Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
March 8, 2005

Economic Report:
Sponsored by:
Hatco Corp.

Jobs Post Strong February Growth As Consumer Sentiment Dips
Some Light On Horizon For Stainless, Copper Prices
NRA Performance Index Falls Back From Record High
Blue Chip Economists Foresee ‘Measured’ Interest Rate Increases

Regulatory Report:
Sponsored by: APW Wyott Innovations

Dark Skies Ahead For Hailey, Idaho
Rhode Island Inspections Go High-Tech
Smoking Bans Spreading—Today Rhode Island, Tomorrow…The Nation?
School Wellness Policy Could Spread ‘No-Fry’ Zones

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In This Section:
Pentair, Ecolab Form Alliance
New Digs, New Kitchens For Chef In Training At Kendall
Caribou Eyes 100 New Stores For 2005
ACFSA Founder Al Richardson Passes
FEDA Doings During NAFEM
Lighting Calculators Illuminate True Costs

This issue's Economic ReportSponsor: Hatco Corp. |  Regulatory ReportSponsor: APW Wyott Innovations

Industry Report

Pentair, Ecolab Form Alliance
Pentair, of Golden Valley, Minn., has broadened the reach of its water filtration products through a strategic alliance with Ecolab Inc., of St. Paul, Minn. The partnership combines Ecolab’s sales-and-service organization with Pentair’s filtration technologies and water conditioning systems.

Under the agreement, Ecolab will offer cartridge replacement services for Pentair-Everpure filtration systems through a co-branded replacement program. The partnership will also enhance Ecolab’s existing FresH2O water filtration program with Pentair.

Pentair earned $2.28 billion in revenue last year and employs roughly 13,000 people. Ecolab specializes in cleaning, sanitizing, pest elimination, maintenance and repair products for the hospitality and foodservice industry.


New Digs, New Kitchens For Chef In Training At Kendall
Chicago’s culinary education scene has just heated up quite a bit with the opening of Kendall College’s new eight-floor, 166,00-sq.-ft. campus, located only minutes from downtown. The 70-year-old culinary school comes to Chicago from nearby Evanston, Ill.

The new facility triples Kendall’s teaching space and doubles the number of kitchens to 16. Culinary training facilities include five state-of-the-art, all-purpose kitchens; a European restaurant-style fine dining kitchen; a cafeteria kitchen for large-scale production; a café servery kitchen and live food court preparation; and a garde manger kitchen. Students can also get hands-on training in culinary research and development, pastry making, and chocolate and sugar creations. Three demonstration kitchens round out the offerings.

The move will allow Kendall to grow from its current 700 students to more than 2,500. The downtown location, along the Chicago River in the Goose Island neighborhood, will give students quick access to internships with the city’s top restaurants and hotels.

For more information, log on to

Caribou Eyes 100 New Stores For 2005
Could it be the caffeine? The head brewers over at Caribou Coffee expect to grow the company nearly 25% this year by opening as many as 100 new sites.

New markets for the 300-unit, Minneapolis chain include Colorado, Nebraska and South Dakota. Last year, Caribou opened 60 stores, slightly lower than the 75 it had targeted. Caribou currently operates in 12 states and the District of Columbia.

On the international front, Caribou plans to open one unit in Dubai, United Arab Emirates, and its first two stores in Kuwait City, Kuwait.

Caribou is known for its gourmet coffee, smoothies, sandwiches and baked goods, sold in comfortable shops with a ski lodge décor. A typical shop measures 1,600 sq. ft. and seats about 30.

ACFSA Founder Al Richardson Passes
Al Richardson, founder of the American Correctional Food Service Association and a lifelong advocate for better prison food, has died. He was 82.

Richardson’s foodservice career spanned nearly 70 years. After serving in the Navy Commissary during World War II, he became a civilian employee for the California Correctional System. His next stop was as foodservice director at the University of Portland, in Oregon. He returned to correctional foodservice when he was hired as a foodservice consultant, then director, by the Utah State Prison after food riots erupted at one of the state facilities.

Richardson soon realized that no one (besides the inmates) was paying close attention to foodservice. So in 1969, he decided to fix that by creating the ACFSA. Thirty-six years later, the association has membership throughout North America.

Richardson is survived by a brother and many nieces and nephews.

FEDA Doings During NAFEM
For all you FEDA-member readers out there, here are a couple of "don’t-miss" events to jot onto your NAFEM Show calendar—one breakfast and one lunch session.

The Foodservice Equipment Distributors Association is planning an opening breakfast session to debut a new AutoQuotes service. The service, called AQNET, will give dealers and manufacturers a way to improve their business relationships. Features include the ability for suppliers and dealers to exchange purchase orders and related transactional documents over the Internet, and for makers to update product photos and cut-sheets in real-time basis. The breakfast session will take place Sept. 23, 7:30 a.m., at the Anaheim Convention Center.

The second event is a Sales Training Luncheon Seminar. The featured speaker, Dave Kahle of the DaCo Corp., is a professional sales trainer who will be delving into the topic of "Asking Good Sales Questions." The two-hour lunch and lecture is scheduled for Sept. 24, 12:00 p.m., also at the Convention Center.

For reservations or more information, go to

Lighting Calculators Illuminate True Costs
Do you have a few dim bulbs in your restaurant? (We mean light bulbs, of course.) And have you ever wondered how much you might be able to save in electricity bills by upgrading to energy-efficient lighting?

If you’d like to find out, General Electric has seven online lighting cost calculators ready to do the math. Here are the calculators, labeled estimators, available:

Simple Energy: Helps you decide if potential savings are worth relamping your operation.
Lighting Layout: Calculates the number of fixtures you need for a specific light level.
Dimming System Watts: Tells you if a dimmer system can help you save money.
Life-Cycle Cost: Compares the costs of two different lamps.
Watts Per Square Foot: Compares wattage of two lighting systems.
Fixture Replacement: Tells you how many fixtures you need to replace the lamps you have.
Cost of Waiting Estimator: Tells you how much it could cost you to wait to upgrade your lighting system by comparing the cost of energy for your present and proposed systems.

Access the calculators by clicking on the various "estimators" listed on the left-hand side at

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