Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
February 13, 2007








Economic Report:
Sponsored by:
HOFEX 2007
Strong 4Q E&S Sales Hint At Possible Slower 1Q, MAFSI Finds
Jump In Traffic, Same-Store Sales, Drives NRA Index Higher
Forecast For Energy Prices Revised Downward

Industry Report:
Sponsored by:
Server Products
NRA, NRAEF To Honor Five For Industry Education
Enodis Opens New Facilities In China
ASHRAE Offers Guide To Green Building Design, Operation
Taco John's Wins Food Safety Award
Private Sector Tops EPA's Green Power List



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In This Section:
How Many Californians Does It Take To Change A Lightbulb?
Worcester Sees Through FOG, For Now
Hamilton, Ontario, May Require Food Safety Training
Chicago Foie Gras Ban So Much Chopped Liver

This issue's Economic ReportSponsor: HOFEX 2007 | Industry Report Sponsor: Server Products
Regulatory Report Sponsored by STAR Service & Parts/Enodis

How Many Californians Does It Take To Change A Lightbulb?
All of them, if one state legislator has his way. California Assemblyman Lloyd Levine is introducing a bill that would ban the use of incandescent lightbulbs by 2012.

Called the "How Many Legislators Does It Take To Change A Lightbulb Act," the proposed legislation would require Californians to use more energy-efficient compact fluorescent lighting bulbs. While initially more expensive than incandescent bulbs, CFLs use about a fourth as much electricity to put out the same amount of light, and they produce 70% less heat.

The Environmental Protection Agency estimates that most U.S. homes spend about 20% of their electric bill on lighting. The average California consumer could save about $40 to $50 per year by switching to CFLs, according to the California Energy Commission.

 

Section sponsored by STAR Service & Parts/Enodis

Worcester Sees Through FOG, For Now
Some restaurant operators in Worcester, Mass., are breathing a sigh of relief after the city decided not to require the installation of grease traps on certain types of drains. It wasn't Kerry or Kennedy who rode to the rescue, but the Massachusetts Board of State Examiners of Plumbers and Gas Fitters.

Worcester, if you recall from a recent Fortnightly report, had implemented a fats, oils and grease ordinance after being fined $125,000 by the the Environmental Protection Agency for 50 sanitary sewer overruns in two years. Then-City Manager Michael O'Brien asked for a meeting with board reps to clarify the city's FOG ordinance after local restaurants voiced concern that installing grease interceptors would be too burdensome.

The board of state examiners said the ordinance was okay, but that the city public works department's interpretation went beyond intent when it came to floor drains and mop sink drains. Those, said board reps, only need grease traps if they're a public nuisance, so the city is exempting them from enforcement for now.


Section sponsored by STAR Service & Parts/Enodis

Hamilton, Ontario, May Require Food Safety Training
The city of Hamilton, Ontario, is considering mandatory food manager safety certification, according to Environmental Health Manager Bob Hart. Nearby Toronto, Brantford and Brant County have all implemented programs that require you to have a certified food manager on staff.

The city, located roughly a half hour west of the Buffalo/Niagra Falls, N.Y., area, offers a food handling course for $35 (Canadian). Safe food handling has improved since courses were first introduced, Hart said, but food safety compliance has leveled off recently. The department will consult with restaurants, association staff and public health officials from Toronto and Brant County on how to handle the issue of training and certification in Hamilton. A rule, if any, will be decided by April.


Section sponsored by STAR Service & Parts/Enodis

Chicago Foie Gras Ban So Much Chopped Liver
Chicago restaurants apparently agree with Mayor Richard Daley's opinion that the foie gras ban passed last summer is the "silliest" city ordinance on record. The Associated Press reports many restaurants that served the dish before the ban continue to do so, some thumbing their noses at the city by framing the city's warning letter.

A city health department spokesperson said that only about nine complaints have been filed since the law was passed. Enforcement is the department's lowest priority, according to Tim Hadac. All nine restaurants that were subject of complaints received warnings, but only one was inspected. That restaurant, Bin 36, wasn't cited because it offers foie gras terrine as a complimentary addition to a wild mushroom confit on the salad menu. The ordinance only prohibits the sale of foie gras, not a complimentary sample.

Michael Tsonton, chef/owner of Copperblue renamed his duck liver menu offering "It isn't foie gras any Moore duck liver terrine" after Joe Moore, the alderman who sponsored the ordinance. Tsonton didn't say how the terrine differs from foie gras.



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