Foodservice Equipment Reports Fortnightly
www.fermag.com

Welcome to FER Fortnightly Online Newsletter
October 4, 2005








Economic Report:
Sponsored by:
San Jamar

Suppliers Upbeat Following Strong NAFEM Show
Hurricanes Expected To Increase Pressure On Materials, Freight And E&S Pricing
International Growth Outlooks For 2006 Improve

Regulatory Report:
Sponsored by:
APW Wyott Innovations

Energy Bills Set Standard For Pre-Rinse Spray Valves
U.K. Pubs Lean Toward Dropping Food In Favor Of Smoking
Think Tank Says California Can Cut Water Use By 2030
Orlando Pushes For Legislation To Allow Dogs To Dine




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In This Section:
FER Streamlines, Updates Web Site
O'Sullivan, Hatch Receive Top NAFEM Honors
Calling All Kitchen Innovators
FEDA Revamps Web Site
Electrolux Donates Field Kitchens To Hurricane Relief

This issue's Economic ReportSponsor: San Jamar Regulatory ReportSponsor: APW Wyott Innovations
Industry Report MUFES '06, Feb. 11-13, 2006

FER Streamlines, Updates Web Site
Spiffy new online digs for Foodservice Equipment Reports' Web site. The September relaunch of www.fermag.com, timed to coincide with The NAFEM Show in Anaheim, Calif., features a complete upgrade in look, feel and usability.

For starters, the new-and-improved www.fermag.com offers easier navigation. Now each section is only one click from any other section, thanks to handy navigation tabs at the top of every page. A search bar, found at the top-left corner of all pages, lets you do keyword look-ups from anywhere in the site.

And www.fermag.com provides perhaps the most comprehensive content about the foodservice equipment world you'll find anywhere on the Web. The Buyers Guide, for example, gives you immediate access to information from more than 5,000 manufacturers and service providers around the world. You'll also find the full complement of FER's equipment reviews—a full eight years' worth—in the Feature Index.

Other resources include an international Event Calendar, one of the most inclusive in the industry. There's also a listing of more than 80 Associations, both domestic and international.

And for all you Fortnightly fans out there, you'll find all past issues archived by date, plus the invaluable Regulatory Index, where you can look up recent regs coverage by state.



 

Section sponsored by MUFES '06, Feb. 11-13, 2006

O'Sullivan, Hatch Receive Top NAFEM Honors
Louise O'Sullivan, PrimeAdvantage Corp., and David Hatch, Hatco Corp., received two of the highest honors conferred by the North American Association of Food Equipment Manufacturers at The NAFEM Show last month.

O'Sullivan took home the William W. Carpenter Award in honor of a lifetime of dedication to the association and the industry. She began her career with Groen in advertising, marketing and sales positions, and quickly rose through the ranks before being named president in 1985. In '98, she co-founded PrimeAdvantage Corp., a Chicago-based private buying group for manufacturers.

In addition to assisting in the launch of NAFEM's CFSP program, O'Sullivan served on the board of directors, and as treasurer, secretary and v.p. before assuming the NAFEM presidency in '91. She was the first woman in NAFEM history to hold the title.

Hatch's President's Award recognizes his more than 30 years of membership and volunteer work on behalf of the association. His committee work has covered such areas as sales and marketing, education, trade shows and certification. He has also served two terms on the NAFEM board of directors. Hatco is based in Milwaukee.

 


Section sponsored by MUFES '06, Feb. 11-13, 2006

Calling All Kitchen Innovators
If you're developing innovative kitchen equipment or supplies, the National Restaurant Association wants to hear about them. Soon. The NRA is now accepting submissions for its second annual Kitchen Innovations Pavilion.

Products judged to be truly new and cutting edge will be displayed in the Kitchen Innovations Pavilion of the NRA's 2006 Restaurant, Hotel-Motel Show, scheduled for May 20-23 in Chicago. Entries will be evaluated by an independent panel of food facilities consultants and multiunit executives. Suppliers with products that focus on energy, water and labor efficiency are strongly encouraged to apply.

And supplies manufacturers, take note: Organizers have added a supplies category to the '06 event.

The submission deadline is Nov. 18. Only those companies exhibiting at next year's NRA Show are eligible. For more information about submitting products, contact Eric Rude at erude@dineout.org or in Chicago at 312/853-2537.
 


Section sponsored by MUFES '06, Feb. 11-13, 2006

FEDA Revamps Web Site
The Foodservice Equipment Distributors Association has a snazzy new online presence, thanks to a recent revamping. The www.feda.com upgrade is part of FEDA President Bruce Gulbas' agenda to enhance the quality and delivery of FEDA's services.

The site's content has been reorganized for quicker and easier navigation. Members and industry partners gain one-click access, from FEDA's home page, to popular search items such as annual convention information and industry standards on CAD and Bar Coding.

A new section, "News & Views Magazine: Our Flagship," offers feature articles from the past year. And instead of a separate Members' Only section, password-protected pages such as FEDA's Online University Courses and Product Education Center are now designated with a key symbol.

Members who need their username and password should send an e-mail to erika@feda.com. FEDA is based in Chicago.


Section sponsored by MUFES '06, Feb. 11-13, 2006

Electrolux Donates Field Kitchens To Hurricane Relief
Electrolux Professional North America has donated four fully equipped field kitchens to help feed relief workers helping victims of Hurricane Katrina.

The kitchens were transported and installed locally by Electrolux staff in the four relief locations. One was delivered to a Naval Center near Gulfport, Miss., and is being used to cook between 6,000 and 10,000 meals per day. The other three kitchens were delivered to a naval air station near New Orleans, and will provide daily meals for 25,000 military personnel and relief workers.

A team of Electrolux service managers traveled to Gulfport and New Orleans to oversee the setup. In addition, Electrolux-certified chefs conducted in-depth training sessions so that local chefs could use each kitchen to its fullest capacity. Electrolux is headquartered in Fort Lauderdale, Fla.



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