In This Section:
Component Hardware Group Acquires Flame Gard
FSTC Named Partner In NRA Enviro Project
Still Time To Join Host '09
CFESA Elects New Officers, Directors
NAFEM Show To Debut 'What's Hot! What's Cool!'
This issue's Economic Report Sponsor: Manitowoc Foodservice Group
Regulatory ReportSponsor: Enodis
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Component Hardware Group Acquires Flame Gard
Component Hardware Group, maker of plumbing and hardware products for commercial, foodservice, institutional and healthcare applications, last week announced the acquisition of Los Angeles-based Flame Gard.
Flame Gard, which manufactures baffle-type grease filters and hood-duct access doors, has a strong presence with both restaurant chain specifiers and foodservice consultants.
"The acquisition of Flame Gard strengthens CHG's position as a leader in grease-capture devices for commercial cooking ventilation hoods," Tom Carr, president of CHG, said. "We feel that the combination of the Flame Gard product line with CHG's global sales and distribution network will provide us with substantial long-term growth in this part of the foodservice sector."
CHG is based in Lakewood, N.J.
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FSTC Named Partner In NRA Enviro Project
The National Restaurant Association announced last week the Food Service Technology Center, owned by Pacific Gas & Electric Co., has become an official partner of its Conserve: Solutions for Sustainability initiative. The FSTC, in San Ramon, Calif., joins founding partners Energy Star and Turner Foundation as key organizations selected to work with the association on the recently launched initiative and Web site, which aim to help restaurant operators develop or broaden their environmental efforts while preserving business success.
"We are pleased to partner with the FSTC on our 'Conserve Sustainability' initiative," said NRA President and CEO Dawn Sweeney. "The FSTC has been instrumental in helping us develop the initiative and is a tremendous resource for restaurant operators everywhere."
The FSTC, operated by Fisher-Nickel Inc., was opened in San Ramon, Calif., in 1987 as a scientific testing facility for energy performance of commercial kitchen equipment. In addition to being a clearing house of information on equipment performance, the FSTC also has expertise in commercial kitchen ventilation and building energy efficiency, including lighting, glazing and HVAC.
For more info on the FSTC, go to www.fishnick.com.
For more on Conserve: Solutions for Sustainability, go to www.conserve.restaurant.org.
Still Time To Join Host '09
If you're considering exhibiting your products at Host 2009, taking place Oct. 23-27, 2009, in Milan, Italy, you can save 4% off the floor-space fee if you apply by the early-bird date of Oct. 31. The final deadline is Jan. 16, 2009.
Host's 2007 edition attracted more than 135,000 attendees from 134 countries, and about 350 international exhibitors. The biennial foodservice exhibition is organized by Fiera Milano Expocts. For more information, go to www.host.fieramilanoexpocts.it
CFESA Elects New Officers, Directors
The Commercial Food Equipment Service Association recently elected new officers and directors at its annual fall meeting, this year held in Vancouver, B.C.
Outgoing President Jean Choquette, Key Food Equipment Services, passed the gavel to incoming President John Swanson, Bildon Parts & Service.
Scott Hester, of Refrigeration Specialist, was elected first v.p.; Mark LeBerte, ATECH Inc., was named second v.p.; John Schwindt, Hawkins Commercial Appliance Service, was tapped as secretary; and Joe Pierce, Pierce Parts & Service, was named treasurer.
New board members include Brock Coleman, Commercial Kitchen Parts & Service, and Roy Armstrong, Armstrong Repair Center. They take the place of retiring board members Roger Kauffman, EMR Service, and Patrick Duffy, Duffy's Equipment Services.
NAFEM Show To Debut 'What's Hot! What's Cool!'
Wondering what's hot—or cool—in the foodservice equipment world? You'll find it all in one convenient spot at The NAFEM Show, taking place Feb. 5-7, 2009, in Orlando, Fla.
New to the show this year is a showcase gallery in the central part of the floor called 'What's Hot! What's Cool!'
To be part of the showcase, products must meet at least three of five criteria determined by the North American Association of Food Equipment Manufacturers. Attributes include energy efficiency, labor savings, reduced footprint, cost reduction, or experience enhancement, to name a few.
Exhibitors interested in joining the 'What's Hot! What's Cool!' showcase have until Sept. 26 to submit an application, which can be found online at the NAFEM Web site, www.thenafemshow.org.
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