From The Editor: The ‘S’ Factor


As anyone associated with the foodservice industry knows, the keys to achieving success are securing a top-notch location, providing stellar service and offering great food. But, as much as those tenets are tantamount to bottom-line success, one factor that doesn’t get as much attention as it deserves is the supply network.

After all, what would a restaurant be without great suppliers to provide products and expertise when necessary? Operators may be motivated by rock-bottom prices from suppliers — whether they’re farmers, producers or manufacturers — just as consumers are always looking to save a few pennies. That said, perhaps what’s most important in the operator/supplier relationship is product quality and consistency, timely delivery and an innate understanding of the business itself, with a focus on what operators truly need to ensure their restaurant thrives.

As consumers become more sophisticated and knowledgeable, we can expect they will continue to demand more from restaurant operators. That means today’s operators need to pay attention to where products are sourced, how they’re produced and whether they are, in fact, sustainable and safe.

Understandably, it’s a tough operating environment as both operators and suppliers are under intense scrutiny since the safety of our food is in their hands. One has only to look at the recent meat recalls out west to see the turmoil caused by unsafe products. Is it any wonder we’re living in a period of great consumer activism, where the power of the people fuels food and/or ingredient-specific regulations with greater regularity than ever before?

And we can expect that as today’s customers continue to become more health-conscious and more concerned with what they consume, suppliers will increasingly be pressured to formulate more healthy and sustainably produced products. In fact, speak to any operator and they’ll admit that they turn to suppliers for product innovation.

With that in mind, this month’s issue focuses on the supply network. For the third consecutive year, we’re happy to bring you The Big Black Book, the Ultimate Buyer’s Guide. In the past, we produced this issue as a standalone digest-size publication, featuring both foodservice and hotel suppliers. This year, we’ve reverted back to our roots, producing The Big Black Book in a magazine format, solely for the foodservice industry. And, in addition to listings of key industry suppliers, and a detailed resources section, this month’s features also shine the spotlight on back-of-the-house issues — from Carol Neshevich’s primer on how to purchase food, to Denise Deveau’s examination of how to work with equipment manufacturers, to Liz Campbell’s tips on how to stock a bar.

We hope the issue helps you with your sourcing needs. Ultimately, when you analyze what makes any restaurant successful, you’ll learn it’s all about collaboration. And, without a healthy relationship between operator and supplier, can there really be any success at all?

January 2013 Foodservice and Hospitality Features:

How To Build Relationships With Food Suppliers

Pingue’s Passion For Prosciutto Boost Its Business

How To Stock Your Bar

NAFEM 2013 Preview

Examining The Equipment Dealer Divide

Non-traditonal Foodservice Steps Up Its Game

In The Kitchen With Michael Caballo Of Edulis

Previous articleJan. 2013 Digital Issue
Next articleToronto City Council Set to Appeal Shark-Fin Ruling
Rosanna Caira
Rosanna Caira is the editor and publisher of Kostuch Media’s Foodservice and Hospitality, and Hotelier magazines. In her capacity as editor of Canada’s two leading hospitality publications, Rosanna directs the editorial and graphic content of both publications, and is responsible for the editorial vision of the magazines, its five websites as well as the varied tertiary products including e-newsletters, supplements and special projects. In addition to her editorial duties, Rosanna also serves as publisher of the company, directing the strategic development of the Sales and Marketing, Production and Circulation departments. Rosanna is the face of the magazines, representing the publications at industry functions and speaking engagements. She serves on various committees and Boards, including the Board of Directors of the Canadian Hospitality Foundation. She is a recipient of the Ontario Hostelry’s Gold Award in the media category. In 2006, Rosanna was voted one of the 32 most successful women of Italian heritage in Canada. Rosanna is a graduate of Toronto’s York University, where she obtained a BA degree in English literature.

This site uses Akismet to reduce spam. Learn how your comment data is processed.