Zoomba Group is an original content creation company, publisher of Foodservice Equipment & Supplies @fesmagazine and restaurant development + design @rddmag.
When good intentions around #diversityequityandinclusion (#DEI) stop at quotas and mandates, employees can be left feeling confused, polarized and like they’re walking on eggshells.
Sponsored by @VollrathCo
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Shannon Solomon, William Walker and Damian Monticello talk through the future of foodservice in the K-12 school, college & university and corporate foodservice markets. #NAFEM23
Took a little tour Delfield's #NAFEM23 booth, we got to peek under the hood of some mobile hot/cold wells and join them as they say “a good thing never dies,” and welcome back the 6000 XL series.
Our editorial director Joe Carbonara is in Texas this week discussing foodservice automation with Steve Obermeier at the Forbes Hever & Wallace, Inc. Expo 2022 #FHWExpo22
The foodservice industry is known for taking in people from all walks of life, Chef Ratcliff says, but diversity, equity and inclusion (#DEI) are still works in progress, particularly in culinary leadership roles.
Sponsored by @VollrathCo https://t.co/mUq72ESLtW
The National Restaurant Association is now accepting applications for this year's Kitchen Innovations Awards – which celebrates forward-thinking, cutting-edge equipment. The deadline to apply is December 7th, 2022. Click here to apply. @WeRRestaurants https://t.co/xk34zYvQPr
C&U panelists talked dining values at @NACUFS this morning, including hitting the mark on local connections and the emphasis on financial recovery as students return to campus this fall. #NACUFS2022#WhatsYourREason#collegiatefoodservice
@PizzaUniv will host a meet & greet with pizza legend @CocciaEnzo on March 27. Tickets may be purchased here https://t.co/LFootNH6Ss. If you would like to learn more about the Pizza University – World Central Kitchen initiative, please visit https://t.co/lnoZHmbl2H.
Could your kitchen use $50,000 worth of storage and productivity solutions? Of course it could! The @FESmagazine Kitchen Storage Makeover is back for its 5th year. Nominate your operation to win this incredible makeover, courtesy of @MetroFS.
https://t.co/oZoQxOwRMM
Eagle Landing is the first free-standing dining hall at the University of North Texas (UNT). “We now have a $25-million building on campus based on food and the food experience,” says Peter Balabuch, executive director of Dining Services. https://t.co/AyYkeGEmHM
@WingZone and @capriottis' David Bloom shared an in-depth guide to evolving operations through the use of technology, updated menus and enhanced restaurant design. To find this conversation (+ a listener Q&A) register here: https://t.co/qncqispZPw
@studio3877 co-founder David Tracz takes a look at emerging concepts and trends shaping the future of the #restaurantdesign industry. Register for the FED Lunch & Learn series here: https://t.co/Oc6Sqyo9PF
Steve Maahs, President and COO, @Alto_Shaam shares the management strategies that have helped him face challenges in #supplychain disruptions, intense #inflation and ongoing #laborshortages. Find more from the FED Lunch & Learn series here: https://t.co/8DcU1LXXbp
Moving forward it’s not just what #foodservice companies will do but how they do it that will count as Rudy Miick CMC, FCSI, MA, Founder, The Miick Companies, LLC explains in this week's virtual FED Lunch & Learn series. Find more here: https://t.co/TRvTEeepbn