“We’re doing a cost analysis to decide if we need a preventive maintenance program and making extending equipment life a priority.”
On the surface, for-profit foodservice may seem to have little in common with correctional foodservice. In reality, though, the two segments face many of the same challenges, such as budget and labor issues.
To call 2020 a challenging year is a bit like calling World War II a serious misunderstanding. It would be difficult to overstate the impact of this year on all of our lives. At this point in the pandemic, given its pervasive global reach, there are very few of us who do not, at the very least, know someone who has been directly affected by COVID-19. For anyone who operates a business, works for a living, has children, parents, grandparents, siblings, co-workers or friends to worry about — I think that about covers all of us, right? — this has been a year we will never forget and one that we would surely like to.
The foodservice equipment industry has done a good job of adding technology to specific pieces of equipment. But the industry has not done as good a job of using technology to improve business operations.
Through the years there has always been something very transactional and predictable about a restaurant. Perhaps not anymore.
There’s no denying that the COVID-19 pandemic has impacted nearly every facet of foodservice. Trends like delivery and ghost kitchens, which were already on the rise, accelerated in response to dining room closures across the country.
COVID-19 took a massive toll on the restaurant industry, forcing many restaurants across the country to close temporarily or permanently, but the Checkers & Rally’s drive-thru model set the brand up to weather the storm. Our executive team made early and strategic pivots under new CEO Frances Allen, which have led the brand to not only thrive through the pandemic but continue growing.
It’s difficult to peer through the fog of uncertainty surrounding our collective response to the COVID-19 pandemic to see exactly what the post-crisis world will look like. Even the most fundamental aspects of our lives, like school and work, are subject to profound changes as a result of the upheaval that we have all experienced.
Throughout my life, I have always been close to my father. As a kid, if he was building shelves in the basement, I was with him. My father was the best man in my wedding more than 27 years ago. Based on this relationship, when the chance came to join the manufacturers’ representative firm that he and his partner Jack Kappus founded — SESCO — I jumped at it.
For years businesses large and small have extolled the virtues of thinking outside the proverbial box of conventional wisdom. Business leaders have lauded nimbleness in the face of rapidly changing competitive landscapes and oftentimes fickle consumer habits.
For those of you who were able to tune in to our FED Lunch & Learn series on Tuesdays in October, you no doubt garnered a slew of great takeaways from our array of esteemed presenters and panelists. Their ideas about the transformative nature of the time we find ourselves in and the changes we are likely to see next in the world of foodservice equipment and design were both thought provoking and timely.
Following her 15-year position as director of Food and Nutrition at Pottstown Memorial Medical Center in Pennsylvania, Mary Cooley, RD, turned her attention to senior care.