• Focusing on Health and Wellness at Kaiser Permanente Medical Centers

  • Game Changers in Healthcare Foodservice

  • Facility Design Project of the Month: Woodland Café and Kitchen Renovation at Palos Community Hospital in Palos Heights, Ill.

  • DSR of the Month: Michael Wahl, Sales Representative, TriMark SS Kemp, Pittsburgh, Pa.

Blog Network

jCarbonara
Joe Carbonara

Healthcare Foodservice Rolls with the Changes

Ask healthcare foodservice professionals about some of the challenges that keep them up at night and they will try to tell you their businesses are much like other industry segments. And, in a sense, they are right.

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

Casual-Dining Sales Still Soft, Barnes and Noble Upgrades Its New Cafes and McDonald’s Stresses Expediency

Social interaction is just as important as the food to many restaurant patrons. Restaurant brands support supermarket offerings. Fast feeders have improved their satisfaction rating with consumers. New Barnes & Noble stores will have much larger cafes and menus. McDonalds is stressing urgency over perfectionism. These stories and a whole lot more This Week In Foodservice.

Read more...

Says Who? - Eric Norman, FCSI, vice president, MVP Services Group

One of the younger members of the industry and yet already a veteran, Eric Norman decided to go the foodservice consultant route at the young age of 22, joining his father Ed Norman’s full-time at the family consulting business. Now as vice president of the firm Norman oversees a plethora of projects both locally and nationally, including many K-12 school foodservice jobs. Eric is an active member of FCSI, including having earned his FCSI professional designation and leading the next generation of consultants through the Association’s ICON group for emerging professionals. He has also contributed opinion articles and blog posts to FE&S in the past.

sayswho_background Eric Norman

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

Eric Norman: The people. I have met and had the chance to work with so many amazing people, many of whom I believe will be lifelong friends.

FE&S: Would you encourage your children to work in this business?

Eric Norman: I would definitely encourage my son to work in this business. My father encouraged me and became my mentor and I will definitely do the same with my son.

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

Eric Norman: My father. He brought me into this business as an intern right out of high school and through college. I then started full time with the firm right after college and he has been my teacher and mentor ever since.

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

Eric Norman: I get the greatest sense of accomplishment from seeing a project go from conception through to successful completion. This process can take years in some instances so the payoff can take a while but it is very gratifying to see the results of all the hard work put in by the project team.

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

Eric Norman: The best advice I ever received was to actively meet and socialize with people and build a solid network. This advice has afforded me the opportunity to meet some amazing people and listen and learn from these individuals which has only helped me in my career.

Related Articles