• 2016 Equipment and Supplies Directory

  • Foodservice Operators Project Moderate Growth for 2018

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jCarbonara
Joe Carbonara

Next-Level Leadership

Given that it's December, it's only natural to want to look ahead to the coming year (or even years) to get an idea of what our businesses might look like in the future. Only, that can be a fool's errand.

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jMartinez
Juan Martinez

Redefining Service in an Evolving Industry

What is service? How is service evolving? Where is service going? These are important questions that foodservice operators across all industry segments need to ask to thrive in today’s market.

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jStiegler
Jerry Stiegler

The Impact of Consumer Preferences on Foodservice Operations, Concepts to Change Formats and Prototypes

Mintel looks at four key trends that will shape the U.S. foodservice market in 2018. Foodservice operators hired heavily in November. Foodservice traffic finally picks up. Dave & Buster’s will downsize its restaurants. Papa Murphy’s tests delivery. These stories and a whole lot more This Week in Foodservice.

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Rational USA Realigns its Business Units

Combi oven manufacturer creates three new functional areas.

Rational USA developed a new structure that consists of three business units. Each unit will function independently, allowing them to pursue their own goals.

Following is an overview of each business unit:

  • Regional Sales Managers USA: this unit primarily operates its business in major metropolitan cities with the support of the company's regional sales managers. Cathy Sexton, a company vice president, leads this business unit.
  • Business Unit Partners USA: this unit works with manufacturer rep groups and area sales managers to support Rational's business partners. Lee Baker is the Rational vice president managing this area.
  • Business Unit Key Accounts North America: this unit works with chain accounts across the U.S. and Canada. Rational hired John Ulrich to serve as the vice president leading this business unit.

In addition, Rational announced Fredrik Rasmusson, corporate chef North America, now oversees two applications chefs that will focus on the West Coast and northeast regions while he focuses on the central region.

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