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JANUARY 2006
SHOW REPORT
Milan Puts On A Show
What's hot? Italy's
biennial equipment show rolls out
the latest innovations for full
service, catering, institutions and
more.
SPECIAL REPORT
Perspectives 2006
With a year of
hurricanes, energy shortages and
soaring construction costs behind
us, six equipment spec/buyers talk
about their hopes and challenges for
2006.
SPECIAL REPORT
Foodservice Operators Should Eke Out
Another Year Of Real Growth
Forecasts are thumbs-up. But numbers
are getting a little soft for some
operators. And what if costs
continue to rise?
SPECIAL REPORT
E&S Industry Should Manager Healthy
Growth Again
Although high
material costs continue to drive
price increases, we forecast ongoing
expansion of the E&S market as
operators continue to build and
replace.
SPECIAL REPORT
Tools Of The Trade
More
of what turned us on at The NAFEM
Show in September.
FEBRUARY 2006
SPECIAL REPORT
On The Warm
Front
Pre-heat, warming,
drawer slides...there's a lot to consider when buying drawer warmers. We'll
walk you through the spec steps, and take a look at the key features of
seven leading two-drawer, non-humidified warmers.
TECH REPORT
Light Up Your Energy
Savings
With
today's efficient compact fluorescent lighting, you can multiply the energy
savings both front- and back-of-house across all your stores.
MARCH 2006
SPECIAL
REPORT
The 'Gotta Have' Wish List
So you want
more, and you want better, do you? When it comes to easier operation,
simpler maintenance, and better energy- and water efficiency, you’ve got
more equipment choices than you realized. In these pages, we bring you the
most innovative foodservice equipment introduced last year, with full spec
details and ways to contact suppliers.
SPECIAL
REPORT
NRA Touts the Latest in Innovation
Manufacturers
heed the call for smaller, faster, more efficient equipment in the first
annual National Restaurant Association Kitchen Innovations Awards, and 19
products get the nod.
SPECIAL REPORT
FCSI Showcase Honors Technology Advances
Consultants
identify 10 creative equipment solutions and bring them together in the
first-ever FCSI Educational Foundation Innovation Showcase.
SPECIAL REPORT
Editor's Picks: A Second Look
Take another
look at equipment introduced last year to tackle your cooking, steaming and
washing tasks. Think efficiency and ease of use.
APRIL 2006
UNIT DESIGN
Morongo's Ace Kitchen
Stellar foodservice in a sophisticated setting helps SoCal's
Morongo Casino "out-Las Vegas" Las Vegas.
SPECIAL
REPORT
Reaching Beyond Energy Star
Energy Star ratings helped bring the reach-in market to a higher energy efficiency level than ever before. But there's more suppliers can do
-- and are doing -- to improve reach-in efficiency even more.
SPECIAL
REPORT
Reach-In Refrigerator Gallery
Throughout the month of February, we put out several calls to reach-in refrigerator suppliers, asking them to submit materials
on their newest and/or most updated models.
SHOW REPORT
NRA 2006: Make The Most Of It
Some advance planning -- using NRA's new technology to customize your booth visits -- and time spent at your association's spring
meeting could set you up for your best NRA ever.
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MAY 2006
SPECIAL
REPORT
IP's High-Speed Revival
After Hurricane Katrina, Biloxi's IP Casino underwent a phoenix-like reemergence in only 100 days.
Behind the renovation: the 24/7 work of dedicated design,
supplier and construction teams.
SPECIAL
REPORT
Keeping Up With Juice Options
Need to update
or add a juice program? Turn here for details on the latest juice dispensing
equipment and functionality you should know about.
SPECIAL REPORT
Hood Efficiency Matters
For too long the standard response to ventilation hood problems has been to crank up the exhaust. Here's how to really fix your exhaust problems,
thanks to exciting new ASHRAE-funded research.
SPECIAL REPORT
Juice Dispenser Gallery
Throughout the month of March, we put out several calls to juice dispenser suppliers, asking them to submit
materials on their newest and/or most updated models.
SHOW REPORT
Countdown to NRA 2006
Plan ahead for
your visit to the NRA Show this month -- using this guide to educational
sessions and NRA Show Connect -- and you'll be able to hit the show floor
running.
SPECIAL REPORT
Tracking the Cutting Edge
Our new column on unique and advanced equipment brings you new technology for cooling
buffets and cleaning up frying oil.
JUNE 2006
SHORT REPORT
Future Focus
Cominates Operator Minds
While
you're focused on remodeling, food safety, utility
costs and training, your customers want more
Internet access and curbside service.
SPECIAL REPORT
Undercounter Washers Take The Test
When four undercounters fall under the watchful gaze
of FSTC engineers, an impressive story emerges: The
newest models are more efficient, and some are
better than others.
SPECIAL REPORT
Undercounter Gallery
In the market for an undercounter? Here's a
side-by-side look at models that have been
introduced or significantly updated in the last 24
months.
