Publisher’s Note: Sharpening Specs

Understanding the nuances of how to specify certain equipment can be daunting; you simply don’t know what you don’t know. The team at Foodservice Equipment Reports makes it our mission to help you navigate the murky waters. This issue brings together a sort of best of the best, highlighting content to help you get it right the first time.

At the end of September, FER also produced How To Spec Live, a first of its kind, intimate conference focused solely on how to spec some of the most important equipment regularly found in commercial kitchens. Big shows are awesome to get a taste for what’s new and what’s hot, but it can be hard to spend the time necessary at each booth to really talk with the manufacturer and understand the benefits and requirements of each piece of equipment. That’s where How To Spec Live comes in.

FER delivers content to help you get it right the first time.

How to Spec Live featured panel discussions with operators using the equipment, manufacturers that develop it, and dealers and consultants who specify it. The learnings did not end there as we broke into small groups for in-depth product demonstrations, and I must say the food created using these pieces of equipment was amazing.

If you missed How To Spec Live, I hope this “companion” issue will help take out some of the guesswork. And don’t be sad if you missed the learning and networking that came with How To Spec Live as you have another chance at it in March 2027 as FER brings you our annual Multiunit Foodservice Equipment Symposium (MUFES for short). Hope to see you there!

RANDY HANO

President & Publisher

rhano@fermag.com