Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
June 3, 2008








Economic Report:
Sponsored by:
Manitowoc Foodservice Group
Technomic Revises 2008 Operator Forecast Down Sharply
Final First-Quarter E&S Public Company Numbers Not Quite So Rosy
Heard In The Aisles At NRA: Enodis Acquisition Giddiness, Equipment Market Okay So Far, Supplies Feeling Slowdown
Save Money. Register For FER's President's Preview Forecast Seminar

Regulatory Report:
Sponsored by:
Enodis
Taco-Truck Battles Heating Up Coast To Coast
'Quick Draw'In Georgia No Longer Just About Beer
Texas Town Says 'Hasta La Vista' To Smoking
Chicago Saves Goose That Laid Golden Liver



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In This Section:
CPUC May Energize Energy Savings With More Loans
NAFEM Offers Heads-Up On Reservations Come-Ons
NRA Salutes Military Foodservice At Joint Services Breakfast
NRA Launches Green Initiative

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

Industry Report Server Products

CPUC May Energize Energy Savings With More Loans
The California Public Utilities Commission says it wants to expand a no-interest loan program to small businesses to encourage purchasing energy-efficient equipment. Under a pilot program, investor-owned utilities in the state allow customers to make payments on the no-interest loans on their energy bills, a concept called "on-bill financing" started in Connecticut.

The idea is that small businesses will buy equipment that's so efficient, their energy savings will cover the monthly loan payments. The program could convince smaller restaurant operators and franchisees to invest in more energy-efficient equipment. Southern California Edison wants to increase the $2.5 million it made available "many time over," according to energy efficiency director Gene Rodrigues. SCE may raise loan caps, for example, to $100,000 from $50,000, and increase loan payback time to 10 years for institutional customers like schools.

San Diego Gas & Electric offers no-interest loans of anywhere from $5,000 to $50,000 for energy-efficient equipment, and expects to make between $1.5 and $5 million available this year for the program. Pacific Gas & Electric and Southern California Gas also have money available. To find out more about any of these loan programs, visit the SCE, SDG&E, SoCal Gas and PG&E websites.

 

Section sponsored by Server Products
NAFEM Offers Heads-Up On Reservations Come-Ons
If you want to book a room for The NAFEM Show in Orlando next February, be sure to reserve online at www.thenafemshow.org, says the North American Association of Food Equipment Manufacturers. You also can work with Travel Planners Inc., the official NAFEM housing and meeting space agent. For airline tickets and rental cars at special show rates, Apollo Travel is NAFEM's official partner.

And NAFEM is offering those reminders for a reason. For last year's show in Atlanta, travel agencies other than NAFEM's official partners offered rooms at discounted rates and suggested they were affiliated with the show. "It happens at every show," said NAFEM Executive V.P. Deirdre Flynn.

The companies in question may have blocks of rooms but they've reserved them from some other source. If you book through a company other than NAFEM's official housing coordinator, rooms may require full pre-payment, may be non-refundable and may be subject to steep change fees; and, room types may not be guaranteed. You also may not be able to get help from them resolving issues at the show, NAFEM warns.

For more information on how to register for the show, reserve hotel and meeting rooms, or book flights and car rental reservations, visit NAFEM at www.nafem.org.


Section sponsored by Server Products

NRA Salutes Military Foodservice At Joint Services Breakfast
The most prestigious foodservice awards in the U.S. Air Force and U.S. Marine Corps were presented jointly for the first time at a breakfast sponsored by the National Restaurant Association during the annual NRA Hotel/Motel and Restaurant Show in Chicago in May.

The John L. Hennessy Awards and Major Gen. W.P.T. Hill Awards recognize exemplary achievements in USAF and USMC foodservice operations worldwide, respectively.

USAF foodservice facilities winning 2008 Hennessy awards were:

  • Tyndall AFB, Fla., Air Education & Training Command, best single unit base;
  • Mountain Home AFB, Idaho, Air Combat Command, best multiple unit base;
  • 911th Services Flight Pittsburgh AFS, Pa., for A.F. Reserve Unit; 155th Services Flight, Lincoln, Neb., for Air National Guard; and
  • 701 Munitions Support Squadron, Kleine Brogel, Belgium, for USAFE foodservice small site.

The 2008 Hennessy Travelers Association Award of Excellence winners were SSgt. Janice M. Ladd, Hurlburt Field, Fla., for a multiple-facility team, and A1C Claribel Najera-Torres, Tyndall AFB, Fla., for a single facility team.

USMC facilities winning the 2008 Hill Awards were:

  • Mess Hall #1089, Anderson Hall MCB, Kaneohe Bay, Hawaii, for best military contractor, garrison mess hall;
  • HQSVC Bn, 4th MLG Marietta, Ga., for best reserve field mess;
  • Mess Hall #620, Duncan Hall MCRD San Diego, Calif., for best full foodservice contracted garrison mess hall; and
  • CLR 17, 1ST MLG Camp Pendleton, Calif., for best active field mess.

Section sponsored by Server Products

NRA Launches Green Initiative
Want to go green, but don't know where to start? To help the industry become more sustainable and lessen its impact on the environment, the National Restaurant Association has launched a green initiative called Conserve.

Focusing on education, the initiative features a website intended to inspire restaurants to take steps to operate more sustainably. In addition to providing tips and resources, the site will offer case histories and best practices of operations that have already implemented environmentally friendly programs.

A third of the nation's restaurants are increasing their green budgets this year, NRA research says, and about half have updated HVAC and refrigeration systems in the past two years to conserve energy and water.

"All restaurants, no matter how large or small, can do their part to reduce our industry's impact on the environment and conserve resources for future generations," said Niki Leondakis, COO of Kimpton Hotels and Restaurants and chairman of the NRA's Green Task Force.

For more information on the Conserve program, go to www.conserve.restaurant.org.



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