One of the most common misperceptions about the service segment of the foodservice industry is that there's a lot of margin built into our pricing. If only that were the case. ... No, the fact remains that service agents continue to face pressures on our margins just like everyone else in the channel. New competitors, specifically in the area of parts distribution; the need for more and better trained people; and rising human resources costs, such as healthcare, affect us in much the same way they impact a dealer, manufacturer or a consultant.
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"How can you possibly describe Zena? She's indescribable,” says Missy Dickinson, director of operations for the Carino's Italian Grill restaurant chain and close friend to Zena Dater, of Oswalt Restaurant Supply. In describing Dater, it would be easy to employ such clichés as “larger than life” and “smile that brightens up the room." But doing so would be too limiting. 
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With the palpable gloom and doom about the U.S. and global economies, individual members of the foodservice industry continue to show amazing resilience in their abilities to adapt to and overcome the many challenges laid at their feet. For exactly how much longer they will be able to do this and remain profitable, however, remains the big question.

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