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Face to Face
- Foodservice Comes Face to Face with Mass Customization
By Joseph Carbonara, Editor in Chief, 07/28/2008
A FIA seminar will address the concept of mass customization and how it impacts the foodservice industry in depth. FE&S went Face to Face with one of the seminar’s featured speakers, Steve Dragoo of Service Solutions Consulting to learn more about the mass customization and what foodservice equipment manufacturers, dealers and operators need to be successful in today’s business climate. More - Manufacturer Goes Face-to-Face with Culinary Students
By the Editors, 02/01/2008
Test kitchens and equipment demonstrations are commonplace within the foodservice industry. What’s not as common, though, is having a group of high school students enrolled in a culinary arts program visit your test kitchen to test your equipment and prepare a special lunch. More - Face-to-Face with Chris Koetke, dean of culinary arts, Kendall College
By the Editors, 11/27/2007
As present-day foodservice professionals continue to grapple with what it means to make their organization greener, future members of the industry will enter the workforce armed with concepts and ideas about ways they can help their operations function in a more environmentally friendly manner thanks to the educational opportunities made available to them in the various culinary schools throughout the country. Recognizing the importance of this type of education, the Foodservice Consultants Society Internat More - Green Restaurant Association's Michael Oshman
By Staff, 10/01/2007
The Green Restaurant Association’s Michael Oshman has long been a champion of the green movement in the foodservice industry. Next month, Oshman will team up with the International Hotel/Motel & Restaurant Show in New York City to present a pavilion of companies offering green products for the restaurant and hospitality industry, as well as other educational opportunities. More - Richard Young, senior engineer and director of education for the Food Service Technology Center in San Ramon, Calif.
09/01/2007
With all the hype about green this, green that, sustainability here, energy efficiency there, it can be difficult for members of the foodservice E&S industry to sort through all the available information. In this up-close-and-personal interview, Richard Young helps sort through the mass. More - FE&S Comes Face-to-Face: An interview with Richard Young, senior engineer and director of education for the Food Service Technology Center in San Ramon, Calif.
By Staff, 09/01/2007
With all the hype about green this, green that, sustainability here, energy efficiency there, it can be difficult for members of the foodservice E&S industry to sort through all the available information. In this up-close-and-personal interview, Richard Young helps sort through the mass. More - Shakey's President and CEO, Tim Pulido
By Staff, 07/01/2007
It’s been 50 years since Shakey’s opened its doors to entice families and their children with tasty pizzas, fried chicken and mojos® and, of course, fun games. For a solid few decades, the brand continued to enjoy a hearty customer base, and eventually, received iconic status in the eyes of the baby boomer generation. But hard times fell upon the chain and in the late ‘80s and ’90s, what once seemed legendary, became virtually forgotten. More - FEDA President Jim Hanson of Best Restaurant Equipment & Design Inc.
By Staff, 05/01/2007
Welcome to Face-to-Face, a new monthly feature for www.fesmag.com. In this section we will spend some time shining the industry spotlight on a few of its headline-making members. In doing so, we will delve into particularly pressing issues that affect the equipment and supplies community. This section will also take a look at the softer side of the industry, focusing on some of the benevolent acts its various members routinely perform with little pomp or circumstance. More
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