August 2005

Feature Stories:

• Hitting the Mark with Chain Sales
  Everyone wants to work with chain operators, but the demands they place on dealers and their need for value-added services can make them some of the most difficult clients to serve.
• 2004 Tabletop Performance Honorable Mentions
  A trio of notable tabletops rounds out the winners and brings to a close our coverage of FE&S’ 2004 Tabletop Performance Awards.

Editor's Perspective: High Cost of Opportunity
While the rewards for landing chain customers can be high, so too are the responsibilities and expectations associated with serving this type of client.

Consultant’s Viewpoint: The Preferred Route
In order to best serve the end-user, according to Howard Stanford, all companies in the foodservice E&S community must know exactly where their responsibilities lie when working on new or renovated operations.

Operator’s Opinion: Doing More With Less
Dealers and manufacturers are not the only ones facing margin pressures, writes Jay Lovell. Operators, too, are forced to squeeze costs out of their business.

Parting Shot: What would you want if you were the customer?
Too often in our industry, writes George LeCavalier, the rules companies establish for customer service limit what they will do for their customers.

DSR Clinic: How do you get customers to give you more business?

Chain Profile : McAlister's Deli
Tightly configured equipment allowing for production line-style assembly of sandwiches, salads and stuffed baked potatoes contributes to this quick-casual chain’s rapid growth.

Facility Design Project of the Month: The Dining Room at Union Pacific Center, Omaha, Neb.

• Union Pacific Railroad encourages healthful eating in its new dining operation, featuring enormous exhaust hoods dropping from the ceiling, a coffee bar with two-sided access, and pivoting panels that allow reconfiguration of the space.
• Web exclusive supplement

Product Sales Tips: Power Sinks

DSR of the Month: Roger Peterson, Beltram Foodservice Group, Tampa, Fla.

E&S Spotlight: Tapas Preparation
Kitchen equipment found in tapas and small plate operations helps enhance the speed and efficiency of menu service and may include some specialty items.

Web Exclusive: Economic Outlook

Web Exclusive: In Brief