Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
November 30, 2006

Economic Report:
Sponsored by:
Delfield Co./Enodis
Consumer Confidence, Expectations Hold Up In November
Maybe Things Weren't Quite So Tough This Summer
China GDP Growth Expected To Top 9% Again; European Outlooks Improve

Industry Report:
Sponsored by:
Wood Stone Corp.
Enodis Board Again Rejects Aga Proposal, Announces Strong Sales And Profits
Reports Shows Schools Save Big By Going Green
RFID Gets Boosts From Spinach Scare
NAFEM Announces Foodservice POS Technical Specs

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In This Section:
DOE Finally Moves On New Appliance Efficiency Standards
More Cities, Chains Jump On Trans Fat Bandwagon
Philly Health Commish Says City Short Inspectors

This issue's Economic ReportSponsor: Delfield Co./Enodis | 
Industry Report Sponsor: Wood Stone Corp. 

Regulatory Report Sponsored by Franke Foodservice Systems

DOE Finally Moves On New Appliance Efficiency Standards
It's been a long time coming, so long that lawsuits had to be filed, but the U.S. Department of Energy has finally agreed to issue new energy efficiency standards for 22 commercial and residential appliances by 2011. Some will actually take effect as early as this coming February.

The standards cover appliances and equipment including heating and air conditioning systems, water heaters, boilers and motors, dishwashers, clothes dryers and fluorescent lighting. Energy savings from putting the standards in place could potentially power 12 million homes.

The DOE's announcement came as the result of a consent decree filed in U.S. District Court in New York. A lawsuit filed by 15 states, New York City and the National Resources Defense Council charged that the Energy Department was 13 years late in the process of setting standards, even though Congress required they be updated.


Section sponsored by Franke Foodservice Systems

More Cities, Chains Jump On Trans Fat Bandwagon
The trans fat issue looks like it will quickly mirror smoking, with communities taking the initiative to ban the artery-clogging substance even before state or federal governments stir on the subject.

On the heels of moves by New York and Chicago to curb trans fats, the Cambridge, Mass., city council recently announced it would ask restaurants to voluntarily eliminate trans fat from menus, but could well consider a ban in the future.

New York Board of Health Director Dr. Thomas Frieden said he expected to submit a revised plan to a full board meeting next week that would extend the time restaurants would have there to take trans fat out of menu items. The initial plan called for an 18-month phase-in.

Meanwhile, more chains are trying to get ahead of the curve. Taco Bell recently announced it will change fryers over to canola oil for most products by April of next year. A few items, such as the Grilled Stuft Burrito, will still contain small amounts of trans fat, according to chief food innovation officer Warren Widicus. The chain has been working on an alternative to partially hydrogenated soybean oil for two years.

McDonald's said it would cut trans fat from menus in the U.K. and Europe by mid-2008, using a rapeseed/sunflower oil combination, but still hasn't announced a date by which it might make a switch in the United States.

Philadelphia's Eat'n Park Hospitality Group made the switch to trans fat-free oil in September.

Previously, FN has announced other chains moving away from trans fats, among them Burger King, Chili's, Dunkin' Donuts, KFC, Legal Seafood, Panera Bread and Wendy's.

Section sponsored by Franke Foodservice Systems

Philly Health Commish Says City Short Inspectors
Think you can't get enough good help these days? Philadelphia Health Commissioner Carmen Paris recently said she would need to double her staff to meet Food and Drug Administration recommendations for restaurant inspections.

At a city council hearing, Paris said the city's 32 inspectors were checking Philly's 15,000 restaurants every 15.4 months on average. The FDA recommends inspections three times a year. The health department is hiring five new inspectors soon, she said.

By comparison, Chicago's health department has 46 inspectors and 12 supervisors for 15,500 restaurants. But Chicago's inspectors visit only 6,000 restaurants on an annual basis. The rest are inspected every two years unless complaints prompt more visits.

In nearby Lake County, Ill., 18 field inspectors routinely conduct more than 6,000 visits to the county's 2,900 restaurants annually. Laptops make the inspectors more efficient, according to county food program coordinator Larry Mackey.

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