• A Journey Into Contemporary Food and Education at The Field Museum

  • Blue Heron Café, Storage, Dining Rooms & Central Kitchen at Vicar’s Landing Continuing Care Retirement Community in Ponte Vedra Beach, Fla.

  • The Fresh Face of Corporate Dining

  • DSR of the Month, September 2014: Troy Little, Contract and Design Specialist Rapids Wholesale Equipment Co., Marion, Iowa

Foodservice News

Blog Network

jCarbonara
Joe Carbonara

Meaningful Value: Innovation and Information Sharing

W hen the economy tanked seven years ago, innovation became the panacea that was going to cure everyone's fiscal ills. Business leaders and politicians tripped over each other in a race to the microphone to let everyone know they were ready to lead the charge toward innovation, which ultimately would spark the economic growth the U.S. so desperately needed to break free from its economic tailspin.

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jMartinez
Juan Martinez

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

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jStiegler
Jerry Stiegler

Burger King Gets Heat for Proposed Move while McDonald’s Feels the Crunch Despite Positive Advance Sales Reports for August

This Week In Foodservice looks at good sales numbers in August from both the government and Knapp Track, provides a look at a Federal Reserve study on why the economy is so soft, and covers a bunch of news on both McDonald’s and Burger King as well as a whole lot more.

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Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

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Highlights

Says Who? - Jim Webb, Part 2

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.

sayswho_background Jim Webb

FE&S: What do you look for in a business partner?

Jim Webb: Someone that has the same ethics and business values. Creativity, open-mindedness, drive, and out of the box thinking. A positive attitude along with high values and accepting only the best are very important.

FE&S: What’s the best advice anyone ever gave you?

Jim Webb: Save your money.

FE&S: What’s the most important lesson you’ve learned in the foodservice industry?

Jim Webb: Make sure to charge enough and get paid for your services. Accept only the best, even if it means I lose business.

FE&S: When traveling for business, what is one of your favorite past times?

Jim Webb: I love going to local restaurants and sampling local food, activities and social culture.

FE&S: Other than your own, name the foodservice company that you admire most and why?

Jim Webb: Ricca Newmark: Tom Ricca has built a great organization and he is a good competitor.

FE&S: What was your first job in foodservice?

Jim Webb: Selling restaurant equipment and supplies.

FE&S: Knowing what you now know, would you still pursue a career in foodservice?

Jim Webb: Yes.

FE&S: What aspect of your career gives you the greatest sense of accomplishment?

Jim Webb: Looking back — I think building my company. I don’t really deserve to call it “my company” however; the team at Webb Design is a group of magnificent people working together to achieve great things. We have each other to depend on and truly call ourselves a family working for common goals. Webb Design is their company, I just happen to have my name on it. I would NOT be where I am today if it wasn’t for the great great staff at Webb Design. To all of them I say Thank You!!

FE&S: If you were not working in foodservice, what would you be doing?

Jim Webb: I am sure I’d be in some type of visionary business development position.

FE&S: If I were just starting out in the foodservice industry, what advice would you give me?

Jim Webb: Become and stay educated in the industry. It changes everyday and must be followed. If you want to be cutting edge — this, and passion are two very important requirements.

Click here to read part one of the interview with Jim Webb.

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