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Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Finding the Value Proposition in Foodservice

While the recipe for value continues to evolve, in today's foodservice industry two ingredients remain constant: being knowledgeable and flexible, writes FE&S' Editorial Director Joe Carbonara.

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jMartinez
Juan Martinez

Give Me Labor Economics or Give Me Death!

Labor costs usually represent the highest, or second highest, expense as a percent of sales for a restaurant. As such, proper labor management plays a critical role in driving better unit economics for a foodservice concept. If you buy into this principle, continue to read, and if you don’t then it is more important for you to continue to read on.

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jStiegler
Jerry Stiegler

McDonald's Franchisees Are Unhappy, Burger King Founder Not a $15 Fan and More

U.S. retail sales turned positive in March and restaurant sales did fairly well. For the first time, restaurant sales exceeded those of supermarkets. McDonald’s franchisees are not in a positive frame of mind. Burger King’s founder thinks $15 an hour minimum wage will kill the dollar menu. These stories and a whole lot 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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