Early in my career I had a mentor who preached that our growth as human beings would be determined by two things in life: the people we meet and the books that we read. One could argue that this is an oversimplification, ignoring such important influences as movies, music, art, poetry and, of course, Seinfeld. But, overall, it turned out to be pretty sage advice.
Energy awareness seems to be on the rise among foodservice operators, design consultants and other members of the supply chain. On a more frequent basis consumers are acknowledging they have a responsibility to conserve energy, and the greening of foodservice is here to stay.
How to Update Your Restaurant While Maintaining Customer Service
An assessment of today's restaurant and catering operations indicates that most of these foodservice operations do not have accurate recipe costs.
It is no coincidence that the distinct lines of service that used to define the various foodservice segments continue to blur. That's because this phenomenon is largely consumer driven. As consumers become more pressed for time, their expectations tend to be pretty similar for all operator segments. In fact, it can be futile trying to cater to all of the triggers that might get a consumer to use a foodservice operation. The reasons are vast, and they vary greatly; operators just have to be ready to answer the call when the consumer's need arises.
It seems to me that the foodservice industry has become dominated by buzzwords and clichés and as a result we would all benefit from a healthy dose of reality.
For those of us who are old enough to recall our parents' stories of how their first job was working as an apprentice so they could learn a skill, I would hope we remember the importance of mentorship.
