For those of us who attend a lot of trade shows and conferences, let's be honest: sometimes they can begin to feel a little bit stale or create a sense of déjà vu kind of like what Bill Murray experienced in the movie Groundhog Day. But The NAFEM Show, which took place last month, had an atmosphere that future shows will strive to emulate. There was an unmistakable energy that permeated the show floor as manufacturers put their best foot forward to engage a willing audience of foodservice equipment and supplies dealers, consultants, operators and service agents.
Five years ago when I interviewed with Fritzi Woods, the owner of PrimeSource, for the position of vice president of operations, she asked me, "What is your business philosophy?" I was fortunate to have had prior mentors who challenged me to think about the world in that way. I was quick with my response. "It's only about two things: customers and products."
When it comes to the way foodservice operators purchase equipment and supplies, it's no secret that the internet dealers have changed the game, just as cash and carry dealers did years ago in providing a new venue for customers. The difference now is that instead of a handful of cash and carry stores popping up causing a local sales rep grief, the accessibility of the online marketplace has greatly expanded the exposure of lower pricing to end users.
Perhaps more than any other, this is the question that every business person must come to terms with eventually.
When buying new equipment, particularly warewashers, foodservice operators seem to have no shortage of choices these days.
The more we as an industry can quantify and accelerate the return on investment a piece of equipment produces, the better our chances for success.
There's a question that will strike fear in the heart of any publisher. Whether it's imagined to have come from the mouth of some future toddler who asks it while offhandedly wiping out aliens inhabiting a 3D monitor forty feet away from the breakfast table with a casual sweep of his cereal spoon (note to aliens: don't visit earth, our children are prepared), or it comes from the mouth of some self-appointed television pundit who has somehow tired of discussing the future of healthcare and guns in America. Either way, for those of us in the magazine business this is a hypothetical question that gets our attention.
“This industry needs fact-based, unbiased information from a trusted source to operate effectively.”
If you're in the service industry and haven't felt the pinch, or at least heard about the changing landscape of OEM parts, then you haven't been paying attention. Non-OEM's are flooding the marketplace and service agents are often held hostage to take it on the chin as some manufacturers try to make up margin on the steep equipment discounts they offer to the dealer community.
Despite the challenging economy, the talk of "going green" continues to flourish. In fact, the difficult business environment provides an even greater impetus for foodservice operators to take action to become more sustainable. Shifting to green and socially responsible products and behaviors can be a smart investment.
Happy New Year and welcome to the 2011 version of FE&S magazine. To those of you who have been faithful readers of this magazine for years, we hope that you will appreciate the many changes and improvements that we have in store for 2011.
We’ve all heard the saying “when life hands you lemons, make lemonade.” Beverage metaphor notwithstanding, we are operating in a time when we have to take a fresh look at the way we do business to improve shrinking margins.
