Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
February 24, 2009

Economic Report:
Sponsored by:
Stimulus Bill Has $100 MM For School Foodservice Equipment
A Bloggish Scan Of Economic News Impacting Foodservice E&S

Regulatory Report:
Sponsored by:
Manitowoc Foodservice
Massachusetts Governor Wants To Up Restaurant Sales Tax
Plumbers Groups Connect To Study Water-Efficiency Projects
Connecticut Lawmaker Pushes New Fed Food-Safety Agency
Towns In North Carolina, Ohio Hurry Toward FOG Rules
AHRI Worried That New Reefer Laws Won't Be Enforced

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In This Section:
Rhodenbaugh, Romer Honored By NAFEM
ASHFA, HFM Explore Possible Merge
FIA Looks At Industry Greening
ASTM Adds Lifecycle Costing Committee
Tim Hortons Now In Business At All Tops Stores
Camille's Grows in Middle East Market

This issue's Economic ReportSponsor: Food&HotelVietnam2009
Regulatory ReportSponsor: Manitowoc Foodservice

Industry Report Server Products

Rhodenbaugh, Romer Honored By NAFEM
Jeffrey Rhodenbaugh, S&J Group, and Dennis Romer, Henny Penny Corp., received two of the highest honors conferred by the North American Association of Food Equipment Manufacturers during The NAFEM Show in February.

Rhodenbaugh was honored with the William W. Carpenter Award for contributions to the foodservice industry. Rhodenbaugh has served with Hobart, Wells/Bloomfield and Beverage Air, and currently leads his own consulting firm, S&J Group of Salem, S.C. He has served on NAFEM's Trade Show Advisory Council, chaired The NAFEM Show in 1993, and sat on various committees before serving as secretary, treasurer and v.p. on the NAFEM board of directors.

Romer, sales director for Henny Penny, Eaton, Ohio, received the President's Award. Romer's NAFEM assignments include the Sales & Marketing Conference Planning Committee, Annual Meeting & Management Workshop, Membership Screening Committee, Trade Show Advisory Council and AdHoc Membership Committee. He served on the board of directors from 2000 to '06, and chaired The NAFEM Show in '07.


Section sponsored by Server Products

ASHFA, HFM Explore Possible Merge
The boards of the American Society for Healthcare Food Service Administrators and the National Society for Healthcare Food Management are exploring the formation of a single association and have appointed a task force to explore future opportunities to work together.

In a joint announcement, ASHFSA Pres. Deanna Carlisle and HFM Pres. Bruce Thomas emphasized that streamlining into a single association could better serve the needs of healthcare foodservice leaders by eliminating duplicated or redundant services and strengthening long-term growth and viability. "The capacity of a unified organization would be significantly greater than the sum of its parts, particularly when the talents and assets of these two strong groups are combined," according to the joint statement, which also cited strong industry support for proposed merger. Expediting the process, ASHFSA and the American Hospital Association have ended their affiliation, freeing ASHFSA up to pursue other arrangements. Both associations have their election cycles on hold until due diligence is complete and a final decision is made. A decision for the potential unification will be made before June.

New York-based HFM was founded in 1988 and counts as members nearly 2,000 on-site healthcare foodservice professionals in the U.S. and Canada. ASHFSA, headquartered in Louisville, Ky., has nearly 1,000 foodservice and nutrition management professionals as members.

Section sponsored by Server Products

FIA Looks At Industry Greening
Mark your calendars for April 7, Southern California Gas Co.'s Food Service Equipment Center in Downey, Calif. That's when and where the Foodservice Institute of America will be hosting the next in its ongoing series of educational seminars. "Earth, Wind and Fire: Responsible Energy Choices for a Profitable Business."

The symposium will explore the changing language of the industry—terminology such as green, LEED, Energy Star ratings, carbon footprint—and the foodservice equipment required to meet future challenges. Operators can gain perspective on the value of sustainability vs. usability by kicking the tires on several essential equipment items, and join manufacturers and dealers at expert presentations and small group demonstrations. The program's intended to enable attendees to go back to work ahead of the curve in understanding and applying best practices in energy usage and determining what equipment offers optimal performance and cost effectiveness.

Speakers from the utility and energy-research side of the industry include Don Fisher and David Zabrowski of Fisher-Nickel Inc., operators of Pacific Gas & Electric Co.'s Food Service Technology Center; Andre Saldivar of Southern California Edison; Eric Kirchhoff and Melisa Marks of Southern California Gas Co. In addition, manufacturers Bob Vroom of Champion Industries, Steve Demsien of Manitowoc Ice and Michael Wilson of Unified Brands also are among presenters.

Operators will be heard from as well: Vaughan Lazar, co-owner of Pizza Fusion, will discuss his company's business plan, "Saving the Earth—One Pizza at a Time." Roy Nakano of Universal Studios will talk about his success in staying green and profitable.

To learn more, go to

Section sponsored by Server Products

ASTM Adds Lifecycle Costing Committee
The quest to develop a standard practice for determining the total cost of ownership for commercial foodservice equipment has led ASTM Int'l. to create a subcommittee focusing on Lifecycle Costing. The new group will operate as part of ASTM's F26 Food Service Equipment Committee.

The Lifecycle Subcommittee, chaired by David Zabrowski, Fisher-Nickel Inc./PG&E Food Service Technology Center, is recruiting foodservice industry members to participate in setting standards. Its second meeting will take place April 21-22 in Vancouver, British Columbia.

For more information, email Christine DeJong, ASTM,; or Zabrowski, FSTC,

Section sponsored by Server Products

Tim Hortons Now In Business At All Tops Stores
Doughnuts are tops on the menu now that full-service Tim Hortons restaurants or self-serve kiosks have opened in all 82 Tops supermarkets and Tops Xpress locations. The restaurants serve such fare as premium coffee and other beverages, fresh baked goods, and a breakfast sandwich.

The agreement between the two companies stipulates 20 full-service restaurants and 62 self-serve locations. It is expected that several self-serve kiosks will be converted over time to full-service restaurants. Tim Hortons is headquartered in Oakville, Ont. Tops is based in Williamsville, N.Y.

Section sponsored by Server Products

Camille's Grows in Middle East Market
The Middle East remains a growth market for U.S. chains, and Camille's Sidewalk Cafes is making the most of it. The Tulsa, Okla.-based chain opened five new cafes in the region in 2008. Its parent company, Beautiful Brands Int'l., plans to open an additional 20 units in the region over a multiyear period as well, according to David Rutkauskas, Beautiful Brands founder, president and CEO.

Three Camille's opened in Bahrain last year; two stores opened in Dubai in the UAE by end of year. Chris Clark, the Bahrain franchisee, said the menu of paninis and sandwich wraps and flatbread pizzas appeals to regional tastes. "The broad menu provides options to suit almost every taste and is well-packaged to take advantage of the growing fast-casual sector in the Middle East."

Camille's is one of five concepts owned by the privately held Beautiful Brands Int'l. There are 84 cafes in 27 states, and six stores in Puerto Rico, in addition to the five units now open in the Middle East. BBI's other brands include FreshBerry Frozen Yogurt Café, Coney Beach, Rex's Chicken and Dixie Cream Donuts.

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