NAFEM Releases 2016 Size & Shape Study

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A deep dive into 2015 sales is now available in NAFEM’s 2016 Size & Shape of the Industry study. Member companies that contributed data will receive a free copy of the study, which reports 2015 sales in nine categories:•           Food Preparation•           Primary Cooking Equipment•           Refrigeration and ice Machines•           Serving Equipment•           Smallwares, Cookware & Kitchen Tools•          …

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Where Do We Find The Next Generation?

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I’ve spent that past week talking about and talking to dealers. After a summer of nominations and e-mail exchanges, our judging panel of manufacturers convened by phone to discuss and choose the dealers for FER‘s biennial Management Excellence Awards. It’s always fascinating to listen to the leading suppliers who know you best debate which companies…

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Fab-Tastic Journey

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Off-the-shelf? Or custom fabrication? Whether it’s stainless or wood, how do you sort through the myriad options?

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Cooking From The Hearth

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Fast and flexible, theatrical hearth ovens aren’t just for show.

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Quality On Demand

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Cini-Little Int’l. foodservice professionals redesign UC San Diego Health’s Thornton Hospital production kitchen to accommodate a newly added 245-bed medical center. It now offers a room-service meal delivery program for patients.

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Conveyor To Cleanliness

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From newer technologies—ventless!—to throughput and tank options, here are top questions to ask before specifying a rack-conveyor warewasher.

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Arby’s Moves The Dial

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Arby’s systemwide energy efficiency program, spanning six years and 1,000+ company-owned locations, has netted the Atlanta-based, fast-crafted sandwich brand annual energy savings in the millions of dollars. It’s also resulted in an edgy new prototype, a U.S. Department of Energy award—and a new lease on life.

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Anatomy Of Arby’s New Kitchen

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In Arby’s new cooking/sandwich assembly platform, key equipment changes have reduced operating costs, saved energy and improved product quality.

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PRODUCTS: September 2016

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Persona Wood Fired Pizzeria relies on Marra Forni wood/gas-fired hearth ovens to prepare menu items from Neapolitan pizzas to toppings, such as roasted vegetables and meats.

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Double Duty

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At the University of Massachusetts Lowell Campus, the McGauvran Student Center relies on smart adjacencies and shared platform equipment to make the best use of a tight, vertical footprint. At the same time, the design increases dining choices for both the meal-plan and retail dining programs—and puts the project in the running for LEED Gold.

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