Peruvian cuisine's all the rage, complete with its Asian influences and rotisserie grills. Here...
Improving same-store sales and customer traffic levels help drive the restaurant industry forward.
Deal valued at $374 million.
Many foodservice professionals often refer to the tabletop as the most important three feet in the house. That's because the tabletop represents the aspect of the foodservice operation that diners interact with most. So it would seem logical, then, that most restaurant and foodservice operators would put in plenty of thought, minding every detail, when developing their tabletops (page 18). Unfortunately, the opposite is often true.Read more...
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?Read more...
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.Read more...
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.
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.
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.
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.
Bill Klein: Scuba diving, snow skiing, and distance cycling are my passions outside of work.
Bill Klein: Taking pictures of landscapes and airscapes.
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.
Bill Klein: Yes I would. But I would have completed my culinary training and gained advanced degrees.
Bill Klein: Continue your education in management and finance knowledge.
Click here to read part one of the interview with Bill Klein.