Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
May 22, 2008

Economic Report:
Sponsored by:
Manitowoc Foodservice Group
MAFSI Barometer Goes Negative As Public E&S Companies Report Gains
Retail, Foodservice Sales Better Than Expected In April
Blue Chip Economists Continue To Trim GDP, Spending Forecasts
Be In The Know: Register Now For FER's President's Preview Forecast Seminar

Regulatory Report:
Sponsored by:
FOG Crackdowns Spreading
Senate Bill Could End Credit Card Lawsuits
L.A., Other Cities Tell Taco Vendors To Keep On Truckin'
Michigan A Step Closer To Statewide Smoking Ban

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In This Section:
ITW, Manitowoc Back And Forth Over Enodis
Middleby Buys Giga Grandi, FriFri
There's Still Time To Get Into Hot Water
NRA Looking To Award Next 'Good Neighbor' Restaurants
NACUFS Names Best College C-Stores
Thinking Outside Bun Saves Taco Bell Water, Energy

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

Industry Report FER E&S Market Forecast Meeting

ITW, Manitowoc Back And Forth Over Enodis
Well, a deal to acquire Enodis appeared to be pretty firm back in April. The boards of both companies involved had agreed. All that remained were shareholder and anti-trust governmental approvals.

But no. Upon further review, as NFL referees would say after looking at instant replays, pretty firm was not firm enough, apparently. And at press time now, the story still isn't over.

In the April 22 edition of FER Fortnightly, we reported "the Manitowoc Co. has agreed to purchase Enodis plc for a sum of $2.1 billion, including the assumption of Enodis debt of approximately $207 million."

But then on May 8, ITW and Enodis announced ITW's higher offer of $2.1 billion plus debt—which made it a $2.3-billion offer—had been accepted.

Less than two weeks later, on May 19 Enodis announced it had endorsed a new offer from Manitowoc valued at $2.4 billion including debt. The news made for a heck of a buzz at McCormick Place in Chicago, where the National Restaurant Association's Restaurant, Hotel-Motel Show was in full swing.

That same day, ITW formally announced it was "considering its position with respect to Enodis and [would] make a further announcement in due course."

By the time you read this, we might know how it all turned out. Then again, maybe not. Stay tuned.


Section sponsored by FER E&S Market Forecast Meeting
Middleby Buys Giga Grandi, FriFri
Middleby Corp.'s tear continues: On a bit of a buying binge lately, the Elgin, Ill-based manufacturer has expanded its presence in the European foodservice equipment market with the acquisitions of both Giga Grandi Cucine and FriFri aro SA.

Giga was acquired for 12.9 million Euro ($19.9 million at early May rates). Giga, headquartered in Florence, Italy, makes a broad line of commercial cooking equipment, including ranges, ovens and steam cooking equipment. The company generates annual revenues of approximately 15 million Euro ($23.1 million).

In addition, Middleby has acquired FriFri, a European maker of frying systems, from the Franke Group. FriFri is headquartered in La Neuveville, Switzerland, and had revenues of $10 million last year.

Section sponsored by FER E&S Market Forecast Meeting

There's Still Time To Get Into Hot Water
Leading experts from manufacturing, distribution, electricity, gas and water utilities, government, and research all plan on "Getting Into Hot Water" at a first-ever American Council for an Energy-Efficient Economy forum on water heating and water use.

The three-day ACEEE conference, June 1-3 at the Radisson Hotel Sacramento, Sacramento, Calif., will feature discussions on technology and policy issues relating to hot water generation, distribution and usage in light commercial (read "restaurants") and residential settings.

For more information or to register, go to

Section sponsored by FER E&S Market Forecast Meeting

NRA Looking To Award Next 'Good Neighbor' Restaurants
Are you a good neighbor? Like to do good deeds and support your community? The National Restaurant Association is looking for you.

The NRA has put out a call for entries for its 10th annual Restaurant Neighbor Award. The award, developed by the NRA and founding partner American Express, is intended to raise awareness of restaurants' contributions to their local communities and inspire others in the industry to practice their own forms of philanthropy.

If you're interested in submitting your company, or somebody else's, don't dawdle. Deadline for submissions is June 20, 2008.

You can find application forms and more information at National winners will receive $5,000 along with their awards during the NRA's Public Affairs Conference, Sept. 23-24, in Washington, D.C.

Section sponsored by FER E&S Market Forecast Meeting

NACUFS Names Best College C-Stores
The National Association of College & University Foodservices has announced winners in its sixth annual "Best in the Business" campus convenience-store contest. The award recognizes campus c-store operators in five categories, and will be presented at the NACUFS National Retail Pre-Conference in Washington, D.C.

This year's winners:

  • Product Mix/Variety: University of Rhode Island (The Corner Store)
  • Marketing/Merchandising: University of Alabama (Lakeside Market)
  • Making the Most of Limited Space: University of Colorado—Boulder (Norlin Underground)
  • Foodservice Applications: California University of Pennsylvania (Flatz)
  • The Big Idea—Customer Service Innovations: University of Nevada? Reno (D-C Store).

Honorable mentions include

  • University of California-San Diego (Earl's Place)
  • Ball State University (Riverside Emporium)
  • Southern Illinois University-Edwardsville (SIUE Dining Services' Union)
  • San Diego State University (Convenience Store at Cuicalli)
  • Purdue University (Urban Market) and
  • Grand Valley State University (The Lobby Shop)

To order a DVD showing what these operators did to be the best in the business, go to

Section sponsored by FER E&S Market Forecast Meeting

Thinking Outside Bun Saves Taco Bell Water, Energy
Taco Bell says switching to a new "Grill-to-Order" cooking line will end up saving 300 million gallons of water, 200 million kW hours of electricity and 1.2 million therms of gas per year when it's rolled out to 5,600 units by 2010.

Already in 3,000 stores, the new cooking line trades out its steam cabinet and traditional steam table wells for a new electric grill and dry heat wells. Tortillas, formerly heated in the steam cabinet, now will be heated on the grill—to order, of course. And menu ingredients like taco filling will be held in dry heat wells.

The savings were verified in tests performed by the Food Service Technology Center, San Ramon, Calif. "They're equal to about 15 kW hours per cooking line per store," according to FSTC senior engineer David Zabrowski. That translates to about $5,900 in savings per store each year, according to Rick Winfree, senior director of engineering at Taco Bell.

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