We’re being hit from all sides these days – from skyrocketing gas prices to rising food costs. But sometimes these challenges are actually opportunities to do more with less. The most tenacious and creative leaders during times of crisis come out smarter  – and more financially sound – at the other end.

Rolling up your sleeves and putting on your thinking caps is exactly what our long-time safety contributor Lee Biars is encouraging everyone to do in his “In a Pinch” column. “Certainly no restaurant wants to compromise safety or food quality in the quest to reduce costs, so many are looking for creative ways to save a few bucks,” he writes. His cost-saving solutions include everything from online training to buying local.

If market conditions weren’t enough to light a fire under food industry leaders, attracting teen workers – who come with a whole new set of demands and quirks – certainly will. Recruiting these future leaders is a different ballgame than it was even 10 years ago. Guest columnist Ken Whiting offers insight into attracting and retaining this fast-paced, tech-savvy and highly motivated group. Rope them in, and you might have a future Dave Thomas at your drive-thru window – at the very least, you’ll have a happier, more loyal worker.

Changes come standard in our industry, and Food and Drink is no exception. Our next issue brings several changes, beginning with an exciting new look to the magazine, as well as new features that highlight best practices, innovative strategies and the latest products and trends. Also in the issue, we’ll be showcasing the The 11th Americas Food & Beverage Show – a major annual event promoting trade among U.S. firms and 33 countries.

-Erica Burke, This e-mail address is being protected from spam bots, you need JavaScript enabled to view it