Articles by FER Edit

We look forward to The NAFEM Show every two years for so many reasons—it is, after all, our premier foodservice equipment show. It’s where we get to see cutting-edge product…

Phasing out refrigerants and chemicals deemed harmful to the environment has been an ongoing issue for refrigeration equipment makers for more than 20 years. Today, the industry is facing the…

When we redesigned the magazine at the end of 2012, we added our new department Back Story. Each month, we hit up service technicians—members of the Commercial Food Equipment Service…

In this month’s FER Exclusive, "How To Avoid Installation Nightmares," Founding Editor Emeritus Brian Ward interviews industry professionals about what goes wrong during equipment installations and the best ways to…

It’s time again to shine the spotlight on our industry colleagues who run their businesses with such efficiency, integrity and dependability that they’re models to us all. In 2012, we…

Publisher Robin Ashton and I presented “How Big U.S. Chains and Institutions Purchase Equipment and Select Suppliers” for the educational Forum at Hotelex Shanghai/Expo Finefood, March 31-April 3. Richard Young,…

Salad bars—our equipment focus this issue—are highly fabricated; there’s really no one-size-fits-all example of the “perfect” model. But there are good design practices in bringing together refrigeration, drop-in equipment, serving…

At NAFEM’s Annual Meeting & Management Workshop—held in New Orleans Feb. 7-10—attendees were treated to some wonderful presentations. One speaker, Jonah Berger, a professor of marketing at the Wharton School…

I had no idea when I went to my cousins’ house for dinner that I’d come away with an Exclusive. Kate Kerin, my cousin by marriage, is the director of…