Our Take

Musings on the Foodservice Industry

H A P P Y – N E W – Y E A R

Holiday season can be a mixed blessing. Even during the best of economic times, “The Holidays” pose daunting pressures to see all of our friends and family, attend all the parties, buy all the gifts, and send all the cards. A wise man once said, “The unexplored life is not worth living.” On New Year’s 

Red Food – Blue Food

It started a few weeks back when the owner of Chick-fil-A expressed some personal opinions regarding the definition of marriage. The company’s chief executive, Dan Cathy, believes that marriage should be between a man and a woman. A group of Gay Rights supporters suggested a boycott of all Chick-fil-A restaurants. An equally strong group of 

It’s OK to Fire Customers

In my days as a wholesale baker, I had a customer in Washington, D.C. who ran five high volume delis. To obtain his business, I had to cut my margin to the bone. He was a bully. Two or three times a week, he would call the office to yell at the customer service reps. 

An Industry of Choice Again

When I was a teen in the 70’s, restaurant jobs were highly sought after by young people. Restaurants were a fun place to be where you could meet new friends and work nights around a school schedule. Suburban middle class kids were a growing labor pool in that era and offered foodservice operators a steady 

The Great Bacon Shortage

In December 1973, Johnny Carson, the famed late-night talk show host, threw out a joke about a pending toilet paper shortage, the next day, panicked consumers created an actual shortage. You see, toilet paper demand is VERY predictable. The problem was EVERY household went out the next day and bought a two-month supply. Demand remained 

NYC Soda Ban – Pass The Baked Potatoes

Well, the NY City Board of Health did the unthinkable – they made buying a 20 oz. soda in a restaurant Illegal. Illegal in a town rife with health department corruption and rats in many restaurants.

Waking Up at 40,000 Feet

I was on my way back from an important client meeting in Dallas when the enormity of technology and the enormity of my ignorance merged. 

What I Learned Working in a Kitchen

I had my first restaurant job at age 14 and have never left the business. It was the heyday of the early 70’s when restaurants really became so much a part everyday American life. I’ve been in a back to basics mode lately and been thinking about my early days working in kitchens, taught by 

Good Food, Good Service, Fair Prices

Living in California means that every two years you have to spend two hours and $80 to get your car “smogged”. This is a clean air test that involves sticking a metal hose in your car’s exhaust tailpipe to measure the smog, pollutants etc. that come out. As I sat down in the waiting room 

We’ve Always Done it This Way

I read this week that Kodak is nearly out of business. Growing up in the 1960’s and ‘70’s, every family had a Kodak. Those yellow boxes were everywhere and getting your very own Kodachrome camera was a rite of passage, heck, Paul Simon even wrote a song about it.

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