Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
July 14, 2005

Economic Report:
Sponsored by:
Drive To Survive Charity Golf Event

Foodservice E&S List Prices Rose 5.38%, Says AutoQuotes
NRA Performance Index Dips But Stays Positive In May
Consumer Sentiment, Interest Rates Up; Job Growth Moderate
Too Early To Predict Any Effects From London Terrorist Bombing

Regulatory Report:
Sponsored by:
APW Wyott Innovations

PG&E Jumps On Automated Meter Movement
Nutrition Labels Stifle Competition
Minneapolis Smokers Caught Between Rock And Sidewalk
Texas Approves Online Food Safety Course
Restaurant Takes On Florida Smoking Ban

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In This Section:
Proposed Junk Fax Ban Exempts 'EBRs'
Wind Farms Proposed For U.K., U.S.
Restaurant Told To Take Gold Off Menu
Wahoo's Fish Tacos, Anyone?
General Hotel & Restaurant Mourns Simon

This issue's Economic ReportSponsor: Drive To Survive Charity Golf Event |  Regulatory ReportSponsor: APW Wyott Innovations

Industry Report Kolpak/Manitowoc Foodservice Group

Proposed Junk Fax Ban Exempts 'EBRs'
The U.S. Senate passed a junk fax ban in late June that could help eliminate unsolicited faxes but still allow businesses like restaurants to keep sending fax announcements to existing customers lists.

The Junk Fax Prevention Act would let you send faxes to numbers of people or companies with whom you have an "existing business relationship." There's no time limit definition to that EBR in the bill, and fax numbers you already have are grandfathered.

Unsolicited faxes, however, must have a number the recipient can call 24/7 to opt out cost-free. And new numbers for your fax list must be obtained directly from the recipient or from a public source to which the recipient knowingly gave the number.

The proposed legislation was expected to be signed into law soon.


Wind Farms Proposed For U.K., U.S.
Not exactly a foodservice story, but anything energy-related eventually tags operators: In what could be a turning point for alternative energy, a consortium of energy companies has filed applications for a massive offshore wind farm in the U.K. The project, to be situated in the Thames River estuary between the coasts of Essex and Kent, could ultimately provide enough electricity to power 25% of London homes, proponents say. Plans call for 270 turbines generating as much as 1,000 megawatts.

If approved, the wind farm will be built in four phases and completed by 2011. The energy consortium, London Array Limited, acquired a lease option in '03 and has been conducting comprehensive technical and environmental studies on the project's feasibility since then.

Separately, Southern Company and Georgia Tech say they are launching similar studies in July as the first phase of an offshore wind farm in Georgia. A pilot program to determine whether wind power is an efficient energy option in the Southeast, the finished project will include three to five turbines generating about 10 megawatts, enough to power 2,500 homes.

Though tiny compared to the U.K. proposal, the Georgia project has the potential to be the first completed offshore wind farm in the United States. Two other farms have been proposed—one off Long Island and one between Nantucket and Martha's Vineyard—but neither has been approved.

Section sponsored by Kolpak/Manitowoc Foodservice Group

Restaurant Told To Take Gold Off Menu
Here's a sure way to increase your traffic—offer your customers gold. A restaurant owner in Ha Noi, Vietnam, thought it was a great idea, but the city's health department made him take it off the menu.

Nguyen Phuong Anh, owner of the Kim Ngan Ngu Thien Restaurant, says he learned of the practice of putting small amounts of gold in food in Japan, Korea and China and wanted to try it, according to Vietnam News, the country's official news agency. The Health Ministry's Food Safety Department says gold isn't on the Ministry's list of food spices or the Viet Nam Food Standardization Commission's list of nutrients and micro-nutrients. So, the city health department made Phuong Anh take it off the menu.

The decision may be no loss. The restaurant hasn't turned a profit in its first six months of business, according to Phuong Anh, even though he adds a 15% surcharge for putting gold in the food.

Section sponsored by Kolpak/Manitowoc Foodservice Group

Wahoo's Fish Tacos, Anyone?
Blend some Brazilian and Asian culinary influences with Mexican popular cuisine, and what you'll get is Wahoo's Fish Taco, a booming little 38-unit chain out of Santa Ana, Calif.

Wahoo's President and founder Wing Lam plans to open six new restaurants by yearend 2005 including the company's first venture into Hawaii. Next year should see the debut of up to 10 additional stores.

The menu features tacos, enchiladas and burritos, with Brazilian-style black beans and rice. Rice bowls include Ahi rice topped with teriyaki steak, blackened chicken or Polynesian shrimp.

A typical Wahoo's seats 95 people. The kitchen is anchored by a 40-cup gas rice cooker, along with a fryer, charbroiler, 6-top burner and 3' griddle. The entire equipment package costs about $130,000. Visit Wahoo's online at

General Hotel & Restaurant Mourns Simon
General Hotel & Restaurant Supply founder Stevan Simon passed away in June after complications stemming from heart surgery. He was 92.

Simon fled Nazi Germany in 1936 and moved to New York, where he parlayed one of his early jobs—unloading boxes of china at the docks—into a full-time position with Nathan Straus-Duparquet, a leading foodservice distributor at the time. In the early '50s, Simon helped the distributor open a Florida branch.

Striking out on their own in '55, Simon and his wife Marilyn launched General Hotel & Restaurant Supply Corp. in Miami. The dealership grew through the acquisitions of Louis Wohl & Sons, Tampa, Fla., and E.H. Thompson Co., Jacksonville, Fla., in the '70s and '80s. The company established Chefs Warehouse, serving both retail and commercial markets, in the early '90s.

Simon's two sons, Walter and Jeffrey, still work in the family business along with their wives, Glenda and Carol. Several third-generation members also work with the company. Simon was active in the business until just a few weeks before his passing.

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