As I write this, my beloved Chicago Cubs are enjoying an unprecedented renaissance under groovy manager Joe Maddon. As a lifelong Cubs fan, decades of shattered hopes remind me to enjoy the moment and not worry about what comes next. But what amazes me about this team is not so much that they are winning but how they are winning. And it strikes me that their success this summer contains a few lessons applicable to the foodservice industry.Read more...
Starbucks attempted to deal with scheduling problems but came up short. New York City tried to rid the city of foam and hard plastic food containers but was shot down in court. Johnny Rockets and the QuikTrip C-store chain have both introduced new concepts. These stories and a whole lot more This Week In Foodservice.Read more...
Restaurant operators report softer sales and traffic levels.
Catering sales at restaurants are way up, according to a just-released study by Technomic. Sales...
As a 29-year industry veteran, Jim Webb has long enjoyed the opportunity to share his unique take on the commercial foodservice market as a frequent featured speaker at industry events. He is founder and principal of Webb Design, a foodservice design and consulting firm based in Tustin, Calif. For more than 20 years, his firm has provided front and back of the house design to the foodservice industry while winning multiple design industry awards.
Jim Webb: The foodservice industry is exciting and constantly changing. It fosters creative thought processes involving client partnerships, energy conservation, generation of new trends and the formation of great projects. Being on the cutting edge is exciting. I love carving new paths for the betterment of myself, my company and the industry at large. I love meeting and working with great innovative people in our industry. It’s FUN.
Jim Webb: Absolutely. It’s a business with many layers of creativity, ingenuity, growth paths and complexities. It’s an exciting place to be.
Jim Webb: I don’t think there is any one person. My father always wanted me to be the best, which has compelled me to shoot for the top. I have been influenced by chefs, industry executives, national speakers, clients, leadership and community groups. The list goes on and on. Importantly, my father always instilled values in me, and I have tried to live up to his standards of excellence.
Jim Webb: I admire many, many people in all facets of our industry. I would say from a technical and consistent stand point – Ted Kolstad. I have known him for more than 30 years and am always blown away by his broad industry knowledge and ability to present and sell. He was the first person to come to mind because I have always admired his ethical posture. Rest assured there are many people I look up to.
Jim Webb: I work in the community (Orange County, Calif.) as a personal coach, helping people get back on their feet from tough times.