Opinion pieces from our editorial director and editor in chief.
It's the beginning of the year and it is a time when many columnists, bloggers and the like share a few trends they will monitor in the coming months. So, with that in mind, I would like to share a dozen thoughts and ideas about the foodservice industry as it enters 2012.
One of the more endearing aspects of the foodservice industry is the fact that it continues to embrace its entrepreneurial spirit. We celebrate the fact that someone with a passion for cooking and a good spaghetti sauce recipe can turn that into a culinary career.
Investing in the future is something most every company aspires to do but few organizations actually do well. That's because, in order to invest in the future, business leaders need to step back from the issues that press them today and think about tomorrow.
What makes pizza so popular? Well, for starters, it represents one of the first and most customizable menu items the foodservice industry has to offer. For years customers have been able to choose their crusts, toppings and more when ordering a pie that suits their tastes. Indeed, it is the culinary control that allows them to create everything from meat-laden to meatless versions of pizza that customers crave.
Throughout American history, we have celebrated the innovation and ingenuity employed by everyone from the pioneers to the patriots in shaping our country. These people used what they had at their disposal to overcome seemingly insurmountable odds en route to achieving their goals and objectives.
Earlier this year SEFA, a foodservice equipment and supplies buying group, celebrated its 25th anniversary. And since its inception, SEFA has evolved considerably with its members. FE&S caught up with Tedde and Jim Reid, founders of the group, to get their perspective on the foodservice industry, dealer-based distribution, training and more.