Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
February 26, 2008

Economic Report:
Sponsored by:
Manitowoc Foodservice Group
Foodservice Equipment Reports Cuts E&S Forecast
Blue Chip Slashes GDP Forecast; Spending, Income Fall
International Growth Forecasts Also Falling

Regulatory Report:
Sponsored by:
Golden Gate Ops Ask 'The Nine'To Decide Healthcare Plan Legality
NYC Calorie Police Shaking Up More Than QSRs
Lakeport, Calif., Readies Big FOG Fines
New Palm Beach Guidelines Just Say No To Chains
Survey Says U.K. Restaurants Don't Know WEEE

FER QuickLinks Menu
Subscribe to FER
FER Buyer's Guide
FER Services Guide
FER Calendar

FER Media Kit

Advertise with FER, contact Robin Ashton

To subscribe to this newsletter, click:
Subscribe FER Fortnightly

To unsubscribe from this newsletter, click:
Unsubscribe FER Fortnightly

To view archived issues of Fortnightly, click here.

This e-mail was brought to you by the folks at:
Foodservice Equipment Reports
8001 N. Lincoln Ave.
Skokie, IL 60077
Fax: 847/673.8679

In This Section:
Arby's, McAlister's Deli CEOs Among Silver Plate Winners
Darden HQ To Take LEED, As Will Pizza Fusion Unit
Church's Chicken Champs At Bit To Expand

This issue's Economic ReportSponsor: Manitowoc Foodservice Group
Regulatory ReportSponsor: Enodis

Industry Report FHA2008

Arby's, McAlister' s Deli CEOs Among Silver Plate Winners
Arby's Restaurant Group CEO Roland Smith and McAlister's Deli Corp. CEO Phil Friedman are among the winners of the Int'l. Foodservice Manufacturers Association's 2008 Silver Plate Awards.

Smith, the head of Atlanta-based Arby's, took home a Silver Plate Award in the Chain/Fast-Service category, while Friedman won in the Chain/Full-Service category for Ridgeland, Miss.-based McAlister's.

The Silver Plate awards are presented annually by IFMA to individual operators who have made significant contributions in their sectors of the foodservice industry.

Winners in other categories include:

  • Pat Farris, director of school food services for the Archdiocese of New Orleans, New Orleans (Elementary and Secondary Schools)
  • Amy Greenberg, senior v.p., Citi, New York (Business & Industry)
  • Steve Hammel, dining services program manager, U.S. Navy, Southwest Region, San Diego (Specialty Foodservices)
  • Shawn LaPean, director, Cal Dining, University of California-Berkeley, (Colleges & Universities)
  • Richard Marriott, chairman of the board, Host Hotels & Resorts, Bethesda, Md. (Hotels & Lodging)
  • Mary Angela Miller, administrative director of nutrition services, Ohio State University Medical Center, Columbus, Ohio (Health Care)
  • Charlie Trotter, chef, Charlie Trotter Corp., Chicago (Independent Restaurants)

The Gold & Silver Plate Awards ceremony will take place May 19 at the Sheraton Chicago Hotel & Towers.


Section sponsored by FHA2008
Darden HQ To Take LEED, As Will Pizza Fusion Unit
Darden Restaurants broke ground recently on a new $100-million headquarters building in Orlando, Fla., that it said will attain Leadership in Energy and Environmental Design certification from the U.S. Green Building Council.

Green features of the 450,000-sq.-ft. building will include water reuse for irrigation, a highly reflective roof system to reduce radiant heat effect and keep the building cooler, high efficiency HVAC chillers, and an open floorplan to utilize natural lighting. When completed in 2009, the facility will house 1,500 employees. Along with a 30,000-sq.-ft. culinary development center, 25,000-sq.-ft. training center, and a 17,000-sq.-ft. data center, amenities will include a dining center, fitness center, company store and bank.

Ft. Lauderdale, Fla.-based Pizza Fusion said it is building San Diego's first LEED-certified restaurant and expects to open three others in California this year. All of the stores it builds are LEED-certified. Energy-saving features in the unit include using the most efficient HVAC system available, purchasing only Energy Star equipment, redistributing heat from the pizza ovens to heat water and the dining area, recycling "gray" water for use in toilets, and installing countertops made from recycled plastic bottles. For a list of more green ideas the company incorporates into all its stores, go to

Section sponsored by FHA2008

Church's Chicken Champs At Bit To Expand
If there were such a thing as a thoroughbred race chicken, Church's might be it. The San Antonio-based chicken chain is taking its act on the road, and at a high rate of speed. Following store openings in Russia in December, the chain says it's opening as many as 50 units by year end in the U.K. under the company's Texas Chicken brand name. Stores already have opened in London and Birmingham.

Church's plans to open 36 Texas Chicken units before the end of March, with the rest opening later in the year. The quick startup is possible because most of the units are being converted from Dixy Fried Chicken to the Texas Chicken brand. Dixy franchisees agreed to convert their stores, enabling Church's to quickly double the number of its international stores.

"Currently in the U.K., there are no strong players to compete with KFC," Harsha V. Agadi, CEO of Church's Chicken, said in a statement. The company estimates that there are about 1,700 chicken QSRs in the U.K., with room for competition.

The chain says it's also opening units in India later this year.

© Copyright 1996-2008. Foodservice Equipment Reports. All rights reserved.