Move follows retirement of Marty RothschildNate Jackson
Foodservice really isn’t foodservice. In the recent past, as the name implies, foodservice operations simply provided food as a service to their customers, whether that took the form of a restaurant, a cafeteria, patient feeding, etc. Today, however, executing that menu represents but one small ingredient in a foodservice operation’s recipe for success.Read more...
The foodservice equipment and supplies industry has experienced a significant amount of consolidation of late. In fact, during the month of June, FE&S reported on four dealers buying five different companies. Rapid consolidation like this can make one wonder: If this keeps going on, will there only be one equipment supplier standing? Read more...
Restaurants are No.1 with U.S. consumers. Technomic predicts foodservice sales will grow 4.8 percent. Prices for food away from home continue to outpace grocery prices. Different generations have different perceptions of the dinner meal occasion according to The NPD Group. These stories and a whole lot more This Week In Foodservice.Read more...
With the calendar rolling over to June that can only mean two things: my Cubs are already jockeying for a prime position in next season's baseball draft and that the NRA Show has come and gone. So instead of dwelling on the disappointing (the Cubs season to date) I will focus on the positive, which in this case means some key lessons learned from the NRA Show here in Chicago.
Over the course of the four-day shindig, I had the opportunity to chat with numerous dealers, consultants, operators and manufacturers. In addition, it was an honor to moderate a pair of panel discussions regarding supply chain management and energy efficiency. Each presentation represented a wonderfully dynamic conversation among a trio of seasoned foodservice professionals. With that in mind, I would like to share a few key points made in each presentation.
Thanks to Bridgeman Foods' Lisa Kennedy, Yum! Brands David Harpring and Foodservice Technology Center's Richard Young for sharing their expertise on this panel discussion.
Improving Supply Chain Performance
This session focused on ways individual members of the supply chain — be they dealers, consultants, manufacturers, reps or service agents — can work together to help add value to their relationships with foodservice operators. Some key points made during this session included:
Of course, shows like the NRA present plenty of opportunity for social interaction. The Sunday night networking event hosted by FCSI's Midwest Chapter was a wonderful success in that regard. It was great to touch base with so many consultants, manufacturers and reps.