• 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

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Blog Network

jCarbonara
Joe Carbonara

When Good Is Not Good Enough

During the depths of the recession, people would often joke that flat was the new up. In other words, if a company was not losing ground fiscally that was as good as gaining ground, given the challenging economic environment. Well, it's been a while since the recession ended and yet growth remains hard to come by for the foodservice industry.

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jMartinez
Juan Martinez

Foodservice Design Parameters for Successful Co-Branding

 The concept of co-branding, meaning having two restaurants share the same space, is nothing new. Sometimes it works. Other times it does not. So what’s the difference between successful and unsuccessful co-branding initiatives?

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jStiegler
Jerry Stiegler

Minimum Wage Debate Rages on, Darden Gets Strong Advice, Sysco Merger Under Scrutiny and Much More

This Week in Foodservice provides reports from the minimum wage fight, a story that the Sysco/U.S. Foods merger may be challenged by the government, news on Darden’s fight with some of their investors, Johnny Rocket’s new concepts, and 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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