July 2005

Feature Stories:

• 2005 Top Achievers
  In an industry dedicated to meeting the needs of others, FE&S is pleased once again to recognize four outstanding performers — a dealer, consultant, manufacturers’ rep and service agent — with its 2005 Top Achiever Awards.
• 2004 Tabletop Award: Special Mention, Resort: The Pavilion
  No expense was spared in creating a tabletop “Fit for a King.”

Editor's Perspective: Four Aces
Though their paths to success vary greatly, this year’s Top Achievers all recognize the value of hard work and professional education.

Consultant’s Viewpoint: Conquering Corrections
The staggering growth in the number and population of corrections facilities, writes Joseph Montgomery, represents a rarely recognized opportunity for the foodservice community.

Operator’s Opinion: The Devil Is in the Details
According to Paul Lakschewitz, while the current distribution model does serve and add value for the end-user, improvements in customer service are necessary for it to remain viable in the future.

Parting Shot: Equipment Life-Cycle Cost: Why Wait for the Data?
By pressing for the lowest-possible up-front equipment prices, chain restaurants set off a series of events that actually increases their overall equipment costs, writes Bernie Harris.

DSR Clinic: How do you balance serving clients with doing paperwork?

Facility Design Project of the Month: Per Se

• One of the newest entrants in New York City’s dining scene, Per Se marries the essence of traditional European fine dining with contemporary design and E&S.
• Web exclusive supplement

Product Sales Tips: Mobile Serving Units

DSR of the Month: Bill Young, Loubat Equipment Co., New Orleans

E&S Spotlight: Steak Production
Skilled chefs use various pieces of equipment, often in tandem, to prepare different styles and cuts for service.

Web Exclusive: Economic Outlook

Web Exclusive: In Brief

Web Exclusive: People & Events