I was asked to participate in a Q&A article called "Secrets Of Success", an ongoing series of interviews with chefs, restaurateurs and foodservice operators, Secrets of Success looks at the paths taken to professional recognition and acclaim.
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A little About Food Service East
Celebrating 84 years of providing news and information to the Northeast foodservice industry...
Foodservice East, the business publication for the Northeast foodservice industry, began life in 1926 as Hotel & Restaurant News in Boston, MA under the ownership of George Clark.
Through the years, the paper, which, under Harold R. Dolby, became Lodging & Foodservice News, was a leading source of news and information for New England foodservice operators.
In 1960, fresh from a stint in the US Army following graduation from Bowdoin College, Richard E. Dolby, Harold’s son, joined the business and later transformed the publication into what today is Foodservice East, now a quality tabloid paper on glossy stock, dedicated to editorial excellence.
Richard, who died suddenly at age 69 in July, 2006 was an advocate of professionalism and innovation in business press publishing, Richard’s spirit lives on both in the print publication, and on the web site which seeks to bring useful information to the region’s operators, commercial and non-commercial, in a new venue.
Susan Holaday, editor and publisher, joined the publication in 1972 and has been reporting on the foodservice industry for more than 40 years. She also freelances for Nation’s Restaurant News and FoodService Director.
Her goal is to bring to the Food Service East web the spirit of excellence, journalistic integrity and innovation that characterizes the paper and to fulfill her mentor and companion’s vision of changing with the times to continually offer value.