Casual-Dining Chains Show Growth, Starbuck’s Curbs Upscale Concepts and Unpaid Federal Workers Treated to Free Meals
- Published: January 15, 2019
- Written by Jerry Stiegler
Opinion pieces on the foodservice equipment and supplies industry from leaders and laymen from all aspects of the business, including dealers, distributors, design consultants and multi-unit operators.
In today’s workplace, it seems everyone is dealing with a talent shortage. In August 2018, the U.S. Bureau of Labor Statistics noted there were more than 7 million job openings. Over the past year, there has been a net gain in the number of jobs available. The prospects for an infusion of new talent remain low since it is currently a job hunter’s market.
Last fall Cris Gross assumed a new role at Stafford-Smith Inc. as VP sales and marketing. The new role comes with a renewed focus on street sales. After two decades as regional sales manager, the FE&S 2009 DSR of the Year says he is enthused about building even closer connections to customers and helping guide the slew of Stafford-Smith new hires into the industry.
Many brands have had to deal with how to evolve their customer base and maintain relevance. For us, it’s a tight QSR space. I’m sure those in other sectors feel the same way.
Welcome to the first edition of FE&S for 2019 in what should prove to be an exciting and eventful year.
One attribute that makes the foodservice industry so unique is that it plays host to a variety of philosophies.