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THERE'S NO BUSINESS LIKE THE FOODSERVICE BUSINESS! by Mary Daggett What would compel people to work incredibly long hours–sometimes seven days a week–dealing with issue after issue, day after day? It must be love…love of their profession. Foodservice professionals seem to possess certain qualities that bolster them to continue with their life’s work–in the face of economic downturns, labor shortages, and yes, even catastrophic disaster. You’ll hear these people say, “I just couldn’t sit behind a desk all day.” “I’m a people person, and I really enjoy the camaraderie with my customers.” “I started in this business washing dishes when I was 13 years old. I guess it’s in my blood.” “All I ever wanted to do was cook.” The foodservice industry is peppered with entrepreneurial success stories about some pretty smooth operators… stories such as these:
Caterers Put the "Special" in Special Events by Mary Daggett Each week, in every town across the land, special events are going on—corporate picnics, weddings, family reunions, graduations, neighborhood block parties, and on and on. People with a common tie of some sort enjoy coming together for camaraderie, entertainment and, of course, food. These special events are a real boon for the catering segment of the foodservice industry. Caterers run the gamut from full-line to specialty, and from full-time to sideline. Some caterers run stand-alone enterprises; other catering is performed as a profit-center sideline by existing restaurants, hotels, even school foodservice departments. Here are some catering case studies that provide insight into this interesting foodservice industry segment.
The Keys to Creating a Hometown Favorite by Mary Daggett Those remarkable “hometown favorite” eating and drinking establishments are the envy of every other place in the neighborhood. How does an operation reach that storied status that so few attain? Ask ten different operators and you’ll likely receive ten different answers, including: long-standing tradition; award-winning food; exemplary service; festive and fun atmosphere; great location; Wine Spectator-ranked wine cellar; weekly dinner specials; half-price happy hour; 20 giant screen TVs carrying every game in the nation . . . and on and on.
Get The Big Picture – Carefully Plan the Total Dining Experience by Mary Daggett When consumers decide to spend part of their disposable income on dining away from home, they usually want more than just a quick bite to eat. While each patron is different, most require at least some of the following: attentive, friendly service; great food at a perceived good value; convenient location with ample parking; special ambience; entertainment; a clean, aesthetically pleasing environment. Read on for a glimpse at several Reinhart customers who definitely get the big picture.