Manufacturer Spotlight May 2007
Foodservice suppliers provide a look at products designed to make an operator’s job easier.
Getting to the good life
Expert solutions to the pesky problems that plague operators just like you.
Back in 1995, near the ski slopes of Mount Shasta, Bruce Dean and Bob Manley scraped up $30,000 to open a restaurant. Adding in some credit from landlord and vendors, they remodeled a defunct eatery into the Black Bear Diner, a family restaurant with an outdoorsy atmosphere. Recalls Dean, “It was the only thing we could afford.”