Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
April 20, 2010

Economic Report:
Sponsored by:
Henny Penny
Commodity Prices Moved 8% Higher In First Quarter
Heard In The Halls: E&S Market Beginning To Improve
Macro Indicators Looking Up, But Plenty Of Worry Remains
Forecasts For Asian Economies Improve, Those For Europe Slip

Regulatory Report:
Sponsored by:
Manitowoc Foodservice
Energy Star Tightens Controls
Food Carts Okayed In Minneapolis, Atlanta On Hold
S.F.'s Meatless Monday Vote Has No Teeth

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In This Section:
NSF Awards 2010 Food Safety Honors
FCSI Honors Excellence At 2010 Conference
Lee Equity To Acquire Papa Murphy's
Middleby Earns Yum!'s Supplier Awards
Shane's Rib Shack Shifts To Freestanding Units
Registered For The NRA Show?
NAMA Vending-Industry Show Nears

This issue's Economic ReportSponsor: Henny Penny
Regulatory ReportSponsor: Manitowoc Foodservice

Industry Report A.J. Antunes & Co.

NSF Awards 2010 Food Safety Honors
Six individuals and organizations have been honored with NSF Int'l.'s 2010 Food Safety Leadership Awards. The winners are:

Innovation in Training: California Strawberry Commission Food Safety Team, for developing commodity-specific, food-safety guidelines, an industry-wide risk assessment for the state's production chain, and "Food Safety Practices for Strawberry Harvest Workers."

Innovation in Equipment Design: FoodSafe Team, Intralox, for increasing sanitation efficiency and creating the industry standard in food processing technology solutions for food manufacturing and processing applications where sanitation is a critical component.

Innovation in System Improvement: Royal Commission for Jubail and Yanbu in Saudi Arabia, for spurring an increase in public-health and food-safety awareness by implementing a HACCP food-safety management system and establishing the country's first food-handler training institute.

Innovation in System Improvement: Southern Nevada Health District, for dropping the region's Hepatitis A incidences from 4,500 in 1997 to only 10 in '09 by immunizing children and food handlers.

Innovation in Education: William Marler, Marler Clark LLP, founder of informational blogs and websites educating the public about foodborne pathogens, and Outbreak Inc., which trains companies on preventing foodborne illness.

Innovation in Education: Dr. Catherine H. Strohbehn, Iowa State University, for educational outreach efforts on food safety, systems and human resources, including the SafeFood interactive, online food-safety lesson program.

An independent panel of food-safety experts from academia, industry and the regulatory community selected the winners, who were honored at the 2010 Food Safety Summit in Washington, D.C. on April 14.



Section sponsored by A.J. Antunes & Co.

FCSI Honors Excellence At 2010 Conference
Foodservice Consultants Society Int'l.—both FCSI Worldwide and FCSI-The Americas Division—presented annual awards during the FCSI Worldwide Conference held at the Hyatt Regency Minneapolis in March. The Society's award banquet celebrated the accomplishments of its members and the industry.

Awards presented by FCSI Worldwide:

  • Manufacturer of the Year Award: Adande Refrigeration, U.K., for demonstrating exceptional innovation in product research, design and development.
  • Product of the Year Award: Hobart Corp., for its AM Select Ventless Warewashing System, which FCSI Education Foundation judges at its Innovation Showcase competition said was "a truly innovative product that is a clear leap forward for the foodservice industry."
  • The Consultant Magazine's Best Article by a Consultant Member: Peter Christensen, FCSI, Peter Christensen Consultants, for "The Design Program," which appeared in the fourth-quarter 2009 issue.
Awards presented by FCSI-The Americas Division:
  • The Americas Trendsetter Award: Dr. Peter Snyder Jr., Hospitality Institute of Technology & Management, for exemplifying innovation, creativity and unique and lasting contributions to the foodservice industry. Dr. Snyder was recognized for his lifetime commitment to food safety education.
  • The Robert Pacifico "Doing Well by Doing Good" Award: Ruby Puckett, FCSI, Foodservice Management Consultants, for diligence in community service and for consistent support and leadership to the hospitality industry.
  • Green Award: Green Seal, for its efforts in working with manufacturers, channel members, purchasing groups and governments at all levels to "green" the industry.
  • Service Award: Edmeston Bernard, FCSI, Cini-Little Int'l., for extraordinary and extended efforts contributing to the betterment of The Americas Division.

Section sponsored by A.J. Antunes & Co.

Lee Equity To Acquire Papa Murphy's
Lee Equity Partners has signed a definitive agreement to purchase the nearly 1,200-unit Papa Murphy's Int'l. pizza chain. Papa Murphy's, a pioneer in the take-and-bake pizza segment, operates nearly 1,200 franchised and corporate-owned locations in 35 states and Canada. The Vancouver, Wash., company offers custom-made pizzas baked at home by customers.

