Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
December 7, 2004








Economic Report:
Sponsored by:
ES3


November Jobs Growth Weaker Than Expected
NRA’s Performance Index Rises; E&S Indicators Agree
Blue Chip Economists Stand With Forecasts, Predict Rising Interest Rates
Consumer Confidence Measures Mixed, 3Q GDP Estimate Boosted


Regulatory Report:
Sponsored by: Hatco Corp.

SoCal Charbroilers Off Hook For Now
Chicago Ventilation Codes Go ‘Back To the Future’
Smoking Bans? Butt Wait, This Time It’s The U.K.
IMC ’06 To Reflect ASHRAE 154
Indiana, Wisconsin Adopt New Food Codes




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In This Section:
Speed-Oven Rollout Makes Subway Hot To Trot
NSF Wants YOU To Nominate Food Safety Leaders
In Ontario, ‘A’ Stands For Accessibility
Skinner Steps Up As McCEO at McDonald's
L&L Hawaiian Barbecue To Spread Aloha Taste
Frima Takes Top APRIA Award


This issue's Economic ReportSponsor: ES3 |  Regulatory ReportSponsor: Hatco Corp.


Industry ReportAtlas Metal Industries Inc.

Speed-Oven Rollout Makes Subway Hot To Trot
Ready, set…toast! That’s the word at Subway shops across the country, now that the Milford, Conn., chain has completed the rollout of TurboChef ovens to its 20,000 North American stores.

The TurboChef Tornado ovens toasts in 20 secs., using a combination of high-speed forced hot air and timed bursts of microwave energy to do the job. The equipment cost alone for Subway’s "Speed Oven Initiative" was at least $100 million, according to FER Fortnightly estimates.

The franchise-wide rollout of the Tornado ovens began in July. The TurboChef ovens become commercially available in January ’05.

Subway operates about 22,250 locations in 78 countries. The company opened 2,250 stores this year, and plans to open another 2,300 in ’05.





Section sponsored by Atlas Metal Industries Inc.

NSF Wants YOU To Nominate Food Safety Leaders
NSF Int'l. is giving all you food safety professionals a chance to give credit where credit is due. The Ann Arbor, Mich., organization is now accepting nominations for its second annual Food Safety Leadership Awards.

NSF established the awards program in 2003 to honor outstanding food safety achievements.

The six award categories include technology breakthroughs, research advances, equipment design, product development, packaging innovation and systems improvements. A special lifetime achievement award will also be presented.

Foodservice operators, manufacturers, researchers and members of academia are all eligible for nomination.

The winners will be announced at the National Restaurant Association Restaurant, Hotel-Motel Show, which takes place May 21-24 in Chicago.

Nominations can be submitted online through Feb. 28 at this link: www.nsf.org/business/newsroom/fs_awards_nomination.asp.



Section sponsored by Atlas Metal Industries Inc.

In Ontario, ‘A’ Stands For Accessibility
The "A" word—as in Accessibility for the disabled—has the attention of restaurant chain operators in Ontario, Canada.

An initiative led by the Ontario Human Rights Commission has persuaded at least 17 U.S. and Canadian restaurant chains operating in the province to commit to eliminating barriers for handicapped customers.

So far, participating companies include Burger King, KFC, McDonald's, Red Lobster, Starbucks, Subway, Taco Bell and Tim Horton’s, plus a handful of smaller chains.

Ontario’s "Dining Out Accessibly" commitment asks companies to take five steps:
1. To develop an accessibility policy;
2. Identify accessibility barriers in all units;
3. Develop a standardized accessibility plan for future locations;
4. Develop a plan for existing locations and begin removing barriers;
5. Monitor progress and report after one year to the Commission.

Unlike the Americans With Disabilities Act’s government-led, prescriptive approach, the Ontario accessibility program allows restaurant companies to develop and implement their own guidelines.

For further information, click through to the Dining Out Accessibly section of the Ontario Human Rights Commission Web page, www.ohrc.on.ca.



Section sponsored by Atlas Metal Industries Inc.

Skinner Steps Up As McCEO at McDonald's
It’s been a turbulent year in McDonald's land. For the second time in seven months, McDonald's Corp. has had to name a new leader—this time following President and CEO Charlie Bell’s sudden decision to step down in order to battle cancer.

Vice Chairman Jim Skinner has been tapped to take Bell’s place as CEO, while Mike Roberts, the chief executive of McDonald's USA, has been promoted to president and COO of the parent company.

Skinner joined McDonald's in 1971 as a restaurant manager trainee. His positions have included regional v.p., senior zone manager, senior v.p. and relationship partner in charge of overseeing restaurant development in Central Europe, the Middle East, India and Africa, and president and COO of McDonald's Europe/Asia/Pacific and the Middle East.

Roberts came to McDonald's in ’77 as a regional purchasing manager, and worked his way up the ladder to become president of McDonald's USA. Under Roberts’ leadership, domestic stores are in their second year of double-digit operating growth.

The Oak Brook, Ill., company operates more than 30,000 restaurants in 119 countries.



Section sponsored by Atlas Metal Industries Inc.

L&L Hawaiian Barbecue To Spread Aloha Taste
Say "aloha" to L&L Hawaiian Barbecue, the Honolulu-based chain busy spreading its island-inspired cuisine across the mainland and beyond.

L&L plans to open about 50 stores nationwide during 2004, followed by about 50 next year—roughly one opening per week, according to CEO Eddie Flores. Currently the chain—in Hawaii called L&L Drive-Inn—operates 110 stores in eight states.

Flores envisions as many as 300 total L&L outlets within five years. Target markets include locations in Michigan, New York and Oregon, as well as Boston and New York City.

L&L lures customers with its oversized American-Asian plate lunches—two scoops of rice and a scoop of macaroni salad next to such entrees as chicken katsu, beef curry, deep fried shrimp, mahi-mahi, barbecue short ribs or hamburger steak. Prices average $4 for a regular plate, and about $7.50 for the large size. And homesick Hawaiians zoom in on the Spam musubi (Spam topped rice balls).

A typical L&L covers 1,500 to 2,000 sq. ft., with seating for up to 40. About 40% of sales is takeout. The equipment package, centered on fryers and grills, runs about $85,000.





Section sponsored by Atlas Metal Industries Inc.

Frima/Rational Takes Top APRIA Award
Technological innovation took center stage at the APRIA Awards competition held during October’s Equip’Hotel show in Paris.

Eight manufacturers won awards in three categories. Frima S.A., a Rational AG company, took home top prize for its Self Cooking Center, a combi oven-steamer that automatically controls cooking times, humidity and other parameters according to type of product, weight and desired level of doneness.

In the "Materials And Equipment For Use In Large Kitchens" category, Bonnet Grande Cuisine, France, won for its remote pick probe, which uses wireless technology instead of a conventional cable. HMI Thirode was honored for its Emeraude 3 ovens, which come equipped with programmable heated cooking shelves that can be controlled from remote sites via computer.

In the "Small Materials and Kitchen or Counter Equipment" category, Platex took home an award for its Profil tray, while Dito Sama won for its T8E Dito vegetable peeler. Other winners included Demarle S.A. for its Silform baking mats and Santos for its Drink Mixer Santos.

Finally, the "Hygiene and Safety Performance of Equipment or in Catering Operations" category tapped Sofinor S.A. a winner for its service trolley. Groupe Lanef was honored for its low-maintenance tin washer.




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