Articles by FER Edit

Something to chew on: While nearly all the recent losses in net restaurant counts in the United States have been among independent operators, growth last…

Just when one might fear the foodservice market is heading toward a double-dip downturn, those always hungry American consumers decide to eat out more often.…

MANITOWOC FOODSERVICE has promoted Kathy Veder to v.p.-global accounts for Arby’s, Chick-fil-A and Wendy’s. Veder, formerly v.p.-marketing with Frymaster, will focus on marketing initiatives for…

Manitowoc Foodservice has modernized its culinary center in Cleveland, Ohio, to accommodate more high-tech customer meetings, culinary demonstrations and hands-on training. The re-do included a…

THERMO-KOOL/MID-SOUTH INDUSTRIES has promoted David Whitehead to engineering manager. Whitehead joined the Laurel, Miss., walk-in maker in 2003 as a manufacturing engineer and has held…

Motor size and bowl/blade configuration are good starting points for your checklist.

Behind scenes at the new Ronald Tutor Campus Center, a 13,000-sq- ft. production kitchen serves chain outlets, fine dining, a bar/nightclub, a marketplace and the banquet hall.

Welcome to the latest in ice machines. We invited the major makers to submit their newest and most updated machinery, and below we assembled their key features for your review. For a longer list of ice machine suppliers, consult our Buyers Guide here at fermag.com.—Ed.

Note: Supplier Statements are not to be taken as editorial endorsements.

Today’s energy- and water-efficient ice machines step it up with smart diagnostics and digital control.

Seasons 52, Darden Restaurants’ 18-unit seasonally oriented concept, has six new units on the docket. Three of the grill and wine bars should open by…