“ … enjoy every sandwich.” Warren Zevon
I hope you can look back on 2014 and feel the joy of every sandwich life has sent your way. I have.
In a year when our Mid-Atlantic home base has seen growth and energized vitality, Foodservice Monthly (FSM) experienced modest growth and delivered our newsmagazine with even greater passion and enthusiasm (any print based publication can be proud of increased ad pages and the added room for relevant editorial). We’ve had a blast covering a marketplace where an overly engaged consumer has helped drive the creative, committed restaurateur/chef to find new heights of excellence and innovation.
FSM found worthy foodservice accomplishments in places we had never covered before, like this issue’s look at the world of healthcare. They use all the same words and fresh ingredients associated with top chefs and progressive restaurants … farm to table, local, sustainable, antibiotic free. Of course they live all the food safety good practices we constantly reinforce in this publication and you observe in your restaurants.
We even explored the opportunities available for offenders in the correction system in foodservice provided by the Virginia Travel and Hospitality Association. With training using tools provided by the National Restaurant Association, operators willing to think outside the traditional are willing to take a chance on a new good employee.
Our goal each month is to offer you something that you find useful in your day of hard work and dedication. We continue to make the magazine more personal … a reflection of the great people that work so hard to bring us a good sandwich or a great dessert or … anything on your menu. FSM couldn’t do it without the team of contributing writers you read here each month. And I must say this year they went above and beyond my wildest expectation … helping me more than ever during a year of healing from my lung transplant. Thanks to them, their professionalism and their commitment to the mission of Foodservice Monthly, we never missed an issue and had the best year ever. We converted to printing on the last Wednesday of the month to give you the most current news … we don’t know of any other monthly publication that can do that kind of turnaround. This has given our advertisers a consistency they need and our readers the immediacy they appreciate.
We are a small team here … basically making it all happen with a dedication crew that includes Ho Pham, president of Silver Communications; our dedicated (and yes, persistent) sales manager Lisa Silber; and Leslie LeFranc, the art director for eInk who builds out the magazine each month in a creative, easy to read design.
Our goals for 2015 are simple … continue to get better, create more value for our advertisers by publishing a magazine that means something to our reader … indeed their customers and that is realized in greater sales and that means more pages to give you the best possible editorial content. We will continue the diversity of content both in story lines and the people we feature … always looking for that special story. When I tell people what I do, they invariably ask if I do reviews. No, no … the restaurant operator has enough people critiquing their every morsel, every moment they are open … FSM is here to provide good information to help them make their operation more successful and to keep them informed of what is going on in their special community of hospitality and foodservice.
Each day you make a good sandwich, and yes, we enjoy it.
Happy Holidays and the Best of New Years from all of us here at Foodservice Monthly.