What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch.
Eleven years ago, Matthew Corrin could be found ducking into GNC stores to order smoothies on a regular basis.
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
Like so many, my first real job was a grill operator for a fast-food chain when I was in high school. I still love this people-oriented, service-based industry today.