- Published: October 22, 2019
- Written by Juan Martinez, PhD, PE, FCSI
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 June 1998, I authored a Parting Shot installment warning that statistics pointed to a potential “brain drain” in the foodservice equipment and supplies industry resulting from the departure of knowledgeable industry veterans aging out. The proposed solution included establishing industry resources to document and promote best practices for future generations. Unfortunately, we have largely failed to heed that warning and we are now contending with the fallout.
Tim McDougald has always wanted to find a way to give back, specifically with the idea of a 5K in mind. He went to work to make that idea a reality after the annual Foodservice Consultants Society International conference, where attendees were challenged to tackle the issues of food waste and hunger. It became a chapter effort, and on October 5, the Pacific Northwest Chapter of FCSI The Americas will host its first-ever ERACE Hunger 5K run/walk event to raise money for HopeWorks. The nonprofit charity group assists low-income residents secure jobs, many of which are in the foodservice industry.
A special thanks goes out to everyone who made FE&S’ inaugural Tour the Trends event a big success.
Reviewing the content for this issue, it was almost as if someone charged me with writing my dream menu.
Kwik Trip’s retail foodservice program goes beyond what most c-store operators offer, making Paul Servais’ role as retail foodservice director a robust one. Among the offerings at the chain’s 600 c-stores: grab-and-go breakfast items, classic lunchtime fare such as sandwiches and pizza by the slice, and a newly redesigned beverage area that offers hot and cold specialty espresso drinks, such as cappuccino and frappes, in a self-service format.