E&S Extra


Joe Carbonara

Opinion pieces from our editorial director and editor in chief. 

Key Lessons on Energy Efficiency and Supply Chain Management from the NRA Show

With the calendar rolling over to June that can only mean two things: my Cubs are already jockeying for a prime position in next season's baseball draft and that the NRA Show has come and gone. So instead of dwelling on the disappointing (the Cubs season to date) I will focus on the positive, which in this case means some key lessons learned from the NRA Show here in Chicago.

Foodservice Triple Play: Burgers, Beers and Bin Laden

It's baseball season, so here are three quick foodservice strikes that caught my eye.

Ten Areas Where Successful Companies Excel

In addition to trying to put today's economic climate into a context, Forbes' columnist Rich Karlgaard offered his observations on 10 areas in which successful companies tend to excel during the FEDA Convention in Phoenix.

Making Sense of the Improved Business Environment

The economic news continues to be mixed, so what does that mean for the foodservice industry?

Relationship Matters

The foodservice industry is all about the relationships. If you have heard it once, chances are you have heard it 100 times. But if relationships really are the foundation of the foodservice industry, then we had better call a structural engineer because an abundance of cracks are starting to show.

One Company's Take on LEED

While incorporating environmentally friendly practices into a restaurant comes with a price, these efforts can help generate a positive return on investment.

Back to the Future

A ground swell of hot new and innovative products helped generate a cool wave of optimism that washed over the roughly 20,000 foodservice professionals that attended The NAFEM Show. And the good news is that it appears as if the foodservice industry is ready to ride this wave of optimism toward its first year of real growth in quite some time, writes editor Joe Carbonara.

FCSI Panel LEEDs the Discussion on the Greening of Foodservice

A veteran foodservice design consultant shares three keys to achieving LEED status for a design project.

The Fashion of Foodservice

Thanks to the Food Network and many other television shows, the foodservice industry has become more accessible to the general public than ever before. And because celebrity chefs have done such a good job of translating their complex dishes into something a simple home cook, like myself, can execute, everyone has suddenly become an expert on all things foodservice. And restaurant-related reality programs give the public front row seats to all of the action on the cooking line.

Will This Make My Business Sustainable?

In the foodservice industry, developing sustainable operations is an ongoing endeavor.

The More You Know

When it comes to foodservice equipment and supplies, keeping your product knowledge up to date can be an overwhelming task.