Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
April 24, 2007

Economic Report:
Sponsored by:
The NAFEM Show 2007
Materials Price Hikes Outstrip Expectations
Sales Growth Slowed, Traffic Dipped In January, Says NPD
Blue Chip Economists Cut GDP Forecasts, But Not Spending Outlook
Consumer Sentiment Hits Eight-Month Low In Early April Reading

Regulatory Report:
Sponsored by:
Lincoln Foodservice Products Inc./Enodis
Bay Area Readies For Another Hearing On Charbroiler Regs
California Adopts ICC Building Codes
Court Reprieves Outdoor Dining In Providence
Brits Get Serious About Ban On Some Food Ads

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In This Section:
FDA Says Olives May Be Tainted
FER Names Award Winners
EPA Says Food Industry Can Save Energy
NRA Show Unveils Green Pavilion
Fast-Growing Chains Get Their Own Meeting

This issue's Economic ReportSponsor: The NAFEM Show 2007
Regulatory ReportSponsor: Lincoln Foodservice Products Inc./Enodis

Industry Report FHV2007

FDA Says Olives May Be Tainted
We don't usually dip our editorial toes into food reportage because you can get that plenty of other places. But if you use olives from cans, jars or pouches, READ THIS: The Food and Drug Administration has issued a notice that Charlie Brown Co. has recalled several brands of olives because they may be tainted with Clostridium botulinum. C. botulinum may be all the rage when injected to prevent facial wrinkles. But it's a deadly toxin in food products.

Olives in question are sold under the following brands: Borrelli, Bonta di Puglia, Cento, Corrado's, Dal Raccolto, Flora, Roland and Vantia, and have codes that start with the letter "G" and are followed by 3 or 4 digits. All sizes of cans, glass jars and pouches of Cerignola, Nocerella and Castelvetrano type olives are affected.

No one has been reported sick in connection with the recall. Symptoms of botulism include general weakness, dizziness, double vision, trouble with speaking or swallowing, difficulty in breathing, weakness of other muscles, abdominal distension and constipation.

Throw away any open containers of olives you have, and contact your supplier about unopened containers.


Section sponsored by FHV2007

FER Names Award Winners
The staff of Foodservice Equipment Reports has announced winners of its third annual Customer Choice Dealer Awards and Industry Service Awards.

The Customer Choice Dealer Awards, based on a poll of the more than 20,000 operators and consultant readers, go to two national winners and four regional winners this year.

National Winners:

  • The Wasserstrom Co. , Columbus, Ohio
  • Franke Foodservice Systems, La Vergne, Tenn.

Regional Winners:

  • S.S. Kemp & Co. , Cleveland
  • Bargreen-Ellingson, Tacoma, Wash.
  • Great Lakes Hotel Supply Co. , Detroit
  • Bresco, Birmingham, Ala.

The Industry Service Awards are presented with input from the industry's allied associations. This year FER honors five individuals:

  • Consultant Kathleen Seelye, Ricca Newmark Design, Denver
  • Dealer Rodney Wasserstrom, The Wasserstrom Co., Columbus, Ohio
  • Manufacturer's Rep Michael Posternak, Posternak Bauer Associates, Eastchester, N.Y.
  • Operator John Curry, formerly of Bob Evans Farms, Columbus, Ohio
  • Service Agent John Schwindt, Hawkins Commercial Appliance Service, Englewood, Colo.

And as a special tribute, FER is honoring the late Bob Pacifico, FFCSI, of Romano/Gatland, for his enduring contributions to the foodservice industry. Awards will be presented at a May 18 dinner in Chicago.

Section sponsored by FHV2007

EPA Says Food Industry Can Save Energy
An Environmental Protection Agency report on energy use trends says the food industry can do a lot more to save energy and prevent global warming. The 200-page report covers trends in 12 industries that together use more than 85% of U.S. industrial energy supplies.

Food processing is one of the industries that the EPA says can significantly reduce energy usage and pollution and greenhouse-gas emissions by improving their operations, adopting cleaner fuels, and taking advantage of the latest research and development.

The EPA recommends five keys toward becoming more "green": Switching to cleaner fuels; using combined heat and power; retrofitting or replacing older equipment; making process improvements; and investing in research and development.

For more information on individual industries, go to To download a copy of the complete report, go to and click on "Reports," then find "Energy Trends in Selected Manufacturing Sectors" under the category "Operations."

Section sponsored by FHV2007

NRA Show Unveils Green Pavilion
To help you find more environmentally friendly products, from recyclable paper to more energy-efficient equipment, the National Restaurant Association is setting aside an area of the NRA Show exhibit floor next month in Chicago for "green" products.

The Green Restaurant Products Pavilion will highlight companies that provide products and services designed to help you establish sustainable practices in your business.

According to NRA research, more than three out of four restaurants purchase products made from recycled materials, and many restaurants not only recycle glass, paper, plastic and metals, but food waste and fats, oils and grease (FOG) as well.

The new pavilion can help you find profitable ways to increase your environmental efforts.

Section sponsored by FHV2007

Fast-Growing Chains Get Their Own Meeting
Ever wish you could sit down and pick up ideas from a battle-hardened and experienced peers about how to manage your supply chain? About things to keep in mind when specifying for your new prototype? About how to coordinate with factory reps, dealers and consultants so things come together at the job site the way they do on paper?

A new kind of meeting will provide just that May 16-18 at the Palmer House in Chicago. The new MultiUnit Foodservice Equipment Symposium for Fast Growing Chains, MUFES/FGC, will be put on by Foodservice Equipment Reports magazine just prior to the May 19 opening of the National Restaurant Association Show at McCormick Place in Chicago.

Building on the original MultiUnit Foodservice Equipment Symposium meeting platform, a technical meeting for multiunit spec/buyers that focuses on technology and engineering, FER has designed this MUFES event to help the managers and equipment/spec buyers at fast-growing multiunit companies wade through the complexities of rapid development.

Among sessions:

  • The Well-Equipped E&S Staff for The Fast-Growing Chain;
  • How To Get The Most Production & Value From Your E&S Package;
  • How The E&S Channel Really Works;
  • How To Get E&S Functions To Work With Ops and Menu Development; and
  • Prototyping: How To Work With Architects & Consultants.

The event is nearly sold out, but FER reports a limited number of hotel rooms is still available. If you're interested, go to, and for more information, contact the office directly at 800/986-9616.

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