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FE&SEditorial Archives2002August

August 2002

Cover Story: Life Inside a Roll-Up
In the late '90s, a general trend towards business consolidation began to be reflected in the foodservice E&S industry. Historically a bastion of family-owned and -run businesses, formerly independent dealer operations began to merge into larger organizations with the backing of private equity companies. Now, a few years down the road, FE&S checks in with spokespersons representing the three major equipment and supplies dealer roll-ups to explore the reasons for consolidation and the ways that their businesses have changed (or not) under their new corporate umbrellas.

Feature: Powerful BenefitsAdvocates Make The Case For Energy Superiority
In the first in our new series of 'point-counterpoint' articles, advocates from gas- and electric-power associations put forth arguments for their energy sources' ability to maximize kitchen equipment's efficiency and economies.

Editor's Perspective: Thirsty?

Consultant's Viewpoint: Smooth Communication During Rough Times

Parting Shot: Leadership Makes A Difference

Operator's Opinion: Operators And PurveyorsA Win-Win Situation

Chain Profile: Fresh City
Preparation, cooking and blending equipment at these New England-based, fast-casual chain units contribute to customers' ability to see fresh foods prepared to order.

Facility Design Project of the Month:

  • Capriccio At The Peabody Little Rock
    A $32 million renovation at The Peabody Little Rock produced Capriccio and its adjoining kitchen, which was designed to maximize efficiency while producing an extensive restaurant menu prepared la minute, as well as meal selections for an adjacent take-out unit, 24-hour room service, the Lobby Bar and Mallard's Lounge.
  • Web exclusive supplement

DSR of the Month: Neil London, M. Tucker, Harrison, N.J.

E&S Spotlight:

  • Come See The Show
  • Web exclusive supplement

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