• Facility Design Project of the Month: The Fresh Food Company at The University of Alabama

  • Bonanza Leaves the Buffet Behind

  • DSR of the Month: Luke Green, Rapids Foodservice Contract & Design

Foodservice News

Read more Foodservice News

Blog Network

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.

Read more...

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.

Read more...

jStiegler
Jerry Stiegler

Study Projects Compound Growth Rate for U.S. Foodservice Market

Restaurant sales in June were slower than in May. A new report looks for foodservice to grow 3.33 percent in the next 5 years. A C-store chain says it will open at least 600 locations in the next few years. Taco Bell expands their Cantina concept. These stories and a whole lot more This Week In Foodservice.

Read more...

Highlights

Says Who? - Richard Young, Part 2

Richard Young is a Senior Engineer and the Director of Education for the Food Service Technology Center, based in San Ramon, California.

sayswho_background Richard Young

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

Richard Young: I work with the best group of folks in the world. We act as a team, have a flat hierarchy and everyone gets everyone else's back. And, I'm always learning from my colleagues. It doesn't get any better than that!

FE&S: Finish this sentence: Nobody knows I...

Richard Young: ...think cappuccino is the greatest invention of all time!

FE&S: Any interesting hobbies?

Richard Young: I still play music and am slowly growing my own band with my kids. I also practice yoga but I suppose my favorite thing to do is to seek out and enjoy the best chocolate on the planet.

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

Richard Young: To make friends wherever I go!

FE&S: Other than your own, what is the foodservice industry company you admire most and why?

Richard Young: I meet so many great people, it's hard to pick just one but I can say that I really admire Chef Chris Koetke, who is the Vice President of Laureate Universities International Center for Culinary Excellence (recently promoted from Dean of Kendall College's School of Culinary Arts). Chris is a leader in sustainable education for culinary students. In addition, he is a leader in bringing sustainability to the ACF while also running an excellent culinary program and he still has time left over to host a healthy cooking show called Let's Dish as well as make many other public appearances. And, he truly loves food! We first bonded over a simple but excellent meal of locally grown food in Rhode Island and later sealed our blood-brotherhood over a plate of the world's hottest BBQ ribs in New Mexico.

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

Richard Young: My first job (before I was even legal to work) was in the kitchen of a small Italian restaurant. It was a new restaurant with a beautifully laid out kitchen and we kept it spotless. The food was great and, besides the fact that it was well over 100 degrees in the summertime, I really had loads of fun and learned a lot.

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

Richard Young: I wouldn't change a thing - I've been very lucky!

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

Richard Young: "Don't put a sharp knife in a dirty dish tub!" Which is another way of saying, "Be thoughtful of the people around you and they will reciprocate!"

Click here to read part one of the interview with Richard Young.

Do you follow FE&S on Facebook or Twitter?

Get the latest foodservice equipment and supplies news delivered directly via your preferred platform.

Related Articles