Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.
Issue link: http://fesmag.epubxp.com/i/453436
2 QI 2015 THE QUARTERLY Foodservice is an industry everyone can relate to because, let's face it, we all eat. But the deeper you dig into this industry the more dynamic it becomes. You get to explore new places, cuisines, cultures and service styles; meet a va- riety of people, some more interesting than others, and more. There's no end to the new and exciting offerings. At the same time, the one thing the most seasoned and savvy food- service pros consistently point out is that no matter how well you think you know the industry terrain, the fact is you can never know it well enough. That rings especially true in the area of product knowledge. Unless your family owned a factory or a foodservice equipment and sup- plies dealership and you got to grow up around the business, nobody gets into the foodservice industry out of a love of convection ovens, pulpers or shelving. What continually draws people to this industry is a passion for the center of the plate or a strong desire to serve — not an endless curiosity about steam- jacketed kettles. For foodservice professionals to effectively and effciently execute their roles, they need to have a certain foun- dational knowledge about foodservice equipment and supplies. These items may not be what drew you to the indus- try but make no mistake: they are the tools of the trade. The frst-hand ability to use these items in a foodservice operation or help a customer determine the right solution from the many op- tions available to them not only shapes your success but that of the overall foodservice industry. That's why we proudly present FE&S;' 2015 Quarterly Product Knowl- edge Guide. In the past, FE&S; would provide product-specifc education in the magazine's monthly Spec Check department and every other year in our Product Knowledge Guide issue. While this approach was generally successful, your need for updated product informa- tion is ongoing. So we took our monthly department and merged it with our biennial issue to develop a special quar- terly publication aimed at keeping your product knowledge up to date. In each issue, our editorial team will provide an overview of several product categories and then ask foodservice consultants and service agents to share their knowledge and expertise. This ap- proach provides the best of both words: a philosophical and practical look at the various product categories. Hopefully, you will enjoy this inaugural edition of FE&S;' Quarterly Product Knowledge Guide and look for subsequent versions in May, August and November. And if you have any other suggestions for topics you would like us to cover in future issues, feel free to drop me a note. Learning Is Fundamental EDITOR'S LETTER Joseph M. Carbonara, Editor in Chief What continually draws people to this industry is a passion for the center of the plate or a strong desire to serve — not an endless curiosity about steam-jacketed kettles.