By the time you read this, you’ll only have only two days left to submit a nomination for NSF Int’l.’s 2012

Standex Food Service Equipment Group. Standex recently won the Outstanding Exclusive Brand Support Award at the U.S. Foods Culinary Equipment & Supplies annual sales and training conference in Savannah, Ga. It was the first time an entire group of brands has received the award. Standex has 11 brands: American Foodservice, APW Wyott, Bakers Pride, Bevles,…

The Energy Center of Wisconsin is again offering an energy efficiency foodservice training seminar with Don Fisher of Fisher-Nickel. The website.

The Internal Revenue Service has pulled back from a plan that would have required businesses to reconcile the total receipts they report on their business income-tax forms with the amounts that third parties, such as credit card companies, report paying to merchants to settle merchant-card transactions. The IRS announced the change Feb. 10 in Frequently…

Doggie bags and takeout foods will head home bagless, if officials in San Francisco have anything to say about it. The city’s Board of Supervisors voted earlier this month to make it illegal for any shop in the city to offer disposable plastic bags to customers. The law expands a five-year-old bag ban that applies…

Next week’sCatering Equipment Suppliers’ Association to unveil the first data from its research into sustainability and energy savings. CESA’s Mind the Gap project examines the difference in approach to sustainability and energy saving among different parts of the food supply chain—including manufacturers, distributors, consultants and end users—and will help the supply chain identify and benchmark…

The deadline is next Monday, Feb. 20, for

The nation’s 32 million schoolchildren will be eating healthier under just-released U.S. Department of Agriculture guidelines for government-subsidized school meals. The new guidelines are a boon—estimated by the USDA at $250 million in the next two years—for the foodservice equipment industry outfitting school kitchens and cafeterias to ensure those rules are met. The

Ever wonder whether you’re throwing away more business than you’re attracting? No matter what business you’re in, customer service is a tricky thing. It sounds simple enough, but it isn’t. You have to do a lot of listening, which most people don’t like doing, and you have to keep evolving because your customers keep evolving.…