Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
October 23, 2007

Economic Report:
Sponsored by:
Manitowoc Foodservice Group
Heard In The Aisles: Market Upbeat At NAFEM Show
Economists Cut 2008 GDP Projection Again
Jobs Data Revised Upward, Inflation Remains Restrained But Consumer Sentiment Dips
And How About The Long Term? Economists Launch Five-Year Forecasts

Regulatory Report:
Sponsored by:
U.S. House Could Make Quicker Depreciation Permanent
California Air Quality Plans Target Charbroilers
California Lowers Hurdles To Solar Conversion
NYC Says Gas Heaters Okay For Patios
Georgia Food Code Changes Take Effect Dec. 1

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In This Section:
Cassin, Cartwright Honored At NAFEM Show
Follett, Sterilox Win FCSI Innovation Awards
Kendall College Wins FCSI 'Green Award'
Foodie Connection Donates $10K To America's Second Harvest/Atlanta Food Bank
IFMA Names LaBatt, Martin Bros. Award Winners

This issue's Economic ReportSponsor: Manitowoc Foodservice Group
Regulatory ReportSponsor: Enodis

Industry Report Server Products

Cassin, Cartwright Honored At NAFEM Show
Thomas Cassin, Pitco Frialator and MagiKitch'n, and Rick Cartwright, ITW Food Equipment Group, received two of the highest honors conferred by the North American Association of Food Equipment Manufacturers during The NAFEM Show in October.

Cassin was honored with the William W. Carpenter Award for contributions to the foodservice industry during his more than 40 years of service. Cassin, v.p. of the two Concord, N.H.-based Middleby companies, served two terms on the NAFEM Board of Directors and has been active with many committees and industry buying groups.

Cartwright, v.p. and general manager for ITW's Retail Systems division, Troy, Ohio, received the President's Award. Cartwright, a 28-year industry vet, has led NAFEM's Technical Liaison Committee and played a vital role in developing the NAFEM Data Protocol and equipment lifecycle costing methodologies.


Section sponsored by Server Products

Follett, Sterilox Win FCSI Innovation Awards
Follett Corp. and Sterilox Food Safety/PuriCore both received Product of the Year awards at the Foodservice Consultants Society Int'l.'s North American Conference, held earlier this month in Atlanta just prior to the opening there of The NAFEM Show.

Follett won for its Ice Manager Diverter Valve System, while Sterilox earned honors for a unit that produces a food-safe sanitizer using salt, water, and electricity. This is the first time that two companies have won Product of the Year awards.

The Innovation Showcase program, now in its third year, recognizes manufacturers whose commitment to research and development has resulted in groundbreaking advancements. This year's finalists include:

  • Alto-Shaam, ASF-75G Gas Fryer
  • Alto-Shaam, Combitherm Smoker
  • Electrolux Professional NA, S90 Full-Surface Induction Range
  • Groen/Unified Brands, Vortex 100 Series steamer
  • Groen/Unified Brands, SmartSteam 100 Series
  • Hobart Corp., Hobart 3000 Series Slicer
  • Randell/Unified Brands, FX Series refrigerated drawers
  • Scotsman/Enodis, Prodigy Cube Ice Machine

Section sponsored by Server Products

Kendall College Wins FCSI 'Green Award'
Congratulations all around to Kendall College, of Chicago, which was presented with the Foodservice Consultants Society Int'l.'s Green Award during the association's North American Conference Awards Banquet held Oct. 9 at the Omni CNN Center Hotel in Atlanta.

The FCSI Green Award was created several years ago to recognize "exemplary efforts in ecology and environmentally sensitive hospitality operations."

Kendall College has been around for 73 years now, and its School of Culinary Arts has been up and running for the past 22 years.

"The approach being taken by Dean Chris Koetke and his faculty at Kendall College was deemed particularly important by the FCSI Board of Directors because of the focus on heightening environmental awareness in our industry's future leaders," FCSI Worldwide Executive Director Scott Legge added.

The recently relocated and modernized culinary facilities incorporate numerous energy- and water-efficient technologies from refrigeration to cooking, and for the past three years, the college has increasingly emphasized study of the negative impact that foodservice has on the environment.

Examples of green achievements:

  • Launched a composting program in which students not only separate recyclables but also separate compostable matter in the kitchens.
  • Discontinued use of plastic tasting spoons in all lab kitchens.
  • Ongoing discussion and education of sustainable seafood practices.
  • Partnership with the Shedd Aquarium on its "Rite Bite" program in the college's cafeteria.
  • Introduced a sustainability curriculum in the fine dining kitchen class in which students interact directly with local farmers and order products directly from those farms to serve in the restaurant .
  • Developed a class on "Political and Legal Issues of Food" that exposes students to many controversial topics such as sustainability, animal rights, immigration, fair trade, etc.
  • Began installation of a 75' x 75' garden on campus to be used for educational purposes, the products of which will be used for the fine dining restaurant classes.
  • Established a green committee to find creative ways to be more green.

Section sponsored by Server Products

Foodie Connection Donates $10K To America's Second Harvest/Atlanta Food Bank
Foodie Connection, the only national dining guide created by foodservice professionals for foodservice professionals, recently celebrated the publication of its second edition in a big, big way—by donating $10,000 to America's Second Harvest's affiliate Atlanta Food Bank. The contribution was presented to Second Harvest's Bruce Donnelly on Oct. 12 at the Atlanta World Congress Center, site of The NAFEM Show.

The donation was presented on behalf of the contributors, advertisers and presidents of the eight industry association—ACFSA, ASHFSA, CFESA, FEDA, HFM, MAFSI, NAFEM and SFM—that participated in the creation of The Foodie Connection, Vol. II. Attendees at the presentation included TFC Editor Mitchell Schechter, ASHFSA Presidents Linda Lafferty and William Notte, CFESA President Jean Choquette, FEDA President Jim Hanson and HFM President Phyliss Filgate.

"Our first donation to Second Harvest in 2006 led to the distribution of five tractor-trailer loads of food to needy and homeless people in Chicago," Schechter said. "We're proud to have the help of so many industry colleagues and friends to give back to those less fortunate by renewing our support again this year for Second Harvest."

To find out more about The Foodie Connection, log on to or email

Section sponsored by Server Products

IFMA Names LaBatt, Martin Bros. Award Winners
That was quick. In late August, FER Fortnightly told you about a call for nominations for the Int'l. Foodservice Manufacturers Association's new distribution awards. Now we have winners!

Labatt Food Service, San Antonio, took the award for overall excellence in management, customer service and industry/community contributions. Judges said the company's innovative systems and technology reduce distribution and customers' purchasing costs, and its strong leadership and business ethics were some of the deciding factors for their choice.

Martin Bros. Distributing Co., Cedar Falls, Iowa, won the second category honoring outstanding performance in creative marketing and sales programs. Martin Bros.' strategic, marketing-driven approach, corporate focus on teamwork and its separate Marketing Center facility—with its own creative group that serves as an ad agency for the company's clients—were cited as reasons it garnered the award.

A third award, for distinguished achievement, was won by the Tracy family, which operates Dot Foods, Mt. Sterling, Ill. The Tracy family has exhibited a strong commitment to overall industry collaboration and excellence and has shown a high level of support for industry best practices, according to IFMA judges.

All three awards will be presented at IFMA's 2007 Presidents Conference on Nov. 13 at the Renaissance Esmeralda Resort and Spa in Indian Wells, California.

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