Foodservice Opinions

Opinion pieces on the foodservice equipment and supplies industry from leaders and laymen from all aspects of the business, including dealers, distributors, design consultants and multi-unit operators.

Innovation Is the Cure for Healthcare Foodservice’s Challenges

They say that necessity is the mother of invention. If that is true, and I think it is, then competition has to be considered at least the older sibling of growth and innovation. Recent advancements in healthcare foodservice represent a prime example.

Smiles Served Daily

In recent years, the fast-casual segment has been the darling of the foodservice industry — and with good reason. As Chicago-based market research firm Technomic continues to point out, sales and unit growth among fast-casual operators outpaces the overall restaurant industry. But quietly, almost behind the scenes, another operator segment continues to go through a significant transformation. And that segment is healthcare foodservice.

Welcoming Change and Enhancing Patients’ and Customers’ Experience: A Q&A with Lisette Coston, MBA, RD/LD

Lisette Coston is executive director of support services for Saint Francis Health System in Tulsa, Okla. She is also president-elect of the Association for Healthcare Foodservice (AHF).

Another Great NRA Show Has Come and Gone

Juan Martinez recounts his NRA Show experiences and looks forward to 2015.

First Quarter Economic News Disappoints, Darden Breaks Up Olive Garden and Red Lobster and Much More

 

This Week In Foodservice reports on the latest government sales numbers for April, looks at some disturbing news regarding first quarter economic performance, provides an update on the Sysco/US Foods merger and reports on a variety of restaurant chain developments.

 

Uneven Economic and Business News Continues to Impact Foodservice

Lots to cover this week, including good news about April employment but some disappointing news about the economy. We also look at Sysco’s performance, comparable sales reports from 14 chains and a whole lot more.

The Correct Way to Serve Correctional Foodservice

My first job in corrections was at a prison where we served the inmates cafeteria style using four lines. My second day on the job I was watching the food lines, standing with my back to the inmates entering the dining hall. From behind me a very deep and menacing (at least he thought he was) voice asked the question "What's this f$%@#%g s#@t?!" Not quite sure how to respond, I thought for a few seconds, straightened my shoulders and turned around to find myself staring up into the face of a very large inmate. With a smile on my face I responded, "Lunch."

Leadership vs. Management: It’s a Balance

Leadership and management are two terms inextricably tied together. In fact, these terms are so closely associated that it's easy to mistake one for the other. But in order for all foodservice professionals to be successful in today's business environment, they need to be able to not only understand the differences between leadership and management but also be able to balance the two.

What’s Old Is New Again

Quick...what do the years 1983, 2002 and 2014 have in common? And, no, they do not correspond with the years my favorite blazer has been in style.

A Caring Climate

Ask most any foodservice professional about the most potent tool at their disposal and they will likely cite the tried and true response "relationships." And there's some truth in that answer. At the most basic level of any transaction, people generally do buy from people. But if I learned one thing in putting together this issue of FE&S, it's that relationships, while important, are far from the most impactful tool foodservice professionals have at their disposal.

Family Matters

During the past seven years, the trials and tribulations of the U.S. economy have been well-documented. We all can recall the new economy's buzz words: bailouts, rightsizing, doing less with more and so forth. While much has changed within the U.S. economy, one thing remains the same. Namely, family-owned businesses remain a driving force in today's economy.