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.
This week we report on the board room wars, provide a host of reports on the U.S. labor situation, share one view the affect of a $15 an hour minimum wage will have on restaurants, look at the effects the nasty winter had on foodservice and a whole lot more.
This Week In Foodservice covers the National Restaurant Association’s April research, provides reports on how family dining is doing well but casual restaurants are not, looks at a study that says corporations will be increasing their travel and entertainment budgets and a whole lot more.
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.
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.
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).
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.
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.
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 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.