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.
Five years ago when I interviewed with Fritzi Woods, the owner of PrimeSource, for the position of vice president of operations, she asked me, "What is your business philosophy?" I was fortunate to have had prior mentors who challenged me to think about the world in that way. I was quick with my response. "It's only about two things: customers and products."
"Moving forward the successful foodservice companies will be those organizations that will raise the bar when it comes to operational excellence."
When buying new equipment, particularly warewashers, foodservice operators seem to have no shortage of choices these days.
The more we as an industry can quantify and accelerate the return on investment a piece of equipment produces, the better our chances for success.
FIt is not enough to understand the six operating parameters that exist within any foodservice operations. Rather, it’s equally important to know how they relate to one another.