- Published: June 4, 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.
2019 marks my 40th year as a foodservice design consultant. Naturally, when one reaches a milestone like this, there’s a tendency to look back and reflect on your career. I am no exception. As a young consultant, I was eager to meet, listen and learn from other consultants, especially those who worked in other firms or specialized in areas our firm did not. No matter which sector of the industry we are in, we all have experiences to share with our own colleagues and each other. It’s great to share the successes. Sometimes we can learn much from others and the issues they have faced and have solved.
Katie Green recalls laughing as a teenager filing invoices at Refrigerated Specialist Inc. (RSI) when her father suggested that once she started at the company, she’d likely never leave. His words proved true. She fell in love with the company and the foodservice industry and now has 18 years under her belt at RSI. She also serves as co-chair for the Young Executive Council of the Commercial Food Equipment Service Association (CFESA).
Most of us can agree that we work in one of the greatest industries. Relationships are still important in foodservice because they are important to the people in it. One area where we can make progress is diversity.
A special shout-out this month to Editorial Director Joe Carbonara and the entire Zoomba Group team for establishing a new high-water mark for FE&S’ professional recognition. In May the American Society of Business Publication Editors recognized this publication with seven of its national Azbee awards for design and content excellence.
Earlier this spring, Chicago’s Gibson’s Bar and Steakhouse commemorated its 30th anniversary with a delightful afternoon celebration. More than 300 people attended the event, with the proceeds benefiting Misericordia, a Chicago-area charity that helps persons with mild to profound learning disabilities. Thanks to a generous friend, yours truly got to attend.
Jeff Martin’s background and affinity for all things technical made his career as a foodservice equipment service technician almost predestined. He began following his passion in high school, where he took both technology and electrical programs.
The National Restaurant Association’s annual trade show has come and gone. But what remains are a handful of equipment and supplies related trends that will continue to shape the foodservice industry for the foreseeable future. Here are four that caught my eye.