I am amazed at how quickly this year has flown by. It seems that each year moves a little faster than the one before—although I was done with my Christmas shopping a full week before the holiday.
It has been a hectic year, one in which a lot of operators, foodservice associations and foodservice publications have suffered. But we also have seen that operators have continued to be innovative and creative in dealing with the economic downturn, and I believe the worst is behind us.
As always, we keep looking forward, trying to find innovative operators and coming up with new ways to disseminate their stories to you. We will continue evolving, particularly with our Web site, to try to keep you informed in many ways.
Two new, fun additions to the magazine will be found in the People section. Look for Confessions and Beginnings starting with the January issue. We also will launch Ingredients in our Culinary section, to complement Menu Strategies. Ingredients replaces World Flavors, and we believe it will allow us to provide even more valuable menu information. But rest assured that we will have several opportunities in 2010 to address cuisines from around the world.
Before we tie a bow around 2009, I wanted to take this opportunity to acknowledge the work that my staff have done this year. Editors Lindsey Ramsey and Becky Schilling have done a tremendous job in bringing your stories to life, both in the magazine and on the Web site, and they have been rewarded. Lindsey is now our managing editor and Becky has been promoted to associate editor.
Their writing, as well as that of our freelancers, Bonnie Brewer Cavanaugh, Susan Holaday, Willie Kiernan and Howard Reill, has been given a superb treatment in the magazine by our art directors, Susan Froberg and Roseanna Bulian. Without their skill we simply could not put out the high-quality product that is delivered to your office each month.
On behalf of all of the staff here at FoodService Director and Ideal Media, I’d like to wish all of you Happy Holidays. Our offices will be closed from Dec. 24 to Jan. 4. We’ll see you all in the New Year.