Get Ahead at MUFES 2025
This January, operators will return to the classroom at FER’s Multiunit Foodservice Equipment Symposium and learn from experts on a range of topics.
Operators who attend January’s Multiunit Foodservice Equipment Symposium, hosted by Foodservice Equipment Reports, will take a deep dive into industry trends, from all-electric kitchens to global expansion to technology. It all starts Monday, Jan. 27, with premeeting events, including a tour or golf. Then it’s into the classroom for up to five sessions a day on Tuesday, Jan. 28, and Wednesday, Jan. 29. The event takes place at the Hyatt Regency in Clearwater Beach, Fla.
MUFES sets itself apart from other meetings by offering 201-level education sessions specifically for foodservice equipment and supplies specifiers. And with a limited number of attendees compared with, say, a trade show, and a one-to-one ratio of operators to suppliers, the event delivers unmatched networking opportunities.
Pointing to what’s next in the industry, experts on tap at MUFES 2025 include the following:
WD Partners’ Brooke Dusenberry, senior designer, environments, Joanne Heyob, senior vice president, operations strategy and design, and Robert Seely, associate vice president, operations strategy and design, will present a session on mastering restaurant operations. They’ll talk through the natural ebb and flow between creativity and efficiency to uncover the perfect balance.
Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, and Ernesto Romero, sr. manager, kitchen design, Dine Brands Global, will take part in a panel discussion on global expansion strategies.
Related to global expansion, Larry Levine, strategic business manager, global food safety at NSF, will give a rundown on how international certification processes work. Primarily, his presentation will cover how operators can boost food safety through equipment selection.
Back by popular demand, David Henkes, senior principal and head of strategic partnerships at Technomic, will share current data and intelligence on the state of the foodservice industry to help operators prepare for what’s ahead.
Utilities—electricity, water, gas and waste—will serve as the focus of multiple sessions, including presentations by Frontier Energy’s Richard Young, director, and David Zabrowski, vice president. Young will offer up case studies of all-electric kitchens and Zabrowski will give a guide on heat pump water heaters. Frank Johnson, institute engineer and business unit lead for foodservice and agriculture at GTI Energy, will have details on hydrogen’s role in decarbonization and what it means for equipment.
Angel Veza, senior manager of capital, innovation and engagement at ReFED, plans to walk operators through food waste solutions, especially those related to equipment and kitchen setup. She aims to help operators reduce food waste to benefit the environment and their bottom line.
MUFES will wrap up with a panel discussion on balancing technology with hospitality including Ali Nemat, vice president of operations at Jack in the Box, and moderator Rob Grimes, founder and CEO of the International Food and Beverage Technology Association.
For an extended list of MUFES speakers, and to register for the event, visit fermag.com/mufes. The registration fee for operators of $395 (early bird rate) covers all sessions and networking events, ranging from high-end dining at the Hyatt Regency to the premeeting events.
MUFES Sponsors
Amerikooler
Atosa USA
California Foodservice Instant Rebates
Frontline International
Frymaster
Hoshizaki America
Instant Rebates, Powered by Energy Solutions
ITW Food Equipment Group
Merco
RATIONAL
Specifi LLC
Welbilt, an Ali Group Company
Amana Commercial
Beverage-Air
Convotherm
Delfield
Edlund
Electro Freeze
Eloma
Ice-O-Matic
Menumaster Commercial
Merrychef
Metro
Montague
Multiplex
Scotsman Ice
Victory
XpressChef
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