With a challenging economy, what are your feelings about bidding on schools and universities’ business for the upcoming ’08-’09 year? Is there any way to get around the limited profit potential when working with bids for schools in helping them create a “4th Meal?”

What steps are you taking to actively recruit the “next generation” ( ages 20 to 25) of sales and management into your business? Is our industry doing a good job of recruiting? Do the culinary schools produce enough candidates? 

With $5.00 plus a gallon for diesel, what is your approach to increased transportation cost? Do you “Eat-It”, “Share It”, or just pray harder?

How should manufactures of food service products take steps to protect local distribution channels from Internet sales?

When you go to buy food, equipment, or supplies are you buying or shopping online? Or are you remaining loyal to local vendors? How competitive price-wise does the local vendor need to be to keep your business?