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Contents At A Glance

FE&SEditorial Archives2004April

April 2004

Cover Story: 2004 Distribution Giants

Facility Design Project of the Month:

DSR Clinic: When you call on prospective new accounts, what do you do to differentiate yourself and your dealership?

DSR of the Month: Bob Green, United Restaurant Equipment, Raleigh, N.C.

E&S Spotlight: Hot Dish On The Wok Line
Wok-line cooking requires not only a dexterous chef, but also a battery of specialized tools and equipment - particularly, a gas range that can supply concentrated high heat-output.

Product Sales Tips: Sell Skillets In So Many Ways
Floor-mounted skillets are capable of cooking in such a large variety of ways that they are often the most useful, and used, piece of equipment in professional kitchens.

Chain Profile: HuHot Mongolian Grill
At this emerging full-service casual chain, guests select their own ingredients and interact with cooks who masterfully man a large Mongolian grill, the highlight of a small yet sufficient equipment package.

Web Exclusive: NRA Show Returns For 85th 'Performance'

Web Exclusive: Economic Outlook

Web Exclusive: Training For Growth
Every E&S dealership pins its success on its sales staff. For the three dealers profiled below, the implementation of imaginative new training programs for these employees has been a key contributor to the growth recorded in our 2004 Distribution Giants report.

Point Counterpoint: Selective Distribution Vs. All-Channel Selling
While limited or selective distribution continues as an ongoing trend, two top manufacturing executives present divergent points of view on the best way for manufacturers to go to market today.

Editor's Perspective: More Isn't Always More

Consultant's Viewpoint: Service Consolidation

Parting Shot: Accounting For Installations

Operator's Opinion: School Foodservice — Patience Can Pay Off

Industry Conference Update: FE&S' 3rd State Of The Industry Conference
Offers Revised Program

In Brief: Industry News

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