In This Section:
Cleveland Range Buys JC Pardo
CEC Adds Efficiency Certification Guide To Web
NYC 'Boot Camp' Teaches Restaurateurs How To Get Started
Company Uses Ex-Cops To Nab Grease Thieves
This issue's Economic Report Sponsor: Manitowoc Foodservice Group
Regulatory ReportSponsor: Enodis
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Cleveland Range Buys JC Pardo
In a move to expand its presence in the cook-chill equipment market, commercial steam-cooking equipment maker Cleveland Range/Enodis has acquired the assets of JC Pardo & Sons, a manufacturer of high-volume food production systems.
JC Pardo, Baltimore, has been a key Cleveland Range supplier and partner for more than 10 years.
"The acquisition of JC Pardo positions us better to respond faster to the growing opportunities in cook-chill operations, particularly in international and institutional markets," said Rick Cutler, president of Cleveland Range.
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CEC Adds Efficiency Certification Guide To Web
For equipment manufacturers who want to know how to meet new California Energy Commission efficiency requirements, the CEC has added a summary guide on the whole certification process to its website.
The summary guide has descriptions of all CEC equipment categories and efficiency ratings as well as complete instructions on how to apply for certification. The guide includes processes for third-party certifiers and trade associations as well as manufacturers.
Also available on the site are all the required forms. For more information or to download the guide, go to www.energy.ca.gov/appliances/forms.
NYC 'Boot Camp' Teaches Restaurateurs How To Get Started
Bewildered and exhausted from flailing at New York City red tape? The most basic foodservice facility in the city requires at least six licenses. And to build or renovate a restaurant may require dozens more permits, inspections and city authorizations. It's enough to drive you quite mad.
But fear not. To help you slash your way through the red-tape jungle, New York City's Department of Small Business Services now offers "Restaurant Management Boot Camp" seminars that teach people how to apply for licenses and get started.
The department has a utility on its Web site that describes the steps you have to take to get into business in New York, based on the type of facility you want to open. And, working with Seedco, a nonprofit organization that promotes entrepreneurship, the city has turned the service into a seminar presentation offered monthly. To access the web utility or check the calendar for the next boot camp, go to www.nyc.gov/html/sbs/nycbiz/html/home/home.shtml.
Company Uses Ex-Cops To Nab Grease Thieves
It used to be you had to pay a rendering company to haul away grease from your restaurant. Not any more. Not only has grease become a hot commodity due to new fats/oils/grease ordinances around the country, but a new type of grease thief is springing up.
Restaurants' excess grease is being used more and more often as "biofuel" to run converted diesel engines in cars and trucks. Grease thieves now raid restaurants after hours for "free" fuel for their vehicles, but end up leaving an environmental mess behind in their haste to get away.
Griffin Industries, an agricultural waste collection company based in Cold Spring, Ky., helps its customers stop grease thefts by putting a couple of its employees on the case. Al Cuellar, a former Texas Ranger, and Larry Findley, a former San Antonio police officer, work with local law enforcement around the country to nab thieves in the act.
The company hired the two ex-cops years ago to stem thefts in Texas and Oklahoma. Findley, who's been with the company for 16 years, said the Houston area used to experience 20 to 30 thefts a night. Now, thefts have spread to other areas of the country as biofueled cars have become more common.
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www.fermag.com
