Articles by FER Edit

NAFEM Releases 2016 Size & Shape Study

By FER Edit

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…

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FEDA Extends Profit Survey Deadline To September 13

By FER Edit

Busy summer, busy deal-making or forgetfulness keeping you from returning the 2016 FEDA Profit Survey? Well, FEDA wants to hear from as many as possible…

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RPI Climbs To 100.6, Driven By Solid Cap-Ex Spending Plans

By FER Edit

Although same-store sales and customer traffic levels remain somewhat uneven, operators’ forward-looking plans to buy equipment and remodel stores pushed the National Restaurant Association’s Restaurant…

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FER Forecast’s Top Takeaways

By FER Edit

Most operators should have another good year in 2017, but there are some things you should know.

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Arby’s Magnificent Makeover

By FER Edit

After meeting a goal to save 15% in energy by 2015, the chain has upped the ante to a 20% reduction by '20.

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BACK STORY: Conveyor Conundrum

By FER Edit

Steve Weigel, Branch Manager at Commercial Parts and Service in Dayton, Ohio, takes a call from a good customer with a bad conveyor oven that won't move product through.

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Fab-Tastic Journey

By FER Edit

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

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Maintenance Tips: Warewashers

By FER Edit

Put your best plate forward with customers by properly caring for your rack-conveyor or flight-type warewasher. Share the following tips with your dishroom crew to better maintain your investment.

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Double Duty

By FER Edit

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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PRODUCTS: September 2016

By FER Edit

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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