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From The Street
- Life Lessons: Exceeding Expectations Again?
Ty Cox, CFSP Vice President, Concept Services, Austin, Texastcox@conceptserv.com, 10/01/2008
There are really just two ways to learn: from another person's experience or from your own. You tend to remember your own pain more than that of another. That is why the lessons you learn from your own experience are always the most memorable. More - Service and the Economy
David Hahn, CFSP President Food Equipment Services Co. Knoxville, Tenn., 08/01/2008
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. More - A Sustainable Culture
Lenny Teller, Contract/Design/Engineering Specialist E. Friedman Associates Brooklyn, N.Y., 07/01/2008
Each of us is empowered to take a lead role in creating a new culture of environmental sustainability. This is not a political statement. Nor is it a cliché or an agenda. This is a platform that we should and must agree on and it requires our immediate action. The future of those that we hold most close to our hearts will be affected by the choices that we make today. More - Of Commitments and Consistency
John Meier, Chairman and CEO Libbey Inc.Toledo, Ohio, 06/01/2008
Oftentimes, I have heard other members of the industry comment on how this remains a people business, with relationships at its core. More - Times Change, Not Values
By Fred Singer, Guest Author, 05/01/2008
2008 is Singer Equipment Co.'s 90th anniversary. The editors of FE&S asked me to use this occasion to reflect on where we have come from, and where we as a company and industry are going. When I look back at 1918, the year our company was founded, the business environment is hard to imagine. The foodservice industry as we know it did not exist. More - Getting Honored for Giving Value through Relationships
Lorne Gaffe, Guest Author, 04/01/2008
Companies who drive volume through low margins may be the ones that grab many of the industry headlines today, but it's those organizations that build their businesses through relationships and an innate ability to meet customer needs that will reap the rewards of tomorrow. More - Mentoring Matters
By Howard “Kamau” Stanford, Guest Author, 03/01/2008
As veterans of the foodservice industry it is important to share our knowledge with and nurture our potential successors, writes Howard Stanford. More - Transitions: from End-User to Equipment Dealer
By Amos Rice, Guest Author, 02/01/2008
Changes. We have seen them many times in the business world through corporate buyouts, mergers, new sanitation and energy requirements, even gasoline costing us hardworking American’s more than $3 per gallon. One of the most difficult types of change to deal with, in my opinion, is when it affects you personally. More - Outsourcing CAD
Al Schroeder Jr. Principal The Kitchencadd Elgin, Ill. al@kitchencadd.com, 01/01/2008
Our cost-conscious work environment forces the average business to operate leaner and meaner than before. At the same time, the demands customers place on their suppliers continue to grow by the day. So, how can a business meet its customers' expectations while maintaining some form of fiscal sanity? One basic step many companies take is to outsource specific, highly specialized functions. More - Speeding Along the Green Highway
Richard Young, Director of Education PG&E Food Service Technology Center San Ramon, Calif. ryoung@fishnick.com, 12/01/2007
Sustainability generates a lot of talk at foodservice gatherings these days and rightfully so. All of the raw ingredients used in the foodservice industry come from nature and yet the very act of growing, harvesting, transporting and cooking those ingredients puts ever more pressure on the environment. More - Foodservice M&A Heats Up
Ron Rosati, Principal Ronald Rosati Business Brokerage Services Oldsmar, Fla., 10/01/2007
For the fourth consecutive year, the pace of mergers and acquisitions in the foodservice equipment and supplies industry remains high and deals continue to close at a brisk pace. In 2005, a total of nine M&A deals involving manufacturing companies were completed. That number grew to 16 in 2006. More - Back to Business
Tom Weatherly, Vice President of Communications, The LRA, 09/26/2007
Following the devestation of Hurricane Katrina, the foodservice businesses in New Orleans are getting back on their feet. More - Effective Communication in Business
By Joe Bisongo, Guest Author, 08/01/2007
Good communication equals good management, so it’s important for business leaders to make sure their employees not only hear but also understand the message and what it means to them, writes Joe Bisogno, founder and CEO of Mr. Goodcents in De Soto, Kan. More - Parts Availability Key to Faster Equipment Repairs
By Derek Knapp, Guest Author, 07/01/2007
Having quick access to required repair parts is key for service agents looking to effectively assist operators with parts management, writes Derek Knapp, vice president of foodservice sales for 3Wire Northern in Plattsburgh, N.Y. More - Custom Products Mean Custom Care
By Lew Demis, Guest Author, 06/01/2007
One of the most important things manufacturers can do is educate, advise and counsel operators about products in order to help them find the right piece for the right application rather than buy on the cheap, writes Lew Demis, regional sales manager at Town Food Service Equipment Co. in Brooklyn, N.Y. More - A Balanced Path to Success
By Mary Bentley, Guest Author, 05/01/2007
Why is gender balance so important in today’s business world? Well, let’s skip the countless reasons we could discuss and cut right to the bottom line. It’s good business. More - Preventive Maintenance: Yes or No
By Staff, 04/01/2007
EMR Service’s Bruce Peeling provides an overview of the necessary steps associated with any preventive maintenance program. More - Life Lessons: Don’t Forget the Polish
By Ty Cox, CFSP, vice president, Concept Services, 03/01/2007
Taking extra steps in your business, from using quality paper for proposals to giving more time and attention to your customers, is like polishing a precious gem so it transforms from a rock to a diamond, writes Ty Cox, CFSP, vice president, Concept Services, Austin, Texas. More - Why Canada? Why Now?
By Danny Collis, Guest Author, 02/01/2007
More - Do Your Due Diligence
By Scott Hester, Guest Author, 12/01/2006
At the most basic level, each member of the supply channel shares the same goal of being good custodians of the scope of service for which we are responsible. More
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