• Facility Design Project of the Month: Ristorante del Lago and Bar del Lago at The Broadmoor

  • DSR of the Month, May 2015: Fred Potekin, Commercial Kitchen Equipment Sales and Design, Beltram Foodservice Group, Largo, Fla.

  • A Winning Soup Kitchen Makeover at Scott Christian Youth Fellowship and Recreational Center in Milwaukee

  • Smooth Operators

Foodservice News

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jCarbonara
Joe Carbonara

Lesson Learned: The Cost of Staying the Same

For years now, if you were to ask most any member of the foodservice supply chain about some of their biggest challenges, they would include attracting and retaining top young talent and coming to terms with price pressures brought on by their arch nemesis, the internet.

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jMartinez
Juan Martinez

A Systematic Approach to Labor Economics

Foodservice operators can choose from countless ways to manage labor resources. Here consultant Juan Martinez outlines the 10 key attributes any labor management system should have, regardless of how a restaurant approaches this all-important topic.

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jStiegler
Jerry Stiegler

Service Employees Union Wants Franchisors Investigated, Restaurants Outselling Grocers and More

Are restaurants really outselling supermarkets? Restaurants are among the top draw in consumer visits. Arby's reduces energy use. Service Employees Union International wants franchise power imbalance investigated. All this and more in This Week in Foodservice.

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Highlights

Says Who? - Andrew Shakman, co-founder, LeanPath, Inc.

Andrew Shakman is co-founder of LeanPath, Inc., a waste management consulting firm to the foodservice industry. Shakman helps foodservice managers across the U.S. measure and report on food waste in order to raise staff awareness, change production procedures, and ultimately save on food purchases while operating more sustainable facilities. Previously, Shakman was president and CEO of Nine Dots, a technology firm serving various food clients. He holds a B.A. from Stanford University and an M.F.A from the University of Southern California and is a regular speaker at various foodservice industry events. In this FE&S Says Who article, Shakman takes a look at his career, the foodservice industry and much more.

sayswho_background Andrew Shakman

FE&S: What keeps you working in the foodservice industry?

Andrew Shakman: Foodservice makes such a difference in our society, bringing people together, creating joyful moments, contributing to health and wellness and impacting the sustainability of our world. I can't think of many other industries that have the ability to make such a large difference, affecting so many lives in positive ways every day. Our industry also has the ability to lead the way in vital areas such as waste prevention, energy efficiency, and recovering food to feed the hungry. The bottom-line is that foodservice makes a huge difference and that motivates me.

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

Andrew Shakman: I love creating solutions which solve really difficult customer problems. Doing so requires three of my favorite things: listening, learning new things, and thinking creatively. It's incredibly satisfying to help others succeed.

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

Andrew Shakman: I would be building another business, most likely using technology and trying to make a positive impact on our world.

FE&S: What type of charitable activities are you involved in?

Andrew Shakman: I chair the Board of Trustees for an independent school, which I attended for grades 9-12. The teachers there made an enormous and positive impact on my life and I truly enjoy the opportunity to give back.

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

Andrew Shakman: I look for integrity, commitment to excellence and innovation, clear communication, and a focus on mutual success.

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