SHORT REPORT
Simplify Your
Way To Success
Good things--profitable things--happen when
you simplify labor-intensive areas with better
design and more advanced equipment.
SHOW
REPORT
Noncomms Key
Into Equipment
Good news for noncommercial equipment specifiers:
Your associations are offering more equipment and
technology seminars than usual this summer.
JULY 2006
SHORT REPORT
Update: ADA
Construction Law
Attorney Teresa Jakubowski reviews the latest on
implementation of the Americans With Disabilities
Act.
SPECIAL REPORT
Rotisserie
Revolution
Looking to add rotisserie products to your men? No
matter the size of your operations there's a
rotisserie out there for you. Read up on the current
styles available.
SPECIAL REPORT
Rotisserie Gallery
Turn here for a look at 13 of the latest rotisserie
models, in several styles and capacities
UNIT DESIGN
Damon's
Goes To College
As the first full-service chain to open in a
university setting, Damon's Grill finds that campus
foodservice calls for extra flexibility in design
and operations.
SHOW REPORT
NRA Show 2006:
The Next Level
Buyers and specifiers came looking for innovative
equipment technologies, and suppliers delivered with
dozens of smart and energy-efficient products.
TOOLS OF
THE TRADE
Check out the Kitchen Innovations honorees that were
gathered at the NRA Show.
AUGUST 2006
UNIT DESIGN
Maid In America
Maid-Rite’s extensive concept makeover converts an 80-year-old regional
chain into a fresh new brand with national expansion plans.
Equipping Maid-Rite
Check out key equipment items, including the crucial braising pan, that
helped Maid-Rite make itself new again.
UNIT DESIGN
Driving Ambition
A soupled-up proto helps Quaker Steak & Lube rev its engine for expansion
and “wing” its way into new markets.
Equipping Quaker State
Killer wings call for a killer fry battery. Then there are the menu-crucial
griddles, and the cook-and-hold. Some core items drive an 800-hp kitchen.
UNIT DESIGN
Tijuana Time
Tijuana Flats, a 44-unit up-and-comer in the Tex-Mex segment, sports a new
prototype that doubles meal output with a minimal increase in equipment
costs.
Equipping Tijuana Flats
What would a Tex-Mex concept be without a goodly portion of fryers, a burly
steamer for big retherming and a very serious cheesemelter? Take a look at
the pivotal kitchen pieces here.
UNIT DESIGN
Kitchen Simple
’Za-Bistro! runs a full menu and wine bar, powered only by four key pieces
of production equipment. FER investigates to see how it’s
done.
Equipping 'Za Bistro!
Can you build a truly sophisticated concept around just a stone hearth oven,
a range, a boilerless steamer and a blast chiller? You certainly can.
SEPTEMBER 2006
TRACKING
THE CUTTING EDGE
Four new advanced products hit the market, and we
have the details
MEETINGS
Attendees of the FCSI Worldwide Conference in
Edinburgh, Scotland, get an eye-opening review of
what's ahead for the world economic order and how
foodservice needs to adapt.
OCTOBER 2006
SHORT REPORT
Water Saving 101
Still looking for areas to cut costs? Newer
equipment and better practices can save you
thousands in water fees.
SPECIAL REPORT
Ninth Annual
Supplies Awards
Eighteen products from a field of 87 take home
awards in this year's annual Smallwares & Tabletop
Competition.
SPECIAL REPORT
Smallwares Support The Kitchen
Looking for resilience, innovation and just plain
smarts? These nine smallwares have them in spades.
SPECIAL
REPORT
Tabletop Takes
On New Twist
From the buffet line to the dinner table, nine
products serve up the perfect mix of design and
durability.
SHOW REPORT
A New York Show
Primer
The Int'l. Hotel/Motel & Restaurant Show beckons
with 40 seminars, 1,400 exhibitors and some slick
new features.
TRACKING
THE CUTTING EDGE
Ever on the lookout for the newest technologies, we
bring you an automatic spaghetti cooker, a versatile
combi-oven accessory and a really smart ice machine.
NOVEMBER 2006
SHORT REPORT
The Best
Offense
If your defensive strategy for dealing with
illness-causing pathogens includes detecting and
reducing them onsite, turn here for some new
products that can help.
SPECIAL REPORT
Brewing For
The Masses
Once you understand how the brewing process works,
you'll understand why you just can't beat 1.5 gal.
satellite systems for making lots of coffee in a
short time.
SPECIAL REPORT
Satellite
Brewer Gallery
Turn here for a look at six of the latest satellite
brewers
UNIT DESIGN
How Sizzler
Got Its Groove Back
Sizzler's really cooking now, thanks to a new
prototype that puts the spotlight on the salad bar
and the open kitchen.
Sizzler
Product Gallery
DECEMBER 2006
SHOW REPORT
Trying to decide which international shows to attend
next year? Our global show guide can help. Turn here
for a review of nine top events slated for 2007, and
the contact info you need to register.
TRACKING
THE CUTTING EDGE
In this month's gallery of new and innovative
products now coming to market, we spotlight
equipment with development roots in Europe.
