Articles by FER Edit

One of the critical realities of the foodservice business is that richer households buy a significant percentage of restaurant meals. And one of the unfortunate…

Academic, private-sector and government forces have jointly created the world’s first global food-safety training facility. The U.S. Food and Drug Administration, the University of Maryland’s…

Nonfarm payrolls in the United States grew by 80,000 as the unemployment rate fell slightly to 9% in October, according to data released Friday, Oct.…

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.