SFM Critical Issues Conference attendees look at "rebuilding, restocking and redesigning" for success.
(top) Aramark Chef Andy Bain offers SFM attendees a cooking demo; (at l.) Sally Minier (l.) with Tracy Kelly of Sodexo; (above) Kent Bain of Wood Bain Associates LLC (l.) and Jay Silverstein of Credit Suisse It was the day before Tax Day when approximately 160 members of the Society for Foodservice Management (SFM) convened at New York University's Kimmel Center in Manhattan for the eighth annual Critical Issues Conference. Although the state of their own personal finances was top ...
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