Lisa White

Lisa White is a writer, editor and marketing professional with more than 30 years of experience. She has worked for a number of corporations, business and consumer publications and associations in a variety of industries, including food/foodservice, retail, distribution, venues/entertainment, finance, health care and insurance. White's background includes serving as editor for four magazines and assisting in the startup of three publications. She has been an independent writer since 2001 and is based out of the Chicago area.

Ticketing Stars 2022: Jennifer Rodgers

When Jennifer Rodgers was a student at the University of Rhode Island studying for a degree in public relations, little did she realize her part-time job working in the campus box office would be the beginning of a stellar career in the industry.

“You don’t go to college to be a ticketing professional,” she said.

When a ticketing position opened at TD Garden, Rodgers got hired and hasn’t looked back. Since she joined the venue’s ticketing operations in 2005, Rodgers has held just about every b

ERP Software Streamlines Operations

Produce distributors and wholesalers are benefiting from enhanced ERP software features that are geared toward their businesses.

Originally printed in the December 2023 issue of

The produce wholesale and distribution industry has unique needs, and this remains true when it comes to software technology.

“Fresh produce and perishables is the fastest moving supply chain due to short life, high volume, low margin and long supply chains,” says Mick Heatherington, vice president, of sales, North Am

Menu Trends for 2023 and Beyond

The atypical foodservice climate, with record-high inflation, unprecedented labor challenges and lingering supply chain disruptions, continues to impact today’s menus.

“In terms of trends, it’s a strange market out there right now, as operators are still dealing with a lot of headwinds,” says Mike Kostyo, trendologist and associate director, publications, for Chicago-based Datassential.

According to Datassential’s July 2023 Table Stakes Tracker report, 66% of operators say rising food costs re

Energy Efficient Design

Restaurants use about five to seven times more energy per square foot than other commercial buildings, according to Energy Star. This is because equipment such as grills, refrigerators and ventilation hoods, in addition to pole lights and multiple HVAC systems, are constantly running. Surprisingly, as much as 80% of the $10 billion annual energy bill for the commercial food sector is attributed to inefficient food cooking, holding and storage, according to Engie Impact, a New York-based sustaina

2023 Top Achiever— Consultant: Juan Martinez, Ph.D., FCSI, Profitalit

Everyone has stories about how they entered the foodservice industry, but Juan Martinez considers his unique. It is also a history-making journey, as he was part of the team that pioneered the application of industrial engineering and ergonomics in foodservice more than 40 years ago.

Juan Martinez, Ph.D., FCSI Principal & Co-Founder, Profitality Labor Guru, MiamiAfter graduating from the Georgia Institute of Technology with a degree in Industrial Engineering in 1981, Martinez joined Southern Be

All The Details About Food Network's Ultimate Recipe Showdown

All The Details About Food Network's Ultimate Recipe Showdown We may receive a commission on purchases made from links. Television cooking competitions have become quite popular over the last several years. If you're like many people, you just love watching amateur chefs take on challenges where they're timed and given specific and seemingly impossible parameters for creating better eats than their competitors. If you aren't in that majority, you're missing out. The banter between contestants an

The Best Things From Target's Good & Gather Line

The Best Things From Target's Good & Gather Line We may receive a commission on purchases made from links. We all know Target is a treasure trove of items, from affordable home décor with an upscale appearance to useful kitchen gadgets you never knew you needed to trendy outfits and shoes you just can't live without. But did you know that Target's grocery aisle has food and beverages that are nutritious, satisfying, and less pricey than those found at high-end supermarkets? It was in September o

Laura Werlin: An American Cheese Authority

Author, presenter and self-proclaimed cheese “edu-tainer,” Laura Werlin has turned her passion into a career.

Laura Werlin contends she got into cheese “because it got into me”.

“It started at the age of three; a simple grilled cheese sandwich on Wonder Bread with American cheese was the first food I remember eating pretty much as soon as I got teeth,” Werlin recalls. “I loved it then and now (albeit with better bread and cheeses); it set the stage for my professional life.”

As is the case wi

Propelling Private Label

With inflation at an all-time high, there is no better time for delis to double down on private label products.

Providing a lower cost and comparable quality to branded items, consumers are discovering the benefits of private label alternatives.

According to Statista, a Tulsa, OK-based market research firm, in 2021, the retail market share of private label brands in the United States was 17.7%, down from 19.5% in the previous year. In that year, retail sales of consumer packaged goods sold und

The U.S. Cheese Ambassador

Currently president of Montpelier, VT-based Cow Creek Creative Ventures, Jeff Roberts has championed the U.S. cheese industry in America as well as overseas.

Although not a cheesemaker or seller, he was co-founder and principal consultant at the University of Vermont’s Vermont Institute for Artisan Cheese. His 2007 book “The Atlas of American Artisan Cheese” was the first comprehensive survey of small-scale cheese producers. His more recent book, “Salted and Cured: Savoring the Culture, Heritag

Get Granular: Specifying Acoustical Treatments

No restaurant patron wants to shout across the table to be heard. Nor do they want to dine in a dead quiet space. The main purpose of acoustical treatments in restaurants is to enhance the customer’s experience by providing a balanced auditory environment. Sound control is often overlooked in design and can be costly to rectify.

In restaurants, the goal is to control sounds within the space by using soundproofing and sound absorption materials. While the former stops sound from leaving one spac

Pouring on the Profits

Ramping up cold and frozen dispensed beverage promotions during the summer months can create a profit center for convenience stores.

In the past, summer fountain drink wars only took place in the convenience channel.

But with today’s quick-service restaurants (QSRs)trying to capture c-stores’ beverage business, this is no longer the case.

“As the convenience industry’s overall foodservice quality has improved, it has made QSRs more aware of c-stores as competition,” said Steven Montgomery, pr

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