restaurant in West Palm Beach, Fla. Big Time Restaurant Group owns and operates the eight Rocco's locations throughout Florida and one in Brooklyn, N.Y.
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.
May is a big month here at FE&S and naturally we have a big issue, chock-full of terrific stories.
How Virginia Tech balances finances with exceptional dining.
As our company, Hansen Group, celebrates its 60th anniversary this year, it seemed like a good time to look back at how the foodservice industry has evolved and take a look at what the future might hold.
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.
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.
