Foodservice Equipment Reports


MUFES 2018

Jan. 27-29, 2018

Omni Barton Creek Resort & Spa, Austin, Texas 



EARLY BIRD RATES (Through Dec. 1, 2017):
Operator Attendees (normal price $595): 
Supplier Attendees (normal price $4195: 
Sponsors: Please contact Christine Palmer for registration codes. 

To make hotel reservations at Barton Creek, please contact Christine Palmer

PREMEETING EVENTS (included in registration fee)
TOUR: Sat., Jan. 27 from 10:30 am-2:30 pm. We will take the scenic route to the Texas Hill Country, out to Treaty Oak ranch for a private distillery tour and tasting. Treaty Oak distills rum, gin, vodka, whiskey and also brews beer, so there is something for everyone! Enjoy a private Texas inspired lunch paired with house made craft cocktails. The ranch offers outdoor games a funky peacock named Turk and so much more! On the ranch you’ll have time to take in the country air and mingle with new friends!

GOLF: The 2018 MUFES Golf Tournament will be held on the Coore Crenshaw Golf Course on Saturday morning, Jan. 27. Golf club rental is $75.

To register for the premeeting events, please click "continue shopping" in the shopping cart during the registration process.


(as of Oct. 9, 2017)


Arrivals, registration, golf or brewery tour options

7 p.m.-9 p.m.    Opening Dinner Reception

SUNDAY, JAN. 28         

7 a.m.-Noon    Registration

7 a.m.-8:15 a.m.    Breakfast

8:15 a.m.-8:30 a.m.    Opening Remarks, Robin Ashton

8:30 a.m.-9:30 a.m.    Keynote:
Automation & Robotics in Foodservice—Renowned futurist Lowell Catlett, Ph.D., Regents Professor in Agricultural Economics and Business at the College of Agricultural, Consumer and Environmental Sciences, New Mexico State University, leaps into what’s coming very soon in agricultural, environmental and foodservice technologies, with a special look into practical back-of-house robotics already in field testing.

9:30 a.m.-10:30 a.m.    Applying Lean Principles—How can you apply the five principles of Lean at your operation? Josh Howell, Senior Coach at Lean Enterprise Institute, illustrates how he applied the principles when he was at Starbucks, and how he’s worked with other well known chain clients since joining Lean. Rich Vellante, Legal Seafoods, provides detailed insights into how the program improved his operations.

10:30 a.m.-11 a.m.    BREAK & NETWORKING

11 a.m.-Noon    CEC Water Project Results—Just how much water are you using for what parts of your operation? Dave Zabrowski, V.P. Frontier Energy, PG&E’s Food Service Technology Center, reveals the findings of a recent study funded by the California Energy Commission and offers insights for managing your usage.

Noon-1:30 p.m.    LUNCH & NETWORKING

1:30 p.m.-3:00 p.m.    Efficiency Matters—Arby’s did it, and you can too. Arby’s Director of Engineering Frank Inoa and Sr. Director of Equipment R&D Peter Cryan take you through Arby’s Efficiency Matters program, which has reduced energy consumption 20% systemwide. Special focus: Nuts and bolts of how they set their goals, how they identified and found the outside partners they’d need, and how they packaged and presented it all to top management.

3 p.m.-3:30 p.m.    BREAK & NETWORKING   

3:30 p.m.-4:30 p.m.    Industry Forecast 2018—Macro to micro look at the forces that will steer foodservice operator and equipment industry trends and growth for the year ahead, presented by Foodservice Equipment Reports Publisher Robin Ashton and Clarity Marketing’s President John Muldowney.          

5:30 p.m.-6:30 p.m.    Reception                   

6:45 p.m.    Buses depart for Austin for open evening

11:30 p.m.    Last bus returns to Barton Creek


8 a.m.-9:15 a.m.    Breakfast

9:15 a.m.-9:30 a.m.    Opening Remarks, Robin Ashton

Royal A

9:30 a.m.-10:30 a.m.    Goin’ Global 2018—The world keeps spinning, and going’ global in 2018 is not the way it was just a few years ago. S.M.E. & Associates founder Bill Hallett, former SVP of Global Accounts at Welbilt Foodservice and VP of Global Equipment Systems at McDonald’s Corp, and Lyall Newby, formerly Senior Director, Int’l. Equipment Solutions for Yum! Restaurants Int’l., will map out where the global opportunities are, where the pitfalls are, and how the dynamics of expanding overseas have changed.

10:30 a.m.-11 a.m.    BREAK & NETWORKING

11 a.m.-Noon   
21st Century Lighting & Data Capture—Lighting is everywhere. What if you could use those fixtures to record and measure consumer behavior? Yes you already can. Brandon Melton, LC, Director of National Accounts, Regency Lighting, unveils cutting-edge technology that now combines lighting and data collection.                                   

Noon-1:30 p.m.    LUNCH & NETWORKING

1:30 p.m.-2:30 p.m.    CEC Plug Load Project Results
—Richard Young, Dir. of Education, Frontier Energy, at PG&E’s Food Service Technology Center, presents findings from a California Energy Commission-funded study on a wide range of electric countertop plug-load equipment measuring consumption and how much can be saved with high-efficiency replacements.

2:30 p.m.-3 p.m.    BREAK & NETWORKING                                    

3 p.m.-4 p.m.    Advanced Water Filtration—Everyone these days knows water filtration is a must. For those of you who’ve already covered the basics, Justin Thompson, Partner at The YES Group, takes you to the next level. Thompson will cover everything from how much your water quality can vary from location to location, to how climate and water pressure impact your results, and he details which different types of filtration you’ll need for different types of equipment.                     

4 p.m.-5 p.m.    Smart Metering
—What if your store manager could monitor electric consumption and manage accordingly? Mickey Craddock, Foodservice Program Manager at Georgia Power, takes you through the latest in smart-metering equipment, which gives you real-time, or near real-time consumption data at the store level you can use to manage that consumption. He’ll take you through the basic programs offered by several big utilities as well as the more detailed, elaborate systems offered by energy management companies.

5 p.m.    CLOSING COMMENTS & ADJOURNMENT                                   

7 p.m.    Closing Dinner Reception & Casino Night

• Attendance is LIMITED to multiunit operators and targeted to those with facilities, engineering and purchasing responsibilities.
• Supplier attendance is LIMITED* to ensure a one-to-one ratio of supplier to operator, which creates an incredibly valuable networking environment unlike any other industry meeting anywhere.

Thank You To Our Sponsors
Ali Group—ACP, Beverage-Air, Edlund Co. LLC, Electro Freeze, Eloma, IceOMatic, Metro, Rancilio, Scotsman Ice Systems
Eagle Group, Everidge, Franke, Frontline International, Henny Penny, Heritage Food Service Group, ITW Food Equipment Group,
Johnson-Lancaster & Associates Inc., Midea, The Middleby Corp., Nemco Food Equipment Inc., Server Products, Standex—Master-Bilt, Nor-Lake Inc., Stafford-Smith Inc., Structural Concepts Corp., TriMark USA, The Wasserstrom Co., Welbilt

Operator attendance underwritten by NAFEM.