Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
November 1, 2005








Economic Report:
Sponsored by:
Atlas Metal Indiustries, Inc.

Technomic Forecasts Moderating Operator Sales Growth In 2006
Businesses Find It Easier To Raise Prices
Michigan's Consumer Sentiment Index Hits 13-Year Low
But Wall Street Rallies On Higher Than Expected GDP Growth

Regulatory Report:
Sponsored by:
APW Wyott Innovations
Don't Mess With New Child Labor Rules
No More Residential Gas Connectors, New NFGC Says
Coke Working To Meet Kyoto Standards
Database Makes It Easy To Look Up Energy Regs
U.S. House Passes 'Personal Responsibility' Bill




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In This Section:
Win-Holt Buys Texas Custom Metal Works
Hoshizaki America To Buy Lancer Corp.
Johnson, Torné Named To FCSI Council Of Fellows
Foodie Connection: A Dining Guide For You, By You
Parents Responsible For Overweight Kids, But Restaurants Not Helping
Study Shows Bigger Portions Lead To Obesity — Duh!

This issue's Economic ReportSponsor: Atlas Metal Industries Inc. Regulatory ReportSponsor: APW Wyott Innovations
Industry Report MUFES '06, Feb. 11-13, 2006

Win-Holt Buys Texas Custom Metal Works
Seeing an opportunity to expand in the high-end custom fab market, Win-Holt Equipment Group, Garden City, N.Y., has acquired Texas Custom Metal Works, of Grand Prairie, Texas.

Texas Custom designs, manufactures and installs custom stainless steel kitchens, counters and food prep areas. Clients include Cheesecake Factory, El Chico and Taco Casa. Texas Custom operates out of a facility in Grand Prairie, within five miles of Win-Holt's Texas facility.

Owners Darrell Johnson and Jeff Taylor will join Win-Holt to oversee and expand the company's custom stainless business.

Win-Holt specializes in foodservice and material handling equipment. The company operates four manufacturing facilities in the United States.


 

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

Hoshizaki America To Buy Lancer Corp.
Ice machine maker Hoshizaki America will be increasing its share of the beverage equipment market with the upcoming acquisition of beverage dispenser supplier Lancer Corp. The deal, valued at $215 million, is expected to be finalized in February.

"This acquisition...brings together two very strong companies," said Seishi Sakamoto, president of parent company Hoshizaki Electric Co., Nagoya, Japan. "We are excited about...improving the value of the products and services we offer for customers of both Hoshizaki and Lancer."

Lancer Corp., San Antonio, specializes in fountain soft drink dispensers, frozen beverage dispensers, dispensing valves, beer dispensing equipment, and beverage dispensing parts and accessories. The company operates facilities in Australia, Belgium, Mexico, New Zealand and the United Kingdom as well as the United States.

Hoshizaki America, Peachtree City, Ga., is a subsidiary of Hoshizaki Electric Co.


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

Johnson, Torné Named To FCSI Council Of Fellows
An ovation, please: Michael Johnson and Leif Torné were inducted into Foodservice Consultants Society Int'l.'s Council of Fellows in September, an honor reserved for the very few.

Johnson, president of Hilliker Associates, Marietta, Ga., has more than 40 years' foodservice industry experience. He served on the FCSI board of directors for seven years; as president in 1994; on the first FCSI board of examiners; and in 2005, won the FCSI Award for Excellence in Design.

Torné heads Torné Consult, a foodservice design practice in Sweden. As one of the early FCSI members from Europe, Leif chaired the European Chapter from '75 to '78. He has served on the FCSI Worldwide Board of Directors and the FCSI European Board of Trustees.

The FCSI Council of Fellows was established as a means of recognizing extraordinary contributions to the foodservice industry and the foodservice consulting profession.


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

Foodie Connection: A Dining Guide For You, By You
Are you tired of worthless dining guides compiled alphabetically by people who know nothing about food and think an ambience is an emergency vehicle? Sure you are. We know WE are.

Foodie Connection is a new alternative guide, written for the noncommercial operator market, by foodservice professionals from every sector and segment. The brainchild of longtime industry editor Mitch Schechter, Foodie Connection is "a series of insider's dining guides to America's most enticing dining destinations," with all reviews contributed "by foodservice professionals, for foodservice professionals."

Do you have a favorite restaurant or two you'd recommend? Foodie's first volume, devoted to roadhouse restaurants, is scheduled to go to press before year's end, and Schechter said he's inviting industry reviewers to submit recommendations right now.

The process is remarkably simple, even if you don't have the time or inclination to write much more than a few lines. Just go to www.foodieconnection.com. Fill out the Road Reviewer's Checklist, which is mainly multiple choice, factual information, and a few blanks for comments about such things as your favorite dishes.

Foodie editors do all the rest, turning your checklist information into a written review. The Web site even has a sample write-up to show you how your information would be converted into review text.

For more information on submitting restaurant recommendations or pursuing business-to-business advertising opportunities, check out www.foodieconnection.com.


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

Parents Responsible For Overweight Kids, But Restaurants Not Helping
If you read this story, you need to read the next one, too.

Who's responsible for childhood obesity? Parents. That's the conclusion drawn from a recent survey conducted by international research firm Mintel, in which 77% of adult respondents put the blame on parents.

In other findings, the firm cited U.S. Bureau of Labor data that indicate both parents and kids are spending more time traveling to work, school and activities, eating on the way. The on-the-run lifestyle, including a lack of regulated family-oriented meals, was one reason cited for poor dietary habits.

And the nature of the food itself came under fire, with 93% of survey respondents saying junk food plays a key role in creating obese kids. The research firm's menu tracking system found that 47% of kids' menu items in restaurants are fried. Top five items on children's menus, according to the firm, were chicken fingers, grilled cheese sandwiches, burgers, macaroni and cheese, and hot dogs—not exactly low-fat fare. That suggests that food companies and restaurants still need to do a better job of giving consumers more healthful options.

About 42% of survey respondents also said someone in their household was overweight.


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

Study Shows Bigger Portions Lead To Obesity — Duh!
If you put it in front of us, we'll eat it. Researchers at Penn State University have determined that people will tend to eat what's in front of them, regardless of portion size or hunger, and they'll get fatter.

Sounds like common-sense conclusions, but scientists like to nail down the variables and measure results, and this study did it.

Barbara Rolls, holder of the Guthrie chair of nutritional sciences and director of the Laboratory for the Study of Human Ingestive Behavior, ran the long-term study on the effects of eating larger portions. Building on research that revealed portion sizes of restaurant food, consumer packaged goods and even cookbook recipes have increased since the 1970s, Rolls looked at what people do when served larger portions. Study participants were given regular meals for 11 days, then similar meals in larger proportions for 11 days with a two-week break between the study periods.

Participants weren't told about the increased portions. On average, they consumed 16% more calories in the second study period. Participants reported a slight decrease in hunger and slight increase in fullness, but didn't modify their intake as a result. Only about two-thirds noticed that the portion size had been increased.

In another study, conducted by Aramark, 52% of respondents said they wish restaurants would offer half-size entrées.



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