• Facility Design Project of the Month: Industry Kitchen in New York City

  • DSR of the Month: Terry Petrani, Account Executive, Premium Supply Company, Deer Park, N.Y.

  • Correctional Foodservice Boosts Food Quality while Cutting Costs

  • Nourishing Kids with Refurbished and New Cafeterias and Kitchens at Houston County Schools in Perry, Ga.

Blog Network

jCarbonara
Joe Carbonara

What Foodservice Can Learn from the Cubs Winning Streak

As I write this, my beloved Chicago Cubs are enjoying an unprecedented renaissance under groovy manager Joe Maddon. As a lifelong Cubs fan, decades of shattered hopes remind me to enjoy the moment and not worry about what comes next. But what amazes me about this team is not so much that they are winning but how they are winning. And it strikes me that their success this summer contains a few lessons applicable to the foodservice industry.

Read more...

jMartinez
Juan Martinez

Insights to Growing a Brand

Consultant Juan Martinez explores the intricacies associated with balancing hospitality and unit economics when it comes to restaurant development and design.

Read more...

jStiegler
Jerry Stiegler

This Week in Foodservice: RPI Up Along with GDP, Labor Market Tightens and Much More

The Restaurant Performance Index chalked up a solid gain in July and operators continued to invest in equipment. GDP was up 3.7 percent in the second quarter. As the economy improves, operators find the labor market tightening. A study finds independent hamburger restaurants grew faster than the chains. These stories and a whole lot more This Week In Foodservice.

Read more...

Highlights

Says Who? - Georgie Shockey, co-principal, Ruck-Shockey Associates, Inc.

Georgie Shockey is a veteran foodservice management advisory consultant, and co-principal of consulting firm, Ruck-Shockey Associates, Inc., which focuses on providing insights into new systems and technologies, strategic plans, and implementation of future changes. Georgie has more than 20 years of operational and project experience, including operational review and assessment studies, service integration (multi-service/multi-unit), dining service and meal delivery service programs, oversight reviews, and implementation processes and request for proposal leadership. She has extensive knowledge in all aspects of hospitality management, including the management of daily operations, proposal, contract negotiations and "RFP" processes. Georgie focuses primarily on non-commercial foodservice, with a specialization in college/university and healthcare facilities. In 2005, Georgie received FE&S' Top Achiever-Consultant Award.

sayswho_background Georgie Shockey

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

Georgie Shockey: Interesting, unique or challenging projects along with operators that are engaged and innovative in their approaches.

FE&S: Who was the person that influenced your career most?

Georgie Shockey: Actually two people—first was my grandfather who owned a grocery store, so that is the food connection. The other is my mother who was an entrepreneur before it was "in" and saw the opportunities in that.

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

Georgie Shockey: Successful outcomes for the operator we are working for—be it a new facility that runs like it was designed, saving resources/dollars by redeveloping a process, or by introducing new ideas to generate new dollars to the operation's bottom line.

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

Georgie Shockey: Writing or teaching.

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

Georgie Shockey: I am an alumni board member for The Ohio State University — Go Buckeyes! I am also chair of the Capital Campaign for The College of Education and Human Ecology, Ohio State, and I participate in local philanthropies in The Woodlands, Texas.

FE&S: Any interesting hobbies?

Georgie Shockey: Black and white photography of famous bridges.

FE&S: What's the best advice anyone ever gave you?

Georgie Shockey: Stick with what you know and love.

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

Georgie Shockey: Get as much practical experience as possible and try different areas of the industry to see what you really LOVE!

Related Articles

Foodservice Equipment & Supplies is proud to be the exclusive media sponsor for 2015 RestaurantPoint.

Restaurant Point - Innovating the restaurant experience