Foodservice Equipment Reports Fortnightly
www.fermag.com

Welcome to FER Fortnightly Online Newsletter
January 25, 2005








Economic Report:
Sponsored by:
Atlas Metal Industries Inc.

Blue Chip I:
Economists Optimistic About 2005

Blue Chip II:
Consensus Takes First Gander At 2006, Sees Continued Growth

Blue Chip III:
Growth Slows in Europe, Will Moderate In Asia


Industry Report:
Sponsored by: Manitowoc Foodservice Group

McDonald’s Mourns Bell
FER To Sponsor New Dealer, Industry Service Awards
Ready, Set…Go To The NAFEM Show
One Big Arby’s Family? Stay Tuned…
Save the Date, Date, Date, Date. …
Clark National Expands Into South Florida
MAFSI Announces Award Winners, 2005 Officers



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In This Section:
Connecticut Operators Bristle At Proposed FOG Regs
Houston, We’ve Got Handhelds
Water World? Not Anymore, Report Says
Surfing For Food Safety, Part 1
Socal Gas Fuels Seminar Series


This issue's Economic ReportSponsor: Atlas Metal Industries Inc. |  Industry ReportSponsor: Manitowoc Foodservice Group


Regulatory Report Sponsored by APW Wyott Innovations

Connecticut Operators Bristle At Proposed FOG Regs
The Connecticut Water Protection Bureau is not winning any popularity contests with its controversial FOG (fats, oils, grease) disposal proposal.

The Chambers of Commerce for the Greater Mystic area and for Eastern Connecticut are the most recent regional groups to meet with local foodservice operators to discuss the plan’s implications and to voice their concerns to state legislators. The Small Business Administration in Washington, D.C., has also taken a stand against the regulation.

As reported last year in the Aug. 17 Fortnightly, the proposed general permit would require operators to install either in-ground tanks or indoor electrically operated grease recovery units to trap fats, oil and grease from wastewater. If passed, the regulation would become effective in January 2008 for all foodservice operations that are on municipal sewer lines.

One estimate puts the compliance cost-per-operator at anywhere from $10,000 to $30,000 to install and maintain the systems.

The Connecticut Restaurant Association supports the idea of reducing waste grease going into the water supply, but is working to modify the requirements.

"The legislators we’ve talked to support us," says CRA Operations V.P. Jim Farrell, "We think we’ve got a good chance of stopping the enactment of the permit as it is currently written."

To read the draft’s full text, point your browser at http://www.dep.state.ct.us/wtr/generalpermits/dftfogpmt.pdf.


 

Section sponsored by APW Wyott Innovations

Houston, We’ve Got Handhelds
Houston’s Health Department is in the process of rolling out new handheld computers to its health inspection force.

The city’s 32 restaurant inspectors should be using the new handheld units by March. Currently, inspectors file reports on paper.

The software and hardware package costs about $185,000, according to Kathy Barton, chief of public affairs for the Health and Human Services Department.

"The new inspection management system will create better efficiency for inspectors [by giving them] electronic access to past inspections, a mapping/locator system, scheduling and more," Barton said.

As an added benefit, the new setup gives the Health Department the option, down the road, of posting inspection reports at an online Web site.

Houston is home to about 12,000 foodservice establishments.



Section sponsored by APW Wyott Innovations

Water World? Not Anymore, Report Says
We’ve said it before, and we’ll say it again: Water conservation makes good business sense. Just look at the water issues poised to grow into a flood of problems around the country: growing competition for fresh water, the threat of water contamination, and rising water-related costs, to name, uh, three.

A recent report by the Pacific Institute, a nonpartisan research institute in Oakland, Calif., backs us up.

The report, called "Freshwater Resources: Managing The Risks Facing The Private Sector," spotlights trends that will impact businesses in almost every sector, and it spells out steps that companies can take to meet these challenges head on.

Big-picture planning for restaurants AND manufacturers includes:

• Measure current water use and wastewater discharges to set baseline data for risk-assessment and progress measurement. Once done, measure and report how performance changes over time.

• Work with your supply chain to reduce water use.

• Establish a water policy, with quantifiable targets for water-use efficiency, conservation and minimizing water impacts.

• Use best-available technology, including reclaiming and reusing process water; using water-efficient equipment; replacing water cooling towers with air cooling and more.

• Factor in water risks and scarcity when making strategic business decisions, from business locations to new product development.

Download the full report here: www.pacinst.org/reports/business_risks_of_water



Section sponsored by APW Wyott Innovations

Surfing For Food Safety, Part 1
Your intrepid Fortnightly reporters come across a number of state and local food safety training Web sites in their never-ending quest for news. Below is a brief roundup of what’s out there on the ‘Net, in addition to the national food safety sites.

North Carolina’s Cooperative Extension Service has put together a food safety site at www.foodsafetysite.com/foodservice that targets educators who work with foodservice workers in the state. This site provides activities for training programs, practice tests, fact sheets, and links to other sites.

Seattle and King County, Wash., offer a wealth of hands-on Web-based materials. Highlights include a study guide on food safety basics for line workers, available online in seven languages (Chinese, English, Korean, Russian, Spanish, Tagalog and Vietnamese); a food safety streaming video course; and a detailed section on the restaurant inspection system, to name a few. Go to www.metrokc.gov/health/foodsfty.

And in the nation’s breadbasket, meanwhile, the Kansas Department of Health and Environment runs a Focus on Food Safety site, www.kdhe.state.ks.us/fofs. The site features a PDF booklet showing every aspect of food safety that food inspectors need restaurateurs to know, plus an interactive version covering much of the same material.

If you happen to know of a state or local food safety site worth sharing, email the details to Janice Cha at jcha@fermag.com.



Section sponsored by APW Wyott Innovations

SoCal Gas Fuels Seminar Series
Here’s a calendar update for all you SoCal foodservice operators: Your friendly neighborhood gas utility, a.k.a. Southern California Gas, has announced its 2005 series of foodservice seminars.

The first six months covers topics such as "Preventative Equipment Maintenance," Feb. 17; "Commercial Kitchen Ventilation: Optimizing Appliance Positions," March 9; "Energy Tips: A Baker’s Dozen," April 14; and "Food Regulations 101, Part 2," May 2.

Socal Gas offers three to four events per month at its Downey, Calif., training facilities. Log on to http://www.socalgas.com/business/foodservice to check out the full year’s schedule and for online registration.




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