Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
September 6, 2005

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

Too Early To Assess Katrina Impact On E&S Market
Gas Prices Nibble At Restaurant Spending As Consumer Sentiment Sinks
NRA's Restaurant Performance Index Dips In July

Industry Report:
Sponsored by:
McCall/Manitowoc Foodservice Group

SFM To Change Plans For Its New Orleans National Conference
Hurricane Hotlines And Foodservice Updates
If It's November, It Must Be IH/M&RS
Imperial Opens State-Of-The-Art Facility
Wind-Power For Burgerville Restaurants
SoCal Edison To Build Huge Solar Power Array
Amateur Inspectors Rate Restaurants Online

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In This Section:
Texas Food Code Changes Up For Comment
Connecticut Hopes Campaign Will Jolt Users Into Action
Houston, Sacramento Let Consumers See How Restaurants Fare
Drive-Throughs Going The Way Of Drive-Ins
French Face Possibility Of Quitting Cold Turkey

This issue's Economic ReportSponsor: Drive To Survive Charity Golf Event |  Industry ReportSponsor: McCall/Manitowoc Foodservice Group

Regulatory Report Sponsored by APW Wyott Innovations

Texas Food Code Changes Up For Comment
A draft of proposed changes to the Texas Food Code is now open to public comment. The comment period ends Sept. 26, at which time the Texas Department of State Health Services will submit a final draft to counsel for approval.

Changes to the state food code will bring it in line with the Food and Drug Administration's 2003 Model Food Code, according to John Lattimore, manager of DSHS' food establishment group.

Current code is based on the 1997 Model Food Code. Significant changes include lowering holding temperature of hot foods to 135°F from 140°F, and lowering cold storage temperature to 41°F from 45°F.

In-line refrigeration equipment such as prep tables, however, would be exempt from the lowered temperature requirement for the life of the equipment. Walk-ins and reach-ins would have to meet the new temperature standards or be replaced within a set time period, likely five years. Handwashing water temp also would be lowered under the new code to 100°F from 110°F. Somewhat controversial, though, is the state's adoption of a requirement for gloves when handling food unless operators can document adequate handwashing.

You can take a look at the draft code online at the DSHS Web site here:


Section sponsored by APW Wyott Innovations

Connecticut Hopes Campaign Will Jolt Users Into Action
Just one month into summer this year, Connecticut broke its record high for electricity usage, and soon thereafter broke the new record. As a result of the state's soaring power consumption, Connecticut Energy Efficiency Fund,, has launched a campaign to boost statewide energy efficiency.

For small businesses, CEEF offers a rebate program for energy efficient improvements to lighting, HVAC and small motors.

Lighting: Qualifying lighting upgrades include switching to fluorescent lamps (T-8s, Super T-8s, T-5s) and electronic ballasts; upgrading metal halide, mercury vapor, or high pressure sodium fixtures to pulse start metal halide lamps; and replacing incandescent fixtures with circline or compact fluorescent fixtures.

HVAC: Rebates are available for new or replacement rooftops, split systems, terminal A/C units or heat pumps with up to 30 tons of cooling capacity that meet or exceed current program efficiency standards. Connecticut Light & Power must pre-approve applications for rebates of $5,000 or more.

Motors: Commercial customers who require new or replacement three-phase, premium-efficient general purpose motors between one and 200 hp are eligible. Rebates are based on motor horsepower.

Download rebate application forms at

Section sponsored by APW Wyott Innovations

Houston, Sacramento Let Consumers See How Restaurants Fare
Houston and Sacramento County, Calif., have joined the growing list of localities that give consumers a look at how restaurants fare on health inspections.

Houston's Department of Health and Human Services now posts results of restaurant inspections online at its website, The site lists whether a facility received any violations on its most recent inspection. Move your mouse over the violation, and a window pops up explaining what the violation was for.

Sacramento County is taking a slightly different tack. The Environmental Management Department has proposed a "red-yellow-green" system on its Web site, The county says it plans to make restaurants post traffic signal style signs indicating potential food safety problems.

Operations with serious problems would be forced to close and post a red sign. Restaurants with less serious problems could stay open but would have to post a yellow sign. Safe restaurants would post green signs. Unlike a grading system, health officials say, red and yellow signs will have to be posted only until the problem is fixed. The Sacramento County board of supervisors is expected to vote on the measure in November.

Section sponsored by APW Wyott Innovations

Drive-Throughs Going The Way Of Drive-Ins?
Restaurants' first nod to convenience for busy patrons was the drive-in. Drive up, park, and someone delivered food to your car window. Then someone had the bright idea of putting a delivery window in the side of the restaurant so cars wouldn't even have to park anymore. But drive-throughs may be going the way of drive-ins.

Although the movement isn't yet what you'd call a stampede, the Village of East Aurora, N.Y., recently announced it has joined a growing trend—towns that are just saying no to restaurant drive-throughs. From Sanibel, Fla., to Scituate, Mass., to the west coast, more and more small towns are telling restaurants there's no room for traffic problems that come with drive-throughs.

"We turned down two proposals for restaurants with drive-throughs even before passing the law," said Elizabeth Cheteny, a village trustee who drafted the ban. "They both came back to us with proposals that didn't include drive-throughs. It's a small, walkable village. The developers realized there's a market for restaurants without drive-throughs."

Section sponsored by APW Wyott Innovations

French Face Possibility Of Quitting Cold Turkey
A Frenchman without a Gauloise is like an American without, well, French fries. Yet the French Parliament will vote on a public smoking ban this fall. Like many states and municipalities here in the United States, and following the lead of Ireland, Italy, Malta, Norway and Sweden, France may prohibit smoking in public places.

The French Assemblée Nationale required restaurants and other public places to provide nonsmoking areas in 1991. The French rail service, SNCF, recently announced that smoking will no longer be allowed on trains beginning next year.

With public sentiment slowly turning in favor of outright bans, even cigar-smoking French politicians are getting behind the movement. French cafes may never be the same.

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