In This Section:
Ali Group Names Nerbonne To Head North America Operations
NAFEM Elects New Board Members
CFESA Elects Board Members, Officers
Buffalo Wild Wings, McDonald's CEOs Win Silver Plates
This issue's Economic Report Sponsor: Food&HotelVietnam2009
Regulatory ReportSponsor: Manitowoc Foodservice
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Ali Group Names Nerbonne To Head North America Operations
Industry veteran Bob Nerbonne has been appointed CEO of Ali Group North America. Nerbonne will report to the chairman of the Ali Group, Luciano Berti, and oversee North American operations including Adamatic, Aladdin Temp-Rite, Amana Commercial Microwaves, Belshaw, Beverage-Air, Bi-Line, Champion, CMA, Eloma US, Moffat US, Moyer Diebel, and Victory.
Nerbonne has more than 20 years experience in the foodservice equipment industry, including the past seven years with Enodis Corp., where he served as group president of the Americas. Prior to that he served as president of The Delfield Group.
Before his tenure with Enodis, Nerbonne was with G.S. Blodgett Corp. for 14 years; he served for a decade as president of its Pitco Frialator subsidiary.
Hank Holt will continue in his role as vice chairman of Ali Group, focusing on the firm's worldwide activities and operations.
The Ali Group, a private company headquartered in Milan, Italy, specializes in designing, manufacturing, marketing and servicing of foodservice equipment. It operates globally through 66 brands in 22 different countries.
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NAFEM Elects New Board Members
The Chicago-based North American Association of Food Equipment Manufacturers elected two new board members and re-elected one during its annual business meeting, held in February in Orlando, Fla.
The two newly elected board members are Cliff Baggott, Cres Cor, Mentor, Ohio, and Terry Hoelle, Structural Concepts, Muskegon, Mich. Jack Hake, Duke Mfg., St. Louis, was re-elected to the NAFEM board. All will serve three-year terms.
Outgoing directors John Spake, Comstock-Castle Stove Co., Quincy, Ill., and Mark Suchecki, Conotech, El Paso, Texas, were recognized for their years of service to the organization.
CFESA Elects Board Members, Officers
Members of the Commercial Food Equipment Service Association recently held elections for their board of directors and executive committee. The voting took place during CFESA's Spring Conference, held in Orlando, Fla.
Two CFESA members have been newly elected to the board. Serving for two years will be Dan Farmer, Commercial Parts & Service, Cincinnati, and Bill Hagar, Hagar Restaurant Service, Oklahoma City. Wayne Stoutner, A.I.S. Commercial Parts & Service, Cleveland, was re-elected for another term.
Outgoing board members Gary Schermann, General Parts, Indianapolis, and Roy Armstrong Jr., Armstrong Repair Center, Houston, were honored for their service to the association.
CFESA's executive officers were all re-elected to serve another one-year term. The association is headquartered in Greensboro, N.C.
Buffalo Wild Wings, McDonald's CEOs Win Silver Plates
Buffalo Wild Wings CEO Sally Smith and McDonald's Corp. CEO James Skinner are among the winners of the Int'l. Foodservice Manufacturers Association's 2009 Silver Plate Awards.
Smith, the head of Minneapolis-based Buffalo Wild Wings, earned the award in the Chain/Full-Service category, while Skinner, of Oak Brook, Ill.-based McDonald's, won in the Chain/Fast-Service category.
Winners in other categories include:
- Business & Industry/Foodservice Management: Robert Whitcomb, chairman and CEO, Whitsons Culinary Group, Islandia, N.Y.
- Colleges and Universities: Stuart Orefice, dining services director, Princeton University, Princeton, N.J.
- Elementary and Secondary Schools: Marcia Smith, foodservice director, Polk County Public School District, Fla.
- Healthcare: Betty Perez, food and nutrition director, University of Medicine/Dentistry of New Jersey – The University Hospital, Newark, N.J.
- Hotels and Lodging: Ed Mady, v.p. and area general manager, The Ritz-Carlton, San Francisco
- Independent Restaurants: Ming Tsai, chef/owner, Blue Ginger, Wellesley, Mass.
- Specialty Foodservices: Timothy Ryan, president, The Culinary Institute of America, Hyde Park, N.Y.
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