Articles by Allison Rezendes

From the Editor: Looking Ahead to 2022

By Allison Rezendes

For several years now, the FER team has taken a moment to look toward the year ahead, and share what they’re watching, looking forward to or predicting for the foodservice industry.

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From the Editor: Your Guide to Spec’ing

By Allison Rezendes

You may notice our features section looks a little different this month.

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Chicago Midwest Chefs Perspectives

How Chefs Use Technology in the Kitchen

By Allison Rezendes

A diverse group of Chicago-area chefs share their thoughts on technology in the back-of-house. Hint: Simple equipment still has a spot.

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From the Editor: A Toast to FER

By Allison Rezendes

Our October issue serves as the 25th anniversary edition of Foodservice Equipment Reports.

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Marie Ffolkes TriMarkWEB resized

5 Ideas for Dealers From the FEDA Annual Conference

By Allison Rezendes

Being proactive and transparent with customers, and taking care of employees, can help dealers tackle today’s supply chain woes.

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From the Editor: Setting Up Food Lockers

By Allison Rezendes

Food lockers seem to be popping up in so many foodservice operations.

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Exclusive: Inside Inspire Brands’ Innovation Center

By Allison Rezendes

Low-cost foam replicas of restaurants and modular kitchen stations help the team at Inspire Brands discover new ways of doing business.

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1 Product, 4 Ways: Induction

By Allison Rezendes

Makers continue to expand their offerings, from warmers to ranges; here are the latest to hit the market.

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From the Editor: Good Choices

By Allison Rezendes

Frontier Energy’s report helps make the business case for investing in energy-efficient equipment.

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5 Things To Know About The NAFEM Show

By Allison Rezendes

It’s been a rocky year and a half, but many manufacturers—deemed essential businesses—kept going, creating new products. It’s showtime.

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