Same-store sales and customer traffic results were mixed.
Former Middleby sales pro joins the ice machine manufacturer.
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...
New data on a minimum wage increase. Consumer prices for restaurants continue to climb but less than at supermarkets. Colorado is the tops in restaurant hiring. C-store consolidation picks up.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...
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.
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.
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.
Andrew Shakman: I would be building another business, most likely using technology and trying to make a positive impact on our world.
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.
Andrew Shakman: I look for integrity, commitment to excellence and innovation, clear communication, and a focus on mutual success.