Opinion pieces from our editorial director and editor in chief.
Success is something we all chase. Outside of Monty Brewester, Richard Pryor's character in the hit movie Brewster's Millions, who had to prove he could squander $30 million in a short period of time so he could inherit $300 million, nobody sets out to waste resources. So why are some organizations more successful than others?
There's an old cliché that goes "the more things change the more they stay the same." Seems to me that notion really applies to today's foodservice industry.
Few foodservice industry events generate the type of excitement and anticipation that The NAFEM Show does. The mood at the event was undeniably upbeat as foodservice professionals from all industry segments came hungry for information and if they left unsatisfied, well, it was their own fault.
It never ceases to make me cringe. I will be in a room with some marketing expert who starts chirping about a new branding initiative. And when I inquire about the new branding effort the conversation immediately shifts to how the company's new name, logo and color palette really capture the essence of the organization and its rich history. Completely absent from the conversation, though, are the customers and how they perceive the company.
For many in the foodservice community 2013 may arrive with a certain sense of déjà vu. That's because it seems like 2013 is poised to offer more of the same type of operating environment the industry experienced over the previous 12 months.
The good news is that the business environment is expected to improve in 2013. The bad news is that foodservice operators face no shortage of challenges heading into next year.
In many ways it is ironic that in this issue we explore the future of foodservice design consultants. That's because in this issue we also remember design consultant Jim Webb who passed away far too early in late October. It was out of several conversations with Jim that we decided to make this article part of our December issue.
All segments of the foodservice industry like to celebrate the entrepreneurial spirit that is such a rich part of their history.