Members of the trade share their thoughts on this most unusual inflection point.
After working in several restaurants during high school as a cook and sous chef, Harris joined the Navy in 1979 as a cook, serving on two nuclear submarines in double enlistments. From there he went straight to work at Denny’s, where he steadfastly built a fulfilling and demanding 35-year career. “I’m in regional purchasing, managing all sourcing and distribution of fresh produce, as well as fresh bread, shell eggs, and some ancillary items such as ice cream, and I’m also travel administrator.
Whether it’s for Delivery, Take-out or Dining-in, produce at foodservice will play a new role.