Events
February 3, 2020
2020 Management Excellence Award Winner: SCOPOS Hospitality Group
Andrey Teleguz, founder and principal of SCOPOS Hospitality Group, epitomizes the American Dream.
February 3, 2020
2020 Management Excellence Award Winner: Hagar Restaurant Service
Lorn Hagar began Hagar Restaurant Service, a factory-authorized warranty and repair service provider for more than 200 manufacturers, in Oklahoma City 63 years ago, working from his garage until opening the first shop in 1971.
February 3, 2020
2020 Management Excellence Award Winner: KaTom Restaurant Supply
Nineteen years ago, Patricia Bible made a choice. When her husband Tim died unexpectedly, she could have sold KaTom Restaurant Supply, the company the couple started out of their garage in 1987.
February 3, 2020
2020 Management Excellence Award Winner: Curtis Restaurant Equipment
Jim Sherman, director of sales at Vulcan Food Equipment, experienced first-hand the dedication to customer service and thoroughness Curtis Restaurant Equipment brings to the table when working together on a renovation of the kitchen and demonstration restaurant at Lane Community College in Eugene, Ore.
February 3, 2020
Publisher’s Note: It’s Time to Celebrate!
The February 2020 issue kicks off a three-part series on the Industry Excellence Award winners.
February 3, 2020
2020 Management Excellence Award Winner: Jack In the Box
Jack In the Box has come a long way from its start as a tiny roadside drive-thru in San Diego serving hamburgers for 18 cents.
January 29, 2020
3 Reasons to Invest in Planned Maintenance
Service agent shares the upside to budgeting for repairs, versus reacting to emergencies.
January 27, 2020
The State of Foodservice Equipment Today
How the economy, sustainability and alternative proteins are shaping E&S.
January 27, 2020
How Waffle House Keeps The Syrup Flowing
Chain’s food safety director tells MUFES that being prepared for anything is no accident.
January 27, 2020
5 Takeaways from Day Two of MUFES
From FOG to hurricanes, panelists had a lot to talk about on the second day of the multiunit foodservice equipment conference.
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