In a statement, Papa Murphy's said that the transaction will position the company for its next phase of growth as it seeks new franchise owners to open locations primarily in the southwestern and southeastern United States. Since Papa Murphy's recapitalization by current owner Charlesbank Capital Partners in 2004, the company's domestic system-wide sales have grown by more than 63%. According to Thomas H. Lee, president of Lee Equity Partners, Papa Murphy's offers significant potential for future growth. "This is an outstanding brand with a strong management team. We are very excited about the expansion possibilities into areas of the country where they have little or no presence today."

Terms of the deal—expected to close in the second quarter—are not being disclosed. Lee Equity Partners was formed in 2006 by Thomas H. Lee; his previous company, Thomas H. Lee Partners, is currently bidding on CKE Restaurants.

Section sponsored by A.J. Antunes & Co.

Middleby Earns Yum!'s Supplier Awards
The Middleby Corp. has been named 2009 Supplier of the Year by Yum! Brands. It marks the first time Yum! has selected an equipment manufacturer for the honor.

"We are honored and humbled by this top recognition from Yum! Brands," said Selim A. Bassoul, Middleby's chairman and CEO. "Yum! is a very innovative company, a game changer. They have always challenged Middleby to develop cooking equipment that will revolutionize and disrupt the quick-service restaurant industry."

Two individual Middleby companies also received awards from Yum! chains. Middleby Marshall, a manufacturer of conveyor ovens, received the 2009 Equipment Supplier of the Year Award from Pizza Hut. Pitco, which makes fryers, was selected as the 2009 Equipment Supplier of the Year by Taco Bell.

In addition to Pizza Hut and Taco Bell, Yum! is the parent company of KFC, Long John Silver's, A&W and WingStreet. It has more than 37,000 restaurants in more than 110 countries.

Section sponsored by A.J. Antunes & Co.

Shane's Rib Shack Shifts To Freestanding Units
Shane's Rib Shack wants its units to stand alone, and it is converting other QSR franchisees to do so. The chain is launching a real estate buy-back option for quick-service franchisees that own a unit and the real estate, but would rather move to a leasing model. Petrus Brands, which acquired Shane's in 2009, is pushing its "BBQ-Free-standing Unit" strategy after posting strong sales in the chain's free-standing units.

The Georgia chain's previous owners opted for strip center environments; historically strong sales results in those stores pales next to that generated by the new free-standing models, according to chain president and founder Shane Thompson. Recent free-standing openings with drive-thrus that have been converted from quick-service units are generating sales 30% to 50% higher than other store formats. To support its "BBQ-FSU" strategy, Petrus and a real estate development partner will step in and convert another store brand to a Shane's Rib Shack and acquire the real estate. The company says its design model emphasizes flexibility, so converting existing real estate is less expensive and less time-consuming to construct as compared to other QSR concepts. Last fall, the 70-unit chain furthered its reach into south Georgia with six new locations, and into South Carolina with future store openings in Beaufort.

Section sponsored by A.J. Antunes & Co.

Registered For The NRA Show?
The National Restaurant Association Restaurant Hotel/Motel Show is only a month away, May 22-25 in Chicago. As always, you can expect to be busy: There are more than 1,800 exhibitors showcasing products from more than 950 categories, plus more than 70 free educational sessions. But in its 91st year, the show offers a lot more, including pavilions showcasing the Kitchen Innovations winners, franchising, technology, and smart design. Operators looking for ways to ramp up environmental efforts and find more sustainable business solutions will find a new feature on the exhibit floor at McCormick Place: The Conserve Solutions Center highlighting a range of products and services to help operators reduce energy and water use; decrease waste; and find ideas for green remodeling and construction projects. Also included is a series of sustainability-focused presentations and panel discussions explaining the best options for specific operations.

More show info is at

Section sponsored by A.J. Antunes & Co.

NAMA Vending-Industry Show Nears
Interactive touch-screens and cashless payment systems should be part of the buzz when the National Automatic Merchandising Association sets up shop at McCormick Place West in Chicago for The OneShow, April 28-30. The show brings together the beverage, snack-food, candy and coffee industries to learn about what it calls "the reinvention of the vending industry."

Attendees can meet with the industry's top suppliers and see innovations in products, services, equipment and technology that are changing the way vending works. Education sessions will cover topics including social media as a business tool, green and sustainable solutions, advances in cashless vending, and the vending store of the future.

High-profile names, including Ted Koppel, Herman Cain and Terry Bradshaw, are keynoters. NAMA represents the food and refreshment vending, coffee-service and foodservice management industries. Its membership includes service companies, equipment manufacturers, and products and services suppliers.

More info at

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