Silver Plate Winners 2013: Jay Silverstein, Credit Suisse

Supporting those around him has propelled veteran B&I operator to the top.

“I think [the design] was innovative and cutting-edge at the time,” Silverstein says of Credit Suisse's facility, which he helped design in 1997. “It’s set up as several stations with a huge island in the middle with a salad bar. All the production was moved in front of the customer. We used expensive pots and china to serve food in because we really wanted the place to live up to its name. It’s not a cafeteria; it’s a staff restaurant.”

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We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

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Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

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FSD Resources