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2006

JANUARY 2006

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.


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.


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?


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.


Tools Of The Trade
More of what turned us on at The NAFEM Show in September.


FEBRUARY 2006


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.


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


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.


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.


FCSI Showcase Honors Technology Advances
Consultants identify 10 creative equipment solutions and bring them together in the first-ever FCSI Educational Foundation Innovation Showcase.


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

Morongo's Ace Kitchen
Stellar foodservice in a sophisticated setting helps SoCal's Morongo Casino "out-Las Vegas" Las Vegas.


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.


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.


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.



MAY 2006


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.


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.


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.


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.


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.


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.

 


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