亚洲 动漫 偷拍 另类 校园

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    2. 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.

      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

      Lori BalterLori BalterFew 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.

      For all aspects of the restaurant industry to thrive in the future, though, we will need to get back to doing what we do best, and that’s engaging our customers in memorable experiences and providing top-notch hospitality. We need to encourage our customers to engage in an experience and live in the moment. And, as customers and business leaders, we should do the same.

      Customer service must become something of the future and not of the past. Just like customers, today’s operators are much more educated and savvier about their businesses. While technology can help facilitate transactions, working collaboratively can help develop uniquely creative and innovative solutions.

      Take, for example tabletops. Good tabletop installations feature good communication between the chefs and their suppliers. Chefs are experts in cooking but may not be the experts on what works best on the table. Chefs want great food that looks great. And, yes, they often want their plated food to be Instagrammable.

      Reconciling that desire with budgets takes time and experience. Customers also look to us for expertise. Instead of coming here to simply complete a transaction, they come to us asking “What do you see in the market?” Savvy suppliers can work with operators to create an engaging tabletop that features a couple of nice pieces that will show well on Instagram without exceeding their budgets.

      We operate from a neighborhood where people still come to visit. It’s not necessarily their first stop but we have the product on hand, and they can put a tabletop together. Specifiers can physically touch the product, which is something the internet does not offer. And that helps customers make informed decisions on the spot.

      Working side by side with chefs in our showroom allows us to put together unique tabletop installations, the kind that would take forever to assemble while working on the internet.

      Plus, working face to face with customers can help manage expectations. It’s no secret that the tabletop is often the last part of a restaurant that gets assembled. Operators will often walk through our door on Thursday hoping to have what they need to open on Friday. And companies like ours can deliver plateware, glassware, silverware and more to get their restaurants up and running.

      The world has changed. And if you are not on top of your business and striving to remain relevant in the eyes of customers you will fall prey to the pressures of technology, consolidation and more. In order to survive in increasingly crowded and competitive marketplaces, successful businesses will be the ones that reflect the service they provide and the individual attention they offer. These factors are really important and are not things the internet does well.

      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.

      Moving into a new Decade...

      It’s hard to contain our excitement here at FE&S as we begin a new year and embark on our second decade as Zoomba Group. We have so much planned for 2020, and all of it is designed to make you the best-informed foodservice professional in the equipment and supplies industry.

      Vision Quest

      If there’s one thing the foodservice industry loves more than a good cocktail party, it’s a list of trends. Every publication, including FE&S, dedicates space to dissecting current trends and their impact on the foodservice industry. This month, for example, FE&S’ Trend department on page 16 explores the ever-evolving nature of kids’ menus.

      Shedding Light on Labor Analysis Methods

      It’s no longer the cost of labor alone that keeps foodservice operators awake at night. It’s also the fact that labor has become a scarce commodity. These factors have foodservice operators continually exploring ways to better manage this part of their business. For multiunit operators, though, the challenge grows exponentially as they try to properly manage labor across a portfolio of similar, yet not identical, locations.

      亚洲 动漫 偷拍 另类 校园

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