NRA’s Performance Index Retreats in June, KFC to Open Drive-Thru Only Restaurant and Nine Major Chains Report Comparable Store Sales
- Published: August 6, 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.
Burt Bonilla, CFESA Master Technician, Coker Service Inc., learned about servicing foodservice equipment while on a ship at sea serving in the U.S. Navy from 1995 to 1999. “I was an electrician and worked on a lot of galley kitchen equipment,” he says. “I excelled at it and really liked it.” Bonilla’s time at sea gave him a lot of experience working with equipment in an environment where parts were hard to come by.
Bill Marks began his foodservice career early, working at an ice cream shop outside of Philadelphia at the age of 16. While in college, he became the student manager for campus foodservice operations. He also worked for contract food management companies for 20 years and learned to
manage large multiservice operations.
Let’s play a quick word association game. When I say healthcare what’s the first word that comes to mind? (I’ll wait for a second before continuing.)
To drive positive change in the foodservice industry, we at Parts Town remain on the lookout for our next major innovation. It’s part of our culture, which strives to inspire team members to bring their ideas forward, while also listening to customers and manufacturers. We then prioritize and relentlessly pursue the most compelling innovations. Often, but not always, these innovations are technology-related. Technology can be customer-facing, including unique web features. Alternatively, technological developments can be internal to drive safety, quality, customer experience or productivity gains.
Martha Rardin has been in healthcare foodservice for more than four decades. As the foodservice director and dietitian manager for all of the Hendricks Regional Health facilities in suburban Indianapolis, she oversees a $3.5 million foodservice program, which produces about 1,300 meals per day and supports in-room dining, retail and catering programs. That includes about 50 meals per day for Hendricks’ senior center and another 130 to Meals on Wheels each week.
The great national experiment toward the legalization of cannabis for both medical and recreational purposes continues to gain steam. In January of 2020, Illinois will join the growing (sorry, not sorry) list of states where recreational use is no longer a crime.