Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
February 2, 2010








Economic Report:
Sponsored by:
Henny Penny
NRA Forecasts Flat Real Growth For 2010
Technomic Cuts Operator-Sales Forecast To 3% Real Decline
Consumer Confidence Up In January, McDonald's U.S. Comp Sales Positive In December
Freshened FER E&S Forecast Available After MUFES

Industry Report:
Sponsored by:
Server Products
Obituary: Taco Bell Founder Glen Bell
Ricchio Retires, Ibrahim To Head Star
Wingstop Spreads Its Wings
Red Robin Plans 15-Plus Company Units
Japan To Sprout Hundreds Of Sbarros
Captain D's Looks For New Owners
CFESA Sets Dates For 2010 EGS Training Course



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In This Section:
Schools Can Get Kitchen-Equipment Grants From USDA
California, Vermont Get The Lead Out
ASHRAE Updates HVAC Principles
NRA Names New Lobbying Chief
Food-Safety Conference Nears

This issue's Economic ReportSponsor: Henny Penny 
Industry Report Sponsor: Server Products 
Regulatory Report Manitowoc Foodservice

Schools Can Get Kitchen-Equipment Grants From USDA
In an effort to boost nutrition, food safety and energy efficiency, the U.S. Department of Agriculture is providing $25 million in grants to help schools participating in the National School Lunch and Breakfast Program replace outdated foodservice equipment. School districts that did not receive funds through the federal stimulus program—the American Recovery and Reinvestment Act—last year are eligible. Approximately $100 million for foodservice equipment in schools was awarded as part of the stimulus program last year.

The grants will be awarded by the USDA's Food and Nutrition Service, with priority given to schools with 50% or more of their students eligible for free or reduced-price meals. Equipment requests may include new equipment, equipment renovations, or replacement equipment.

Certain foodservice equipment tops the list as most likely to help a school district win funding in the competitive application process. School administrators must incorporate one or more of the following four focus areas: equipment that helps improve the nutritional quality of meals, such as an alternative to a deep fryer; equipment that improves the safety of food served, such as cold/hot holding cabinets, dishwashing equipment, refrigeration, milk coolers, freezers, or blast chillers; equipment that improves an operation's overall energy efficiency, such as an energy-efficient walk-in unit replacing a less efficient one; and equipment that supports expanded participation in a school-meal program.

The NSLB Programs serve more than 31 million American schoolchildren in more than 101,000 public and nonprofit private schools and residential child-care institutions nationwide. A breakdown of the grant money available by state is available at www.USDA.gov.

 

Section sponsored by Manitowoc Foodservice

California, Vermont Get The Lead Out
Stricter low-lead requirements for new faucets, hoses, sinks and plumbing fixtures conveying water for human consumption are now in place in California and Vermont. The new definition of lead-free applies to the wetted surfaces of products, components and materials that convey or dispense water for drinking or cooking. Fixtures for dishwashers or closed-loop water-heaters for warewashing are not included in the new regulations.

California Assembly Bill 1953, now a state law, updates the state's Health & Safety Code to require no more than 0.2% lead by weight in solder and flux used in the installation or repair of any public water system or any residential or nonresidential facility that provides water for human consumption. AB 1953 also requires no more than a weighted average of 0.25% lead by weight when used with respect to the wetted surfaces of pipes and pipe fittings, plumbing fittings and fixtures. Vermont has adopted the same standards.

In response, Underwriters Laboratories has unveiled a new certification program to help manufacturers verify compliance with the required levels that became effective Jan. 1 in those states. Materials will be tested to demonstrate compliance and allow manufacturers to obtain the proper product-safety certification, if they are required to demonstrate compliance with the code, but are not covered by or specifically included in Annex G of ANSI/NSF 61. In addition to the new program, UL will continue to provide certification to Annex G of ANSI/NSF 61. More information on testing and analytical services for the water industry is at www.ul.com/water.


Section sponsored by Manitowoc Foodservice

ASHRAE Updates HVAC Principles
State and local air-handling regulations have changed rapidly in recent years. The American Society of Heating, Refrigerating and Air-Conditioning Engineers has responded with a new textbook that doubles as a reference manual for engineers to enhance their knowledge of heating, ventilation and air-conditioning design and theory.

"Principles of Heating, Ventilation and Air Conditioning" builds on last year's ASHRAE handbook, which details current ASHRAE procedures and defines building HVAC systems through design and operation. The new edition includes new values of heating and dehumidifying design conditions; improved values of thermal conductivity and resistance; and significant revisions to the chapters covering system design and equipment which reflect recent changes and concepts in HVAC practices. The book is available through ASHRAE at 800/527-4723 or at www.ashrae.org. The Web site also has a summary document of an indoor air-quality guide with 40 strategies for achieving critical indoor air-quality objectives related to moisture management and ventilation. ASHRAE collaborated with a number of groups on the project, including the Environmental Protection Agency and the U.S. Green Building Council.


Section sponsored by Manitowoc Foodservice

NRA Names New Lobbying Chief
When there's an issue to be wrangled, fought or championed by the National Restaurant Association, look for Scott DeFife to be at the forefront. DeFife has been named executive v.p., policy and government affairs, spearheading the association's federal and state legislative and lobbying efforts. DeFife formerly led government affairs at the Securities Industry and Financial Markets Association; Capitol Hill newspaper The Hill cited him as one of the "best lobbyists in the business for America's business trade associations."

DeFife assumes a key leadership role overseeing government affairs, public policy and advocacy communications for the 90-year-old association. The NRA represents more than 35,000 members and their 380,000 restaurants worldwide.


Section sponsored by Manitowoc Foodservice

Food-Safety Conference Nears
Regulatory concerns across the foodservice spectrum come down to one thing: safety. The Food Safety Education Conference, March 23-26 in Atlanta, will zero in on foodborne illnesses to provide professionals with the tools needed to educate and empower consumers about safer food-handling behaviors. Among the workshops at the conference, hosted by the U.S. Department of Agriculture/Food Safety and Inspection Service and NSF Int'l., are two examining the role of social media—such as Twitter and Facebook—to communicate food safety in a crisis situation. Hazard Analysis and Critical Control Point Manager Certification courses and an exam also are offered. Info is available at www.fsis.usda.gov/Atlanta2010.



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