Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
March 11, 2008








Economic Report:
Sponsored by:
Manitowoc Foodservice Group
Public E&S Companies Post Strong Growth In Fourth Quarter
NRA's Performance Index Nudges Upward, Expectations Rise
Soaring Commodity Prices Raise Fears Of Stagflation
Consumer Confidence Drops To Recession Levels
Foodservice Equipment Reports Revised 2008 E&S Market Forecast Available

Regulatory Report:
Sponsored by:
Enodis
Boston To Weigh Trans Fat Ban This Week
Forget Trans Fat; Calories Are The New Tobacco
ICC Wraps Up Latest Code Development Cycle
Miami Beach May Limit Restaurant Seating
Forget Trans Fat, Calories; Tobacco Is Still Tobacco



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In This Section:
NAFEM Elects New Officers, Directors
FIA Seminar To Focus On Fighting Commoditization
Sterilox Honored With NSF Food Safety Award
Dunkin' Donuts Completes Oven Rollout
NSF Names Tong To Head Food Safety Division

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

Industry Report Server Products

NAFEM Elects New Officers, Directors
The North American Association of Food Equipment Manufacturers elected three new officers during its annual business meeting in February. Paul Angrick, Wells Bloomfield/Middleby, Verdi, Nev., was named president of NAFEM; Steven Follett, Follett Corp., Easton, Pa., becomes the president-elect; and Tom Campion, Franke Foodservice Systems, LaVergne, Tenn., was elected secretary/treasurer.

Filling Campion's vacated director seat is Joe Carlson, Lakeside Mfg., West Milwaukee, Wis. Other directors serving a three-year term include Mike McNeel, Berkel Co., South Bend, Ind.; David Wasserman, Focus Foodservice, Vernon Hills, Ill.; and Mark Whalen, AFE Group/Victory Refrigeration, Cherry Hill, N.J.

 

Section sponsored by Server Products
FIA Seminar To Focus On Fighting Commoditization
As the industry becomes increasingly commoditized, finding a niche and defining a unique selling proposition become more important to survival than ever.

To that end, the Foodservice Institute of America has announced it will host a one-day seminar May 1 at the Caesar's Atlantic City Hotel. "Industry Survival—Overcoming Commoditization" will begin with morning sessions presenting a definition of commoditization and how it affects the industry, then propose solutions through innovation, differentiation and value-added products and services. Afternoon sessions will be devoted to small group discussions with industry leaders who have steered their companies out of commodity positions.

You can find out more or register online at www.fia-us.org/news_events/MaySymposium.shtml


Section sponsored by Server Products

Sterilox Honored With NSF Food Safety Award
Sterilox Food Safety Systems, Malvern, Pa., was among those honored this year in NSF Int'l.'s fifth annual Food Safety Leadership Awards program.

Sterilox earned honors in the Equipment Design category for the development of a food-safe sanitizing device that uses only water, salt and electricity. The resulting solution can be used by foodservice operators and supermarkets to rinse fresh food products and sanitize food contact surfaces.

NSF presented two awards for lifetime achievement, three for education and one each in the categories of research advancement, equipment design and product development. As part of its ongoing commitment to help protect the public from foodborne illness, the Ann Arbor, Mich.-based not-for-profit organization created the program to recognize key individuals and companies that have demonstrated leadership in the foodservice industry.

For full details, visit www.nsf.org.


Section sponsored by Server Products

Dunkin' Donuts Completes Oven Rollout
Dunkin' Donuts has nearly completed the four-month rollout of its new sandwich station. The equipment package, which features a speed oven, hot-holding cabinet and refrigerator, supports Dunkin's recently launched Oven-Toasted menu. The new menu is the biggest change to the Canton, Mass., chain's product lineup since the debut of espresso-based beverages in 2003, the company says.

The speed ovens are used to bake three types of food: flatbread sandwiches, personal pizzas and hash browns. At press time, Oven-Toasted menu items were available in 3,500 shops nationwide, including locations in New England, New York and Florida. The company expects the U.S. rollout to be completed by spring.

Dunkin' Donuts, a subsidiary of Canton, Mass.-based Dunkin' Brands, serves coffee and doughnuts at more than 7,900 shops in 31 countries.


Section sponsored by Server Products

NSF Names Tong To Head Food Safety Division
To promote its new Dine Safer food safety program, NSF International has hired Jennifer Tong as director of its restaurant food safety division. Tong's responsibilities will include strategic development of the Dine Safer program, which was recently adopted by Rhode Island as the state's food safety certification program.

Tong formerly worked in health and safety regulatory affairs with the National Restaurant Association, which offers the ServSafe food safety certification program. Before working at NRA, she worked as director of food safety and nutrition outreach for the United Fresh Fruit and Vegetable Association.



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