Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
January 6, 2009

Economic Report:
Sponsored by:
NRA Forecasts 1% Real Sales Decline In 2009
NRA Index Hits Another Record Low
Consumer Confidence, Expectations Remain Very Low
FER Still Forecasts 3.8% Real Decline For E&S

Industry Report:
Sponsored by:
The NAFEM Show '09
Krispy Kreme Unveils Smaller Prototype
Culver's New Proto Cuts Construction Costs
New Tool Helps Budget Landscape Water Needs
Toronto Preps For CRFA Show

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In This Section:
Bay Area Charbroilers Can Register Online
Grease, The Sequel, Plays Out In Milwaukie
Charlotte, Ogden Limit Vendor Trucks, Carts
San Jose Sets Stronger Green-Building Standards

This issue's Economic ReportSponsor: Food&HotelVietnam2009  
Industry Report Sponsor: The NAFEM Show '09 
Regulatory Report Manitowoc Foodservice

Bay Area Charbroilers Can Register Online
Another year, another batch of new regs—including the new Bay Area Air Quality Management District charbroiler rules, which kicked in Jan. 1. As reported in FER Fortnightly last year, under the new rules, if you have a chain-driven charbroiler in the San Francisco area and purchase 500 lbs. or more of beef per week, you need to put a catalytic oxodizer on it to eliminate grease and vapors, and you need to register your equipment. If you haven't already handled it, you need to.

You're exempt if you broil less than 400 lbs. a week as long as you keep purchase invoices or other records that show you're following the rules.

The BAAQMD has made it easier to register your charbroiler by letting you fill out the necessary forms online. For more information on the regulation or to register your equipment, go to or call 415/749-4990.


Section sponsored by Manitowoc Foodservice

Grease, The Sequel, Plays Out In Milwaukie
Speaking of grease, Milwaukie, Ore., city council members had no idea they were opening a can of worms when they decided to consider four coffee shops in town for exemptions to a FOG ordinance the city passed a few months ago.

The Portland suburb enacted the new grease-trap requirement to keep fats, oil and grease out of the town sewer system. Some local coffee-shop owners protested that they didn't prepare food, so don't discharge FOG into the sewer. On those grounds, they argued, they should be exempt from having to install the costly traps. The city passed the ordinance, but allowed exemptions, thinking that only the four coffee shops would bother to apply.

More than 20 operators, though, have filed applications for the exemption. So far, the city has granted eight exemptions, denied 11, and two more denied applications are under appeal. Surprisingly, applications from three of four of the coffee shops were denied.

Some operators in town now say the problem is that the ordinance doesn't specify a numerical value on how much grease is acceptable, so the decision to grant or deny exemptions is subjective. Stay tuned for the next episode, "Grease 3."

Section sponsored by Manitowoc Foodservice

Charlotte, Ogden Limit Vendor Trucks, Carts
If you're a truck-based food vendor in Charlotte, N.C., or a cart operator in Ogden, Utah, you might soon be finding it a little harder to do business. The Charlotte city council passed an ordinance recently that seems to suggest hot dogs are more all-American than tacos. In response to noise complaints in some neighborhoods, the council imposed limits on the hours taco trucks can operate in the city.

The new ordinance, which FER Fortnightly reported in June while it was first being considered, forces taco vendors to close their businesses by 9 p.m. And while vendors can get a three-month license now instead of reapplying every five days, they can't set up shop within 400 ft. of a residential neighborhood or each other.

At that distance, one wouldn't think noise would be a problem, but the council unanimously agreed otherwise.

A question that has some vendors scratching their heads is why the city allows hot dog vendors in the uptown area of the city to remain open all night.

Meanwhile, more than halfway across the country, the Weber-Morgan Health Department tightened rules for vending carts in the Ogden area. Vendors now have to own, co-own or lease a restaurant to operate carts. The department's food-program manager, Michelle Cooke, said the new rule makes it easier for inspectors to track down vendors and help ensure safer food.

Section sponsored by Manitowoc Foodservice

San Jose Sets Stronger Green-Building Standards
The city of San Jose, Calif., isn't waiting for updates to the International Energy Conservation Code to improve building-efficiency standards. The city council approved its own new standards in October to reduce energy and water use in new commercial, industrial and residential building projects.

Under the updated policy, builders must use Leadership in Energy and Environmental Design or GreenPoint standards (developed by a Bay Area coalition) as guidelines for new projects. Projects that meet certain size limits must meet more stringent requirements. Commercial projects of 25,000 sq. ft. have to meet LEED Silver standards. In 2012, the requirement will apply to buildings of 10,000 sq. ft.

For more information on the new standards, go to

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