From The Field - Brian Ward
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Brian Ward, Brian Ward, co-founder and chief editor/associate publisher, has brought an enthusiasm for machinery to E&S publishing for nearly 20 years. That "gearhead" interest in how things work shows in FER's informal, candid style that "talks" to readers the way they talk with each other. He serves on the NAFEM Technical Liaison Committee as well as the advisory board of the Food Service Technology Center in San Ramon, Calif. June 01, 2012
Greetings, all, and welcome to my last editorial written as chief editor. Not that I’ll be gone gone. Just semi-gone. I’ll still be stopping in from time to time, working on a variety of projects and writing some stories. But it’s time for me to explore some other functions here in the foodservice universe as well. Sixteen years is a great run, and a... »
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April 01, 2012
Some new incentives would get us over the hump. »
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February 01, 2012
Regulatory self-perpetuation is almost a law of physics. »
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December 30, 2011
Basic blocking and tackling opens up opportunities. »
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December 02, 2011
MUFES gives you specifics you can implement right away. »
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November 01, 2011
You can’t cut your way to prosperity. »
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October 03, 2011
NAFEM, ASTM, ASHRAE among associations making equipment better. »
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September 01, 2011
Jobs growth and pent-up demand are positive markers. »
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June 01, 2011
Patterns in the news show interesting activity. »
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April 01, 2011
R&D departments, it appears, burned midnight oil even during the downturn. »
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March 01, 2011
And not much time for tweaking. »
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February 01, 2011
It’s a new year, as good a time as any to step back and see the bigger picture. »
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January 03, 2011
Find out more at The NAFEM Show, and then pitch in. It’s YOUR future. »
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December 01, 2010
2011 will be a challenge. Get involved. »
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November 15, 2010
Does your supplier know what you’re buying? Do you know what your supplier is selling? Are they the same things? »
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August 01, 2010
Waste-heat recovery is a great beginning. »
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July 13, 2010
Is Energy Star forgetting the original goals? »
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April 15, 2010
Peruse this magazine, or check out the stories in FER Fortnightly, and you can see an awful lot of flux in foodservice these days. It's not just simple one-problem-at-a-time turmoil, either. Everything is tied to everything else, like some big three-dimensional web pulled tight as a guitar string. Tweak it here, and things twang here, there... »
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