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jCarbonara
Joe Carbonara

Labor Lessons

Real growth continues to be hard to come by for the foodservice industry. In fact, overall customer traffic was flat through the first quarter of 2016, according to The NPD Group, a market research firm covering the foodservice industry. Revenues and customer traffic may be inching along, but one area growing at breakneck speed is labor costs.

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jMartinez
Juan Martinez

Post NRA Thoughts: My Labor Costs are Killing Me! What Can I do About It?

The National Restaurant Association’s annual trade show has come and gone to much fanfare. From what I saw and read, the participation was phenomenal. We were able to bring our full consulting team from all of our offices and even made time to break some bread together.  This year, I also participated in a panel discussion that explored unit economics  and was moderated by Steve Romaniello, managing director of Roark Capital.

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jStiegler
Jerry Stiegler

Food Delivery Up, Meal Kit Potential and More

What’s up with meal kits? More consumers are having restaurant meals delivered but there’s a catch. Dunkin’ Donuts cuts a major deal with BJ’s Wholesale club. These stories and a whole lot more This Week In Foodservice

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Highlights

Says Who? - Bill Klein, Part 2

Bill is chief executive officer of DM&A, a healthcare consulting firm. He has more than 30 years’ experience in the foodservice industry with an emphasis on healthcare.

Bill’s diverse work history includes culinary and managerial positions in airlines, restaurants, hospitals and nursing homes. He has been a system director for a multi-campus health system and foodservice director responsible for multi-location health systems, working for a major food management company. He also owned his own consulting company, focusing on the training of teams and addressing the specific needs of long-term care operations and regulatory preparedness.

sayswho_background Bill Klein

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

Bill Klein: Bill Richardson told me at American Airlines that you can work all day perfecting a plan but you will never know if it is perfect until you road test it. Then you find it was not perfect but have gained the insight as to the flaws and can make the necessary improvements.

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

Bill Klein: I have had a widely diverse career and have been able to leverage my collective knowledge and become CEO of a well-known, international consulting firm. The ability to talk with and interact with people around the world, and engage them to share their goals and challenges, and in doing so to gain their trust, is my greatest accomplishment.

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

Bill Klein: It is a small world and you better be careful of what you say and do, as it will come full circle sometime later in your career.

FE&S: What are your passions outside of the foodservice industry?

Bill Klein: Scuba diving, snow skiing, and distance cycling are my passions outside of work.

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

Bill Klein: Taking pictures of landscapes and airscapes.

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

Bill Klein: Tyson Foods. I have watched them grow from a small, single product line focused company to one that has innovated chicken and has moved into pork and beef.

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

Bill Klein: Yes I would. But I would have completed my culinary training and gained advanced degrees.

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

Bill Klein: Continue your education in management and finance knowledge.

Click here to read part one of the interview with Bill Klein.

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