Issue link: https://www.e-digitaleditions.com/i/339857
July/August 2014 3 www.feda.com 12 Understanding the 5 Negotiation Styles When to Use Them, How to Defend Against Them & Finding Your Preferred Strategy 14 "Where Have all the Wise Ones Gone?" Foster Frable ponders the growing concern over succession in our industry. 20 Strategies to Boost Your Bottom Line Highlights from the 2014 Convention 24 Don't Overlook the Fair Credit Reporting Act Steps to Protect Your Business When Hiring 36 Foodservice Observations and Trends From Chef Brad Barnes 37 Quotables One Great Reason to Praise Your Employees 21 Happiness and the Bottom Line Making the connection between the two will help your team be more successful, says best-selling author Shawn Achor. C O V E R S T O R Y July/August 2014 10 Gauges & Grades When they first come off the line, it's tough to tell the difference between a stainless steel sink made with 304 and one made with 430. But any good DSR is aware of the trade-offs. That's where knowing the basics come in handy, says Advance Tabco's Al Alderman and Avtec's Eric Von Kaenel. Together, the two have 66 years of industry experience and plenty of great advice on maneuvering through the options. F E A T U R E S D E P A R T M E N T S Lasting Impressions "Every interaction between an employee and a customer is either a moment of truth, a moment of magic, or a moment of misery. Customers tell an average of 20 people about moments of misery; but they only tell 10 people about moments of magic. To break even, you have to create twice as many moments of magic." Dr. Tony Alessandra 4 President's Message "If Not Now, When?" 6 Industry Insights "How Important are our Firms to the Manufacturers we Repre- sent?" Jack Lewis, President Mission Restaurant Supply 8 Association Highlights "Speaking the Same Language and Other Administration Goals" 34 Tech Talk "Social Media, What's it all About?" Part III in the Growing Your Business Online Series