Foodservice Opinions

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.

Balancing Dealer Responsibilities with Public Service

Stacey Guerin jumped into foodservice equipment supplies sales in 2011 when the former owner of R.M. Flagg Restaurant Equipment approached her husband, who was an employee there at the time, about buying the business. It was an opportunity the couple had always wanted — to own their own business. The shift from teacher and stay-at-home mom was a good fit for Guerin, who has always been fond of the food and hospitality industry. The equipment dealer now supplies thousands of clients in Maine, from restaurants to schools, nursing facilities, c-stores and more.

Making it Matter …

This marks the 11th year that Zoomba Group will hold FE&S’ Dealer of the Year and All Industry Awards Gala on the Saturday night of the National Restaurant Association Show in Chicago. As in years past, this highly sought-after ticket opens the door to a carefully curated night that includes a ton of fun packed into a quick-paced event. Also on the menu that night: plenty of laughs, smiles and maybe even a few tears.

Creating a Platform that Gives Back

There’s a very human part of wanting to give back as you become successful. Why not give back to the industry that is making your company successful?

Tentacles of Technology

Looking back at the past five years in the foodservice industry, no one factor has had a bigger influence than the rapid evolution of technology in this space. From the way consumers order their meals to the way operators purchase their equipment and supplies, the tentacles of technology continue to affect all aspects of foodservice in new and different ways.

Be Nice!

 I love the hospitality industry because I think it attracts the best people.

Listen … You Smell Something?

Lately I’ve been watching some movies from the ’80s with my daughters. And luckily for us, the hit “Ghostbusters” has been almost omnipresent on cable. (No, I have not yet cut the cord.) This family-friendly movie is rife with one-liners that I can now toss around with the hope that my children might actually find me funny. (Not holding my breath on that one.)

A New Angle on College Foodservice

Today’s college students demand bold, unique flavors in their dining choices. But real estate remains at a premium at many smaller universities, which impacts how much space operators can dedicate to foodservice. To provide those flavors in a condensed space, Sodexo developed CRU5H (pronounced “crush”). This food and drink concept combines the variety one would expect to find in a food court into one unique brand.

Chef Shifts from Fine Dining to Campus Life

How does a forest management major with no culinary education become a chef working in some of the top fine-dining restaurants in a major city? Jack Mazzacavallo will tell you it comes from having an open mind, a knack for the trade and a deep desire to learn.

Competing in an Online World

Few people would argue that technology has had the greatest impact on the restaurant industry over the past 10 years. That’s because technology is a major part of everyone’s lives, food included. Technology helps put information at your fingertips quickly and facilitates fast transactions. As a result, instead of a restaurant visit being about the food and the experience, today it’s a picture and a post and just another evening out.

CFSP: It’s Dynamite

I’m in my 43rd year in the foodservice industry, and earlier this year I had the opportunity to reflect on how much equipment and supplies distribution has changed over those four-plus decades. When my father owned a dealership in New England, most operators within our geographic area bought their foodservice equipment and supplies from him. At the time, the only other option was to head off to Boston or New York.