From the Editor: Digging In

Our annual Emerging Leaders story, written by Karen M. Alley, celebrates this year’s crop of young professionals moving the foodservice equipment and supplies industry forward. This marks FER’s second year honoring the next generation in such a way, and I hope that it helps inspire other up-and-coming professionals to dig in, as well as industry veterans to mentor those around them.

My first job in the industry was as a college intern at FER. Robin Ashton, then publisher, was a guest speaker in my trade magazine class at Columbia College Chicago. He mentioned FER had a spot open for an intern, and I applied. During those first few years on the job, I was learning how to be a journalist as well as how the industry worked. Over the years, I leaned on so many mentors; they helped me grow to become editor-in-chief.

Today, I still feel somewhere between a mentee and a mentor, and I suppose that’s typical. I’ll always be learning but after years in this industry, if someone new asked for my best advice, it would be to show up and stick with it. In time, you’ll grow more confident. Plus, find a part that excites you. For me, it’s getting a behind-the-scenes look at foodservice happenings, like interviewing the executive who sources equipment for a thriving restaurant brand or the manager who oversees feeding fans at music festivals. My dream job in college was to write for Rolling Stone, after all. Or there was that trade show where I ran into one of my favorite celebrity chefs, Pati Jinich, who was taking a lunch break. We took a selfie and she invited me to her sponsor’s booth where I got to taste her guacamole and walk away with a signed cookbook. Best day ever.

Whether you’re new to the industry or a seasoned veteran, I hope that you find inspiration in our Emerging Leaders feature, as well as our other stories. A special thank you to Lauren Coughlin, FER managing editor, for working with CFESA, FCSI, FEDA and MAFSI to select many of our panelists. FER editors chose the operator panelist. Looking ahead, I’m excited for our September/October issue, where we’ll officially celebrate 30 years of FER. What a run.

ALLISON REZENDES
Editor-in-Chief
arezendes@fermag.com

3 THINGS

THREE MORE THINGS I’M EXCITED ABOUT IN THE JULY/AUGUST ISSUE

Speaking of inspiration, check out these clever solutions found on the following pages:

Finding storage

Instead of cutting seats, the team at Mamani, featured in our Kitchen Design story, situated storage in the parking garage below the restaurant. 

Sharing a meal

Marc Tell, of The Sam Tell Cos., hosts monthly dinners with a big group of different associates so everyone can get to know each other.

Getting custom

With the boost in beverage demand, operators are looking to custom fabrication to get a dialed-in workstation, just like they might for sandwiches or pizzas.