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.
Culture can be a tricky thing. So many companies today say they want to be one type of organization but their actions typically indicate they're headed in a completely different direction. When it comes to corporate culture, having two divergent paths can cause all sorts of problems from an operational perspective and that impacts customer service and, ultimately, it shapes customers' perception of your brand.
As the foodservice industry evolves, the way professionals within the industry educate themselves will continue to evolve as well. A big part of our editorial mission at FE&S is to continue to play an important role in that evolution.
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.
Real growth in the restaurant industry will top out at 1.0 percent, according to the revised forecast released by Chicago-based Technomic. While the industry overall will continue to trudge along, Technomic does project a handful of segments will pick up the pace a little in the coming months.