Foodservice Equipment & Supplies

JAN 2014

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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JANUARY 2014 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 contents V O L U M E 6 7 • N O 1 • J A N U A RY 2 0 1 4 FEATURES 18 Chain Innovators FE&S takes a look at a collection of concepts that are shining examples of disruptive forces at work in the restaurant industry. From frozen superfruit concoctions to pizza in a cone, from ethnic street food to contemporary barbecue and swanky, female-friendly steakhouses, these concepts prove that innovation in the industry is alive and well. By Dana Tanyeri, Contributing Editor 44 Finding Future Foodservice Leaders Recruiting next-generation foodservice professionals begins with knowing what attributes a company values in their workforce and treating their current employees well. By Joseph M. Carbonara, Editor in Chief COLUMNS 6 Publisher's Perspective Why Didn't I Think of That? Vanity projects and underworld hang-outs aside, restaurants cannot survive for long without a healthy proft margin, writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective It's Not Complicated The combination of providing value on the customers' terms and being fair and honest when working with suppliers earned my dad the loyalty of his customers, vendors and employers, writes FE&S Editor Joe Carbonara. 96 Parting Shot Green Is Good Business Like other small businesses in the foodservice industry the leadership at Curtis Restaurant Supply tries to look at all options that will increase the productivity and proftability of the company. As part of our ongoing eforts, we discovered that going green can be good business, writes David Hillin. ON THE COVER STK Midtown in New York. 63

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