Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
October 20, 2009








Economic Report:
Sponsored by:
Internorga 2010
Only Two Weeks Until FER E&S Market Forecast Webinar Nov. 4
Purchasing Forecasts Commodity Prices To Rise Off Recessionary Lows
Econ Forecasts Improve, But Not For Spending, Employment
State Tax Revenues Plunged Record 16.6% In Q2

Regulatory Report:
Sponsored by:
Manitowoc Foodservice
Menu Labeling, Fast-Food Bans Not Helping, Studies Say
Alabama's Food-Code Changes In January
First Toast, Now Chicken In Latest Cancer Scare
Cornell Makes Sense Of Wage-And-Hour Laws
New Zealand Plans Food Code Overhaul



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In This Section:
NRA Seeks Kitchen Innovation Nominees
MAFSI Announces New Officers, Honors Members
Darden Goes For LEED Gold With New Headquarters
Burger King 20/20 Redesign Takes Off

This issue's Economic ReportSponsor: Internorga 2010
Regulatory ReportSponsor: Manitowoc Foodservice

Industry Report Internorga 2010

NRA Seeks Kitchen Innovation Nominees
Game-changing technology? Innovative equipment? The National Restaurant Association is accepting applications for its 2010 Kitchen Innovations Awards program. Award recipients will exclusively exhibit in the Kitchen Innovations Pavilion at next May's NRA Show at McCormick Place in Chicago.

"Whether helping restaurant and foodservice operators reduce operating costs, save space and staff time, or enhance environmental sustainability, Kitchen Innovations Award recipients have one thing in common—they are the most advanced and revolutionary equipment in the global marketplace," said David Gilbert, NRA's COO.

All applications are judged by an independent panel of experts from some of the industry's most progressive companies. This year's panel includes Dan Bendall, FoodStrategy; Martin Cowley, Walt Disney Parks & Resorts; William Eaton, Cini-Little Int'l.; Robert Forrester, Restaurant Industry Solutions; Foster F. Frable Jr., Clevenger Frable LaValee; Aaron LaMotte, Sodexo Performance Interiors; Robert Marshall, McDonald's Corp.; George McNeill, The Ritz-Carlton Hotel Co.; and Kathleen H. Seelye, Ricca Newmark Design.

NRA is accepting applications through Jan. 8. Companies interested in more information or in applying can do so by calling Eric Rude at 312/853-2525 or checking online at www.restaurant.org/show.

 

Section sponsored by Internorga 2010

MAFSI Announces New Officers, Honors Members
The Manufacturers' Agents Association for the Foodservice Industry ushered in new officers at its 44th annual conference in September. Beginning their terms are John Hoskinson, E. Ruff & Associates, as president; Michael Turetzky, Chernoff Sales, as v.p.; and Danny Collis, Collis Group, as treasurer..

At that same meeting in Toronto, MAFSI also honored five industry professionals and one MAFSI chapter.

The Lifetime Membership Award was presented to Neville Jeens, W. D. Colledge Co. Ltd., Ontario. Jeens, 2002 MAFSI president, was instrumental in the establishment and growth of the Canadian chapter of MAFSI in 1995 and served as the Chapter 26 board member for many years. He won MAFSI's Tony Award in '06.

The Market Mover Award was presented to our own Robin Ashton, FER, and to Terry Hoelle, Structural Concepts. Hoelle, '08 MAFSI Annual Conference co-chair, and Ashton were recognized for outstanding leadership and achievements significant to the advancement of the manufacturers' representative function in the industry.

The Bill H. Loveless Chapter of the Year Award was presented to MAFSI Region 3 (New York Metro) for its exceptional education and activity on a grassroots level. The award is named in memory of Bill Loveless, who died in '02 and whose devotion to MAFSI is legendary. Fifty-year membership recognition awards were given to Elliott Horowitz Associates and The HGA Group for their half-century of MAFSI membership.


Section sponsored by Internorga 2010

Darden Goes For LEED Gold With New Headquarters
When your six restaurant chains are generating nearly $7 billion in annual sales, it's time to think big in terms of headquarters. Darden Restaurants has done just that, opening a new Restaurant Support Center designed to achieve Leadership in Energy and Environmental Design gold certification for new construction from the U.S. Green Building Council. Upon final certification, the Orlando facility will become the largest LEED Gold NC building in Florida.

The three-story, 469,000-sq.-ft. facility, situated on a 57-acre campus, houses 1,300 employees who provide support to nearly 1,800 Red Lobster, Olive Garden, LongHorn Steakhouse, The Capital Grille, Bahama Breeze and Seasons 52 restaurants throughout North America. Within the headquarters walls, Darden now houses all of its support-center personnel under one roof for the first time. Previously, employees worked in 12 different buildings spread across a two-mile radius.

Darden's commitment to sustainability shows in many of the facility's design and construction elements. They include increased use of natural light through an 114,000-sq.-ft. glass curtainwall exterior, a reflective roof system that reduces the heat-island effect and helps maintain the building's interior temperature, and restrooms and irrigation systems using reclaimed water to save nearly two million gallons annually. In addition, more than 90% of the waste generated from construction was recycled.

The flow of ideas between Darden concept employees is encouraged by staircases widened to allow for conversations without blocking traffic flow. And each of the development kitchens for Darden's six restaurant brands is located adjacent to one another, allowing culinary staff to easily interact and share ideas.


Section sponsored by Internorga 2010

Burger King 20/20 Redesign Takes Off
Burger King has made a grand statement in redesign. The chain unveiled its newest 20/20 remodel at its highest-grossing store in the world: Schiphol Airport in Amsterdam. The location, which normally generates more than $12.5 million annual sales, saw record sales in its first month after the redesign.

Now rolling out globally, the 20/20 design concept builds on the strongest global development year in BK's history. In fiscal 2009, the company posted its strongest net-unit growth in almost a decade, and nearly all of it--more than 90% of its net new restaurants, or 338 locations--was outside of the U.S. and Canada. In addition, more restaurants were opened in the Asia Pacific region this year than in the last four years combined.

The redesign builds on the chain's signature flame-broiled burgers and boasts a contemporary industrial palette of metallic and black accents, with finishes resembling brick and concrete. The grill-centric design brings the chain's signature cooking process to life with bold colors, textures, imagery and text. In the kitchen, the batch broiler maximizes cooking flexibility and facilitates a broader menu selection while reducing operational and energy costs. Gas consumption and related costs are down by 52% with the new broiler compared to previous broilers, while the consumption and cost of electricity is reduced by 90%. The company will have the broiler in all of its nearly 12,000 U.S. restaurants by this coming January and plans to then expand its premium offerings with the nationwide rollout of the extra-thick Steakhouse XT burger.

The company says the remodels are pulling in traffic and driving sales; 20/20 restaurants are typically experiencing a double-digit sales lift of up to 15%. More than 60 BKs around the world have undergone the redesign. More than 75 additional restaurants with the 20/20 design are scheduled to be completed by the end of '10 in cities including London; Rome; and Vancouver, Canada. The company has also opened three of its innovative Whopper Bar restaurants, with more planned in the coming months.


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