Dear Readers:

While retail deli and foodservice prices have basically held steady over the past 12 months, the skyrocketing cost of corn (+68%), wheat (+64%) and fuel are putting a chokehold onprofit margins. What’s an owner/manager to do?

As in most times of challenge, the answer today is INNOVATION. What products and services will help you do more, with less? What marketing and presentation techniques will add perceived value? What equipment will make your team more productive and efficient? And don’t forget to answer the question of “sustainability” while you are pondering those questions.

If new ideas are what it’s all about, this issue of Modern Deli promises to stimulate your creativity. Stories within cover topics from global trends to growing niche markets; portion control to energy efficiency; basic sandwiches to ethnic delights.

And don’t miss our feature story on the “Green Deli.” Respect for the environment is a growing interest of your customers and wise operators are profiting by addressing their concerns. As always, we will appreciate your feedback.

Guenther Weber
Founder and CEO Weber Machinenbau, GmbH

Scott Scriven
President and CEO
Weber North America

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