Events
January 19, 2022
5 Key Takeaways From MUFES Day 2
More panelists took the stage during Day 2 of FER’s Multiunit Foodservice Equipment Symposium to dive deeper into some of the industry’s hottest topics.
January 18, 2022
6 Key Takeaways From MUFES Day 1
Foodservice industry experts took the stage at FER’S Multiunit Foodservice Equipment Symposium 2022 in Tucson, Ariz., to discuss the state of the industry as operators continue to pivot and adapt to industry challenges and changing customer behaviors and preferences.
December 2, 2021
What You Need To Know About MUFES 2022
FER’s Multiunit Foodservice Equipment Symposium, a biennial event for foodservice equipment decision-makers, is scheduled for Jan. 17-19, 2022, in Tucson, Ariz.
November 1, 2021
Publisher’s Note: Join Us for MUFES 2022
MUFES 2022, set for Jan. 17-19, 2022 in Tucson, Ariz., features 200- and 300-level sessions on best practices for commercial and noncommercial operators.
October 25, 2021
MUFES 2022 Is Right Around the Corner
From learning about the latest in virtual kitchens to hearing how restaurants are changing to meet new customer needs, Foodservice Equipment Reports’ Multiunit Foodservice Equipment Symposium (MUFES) 2022 has it all. Registration is open now.Â
October 22, 2021
HostMilano Wraps Up in Italy
HostMilano, one of the largest foodservice equipment shows in the world, kicked off on Oct. 22 in Italy, and FER was on location.
July 21, 2021
5 Things To Know About The NAFEM Show
It’s been a rocky year and a half, but many manufacturers—deemed essential businesses—kept going, creating new products. It’s showtime.
July 15, 2021
Three key considerations for educational foodservice
During the past year, school foodservice directors approached feeding students and staff with care and creativity. As students return to campus into a still-changing environment, the dining model needs to stay flexible. Read these approaches to offer engaging foodservice in evolving times across all education environments: Grab-and-go is still paramount Restrictions on density and distance…
June 22, 2021
Dine-in or delivery, by design
Dining has taken on a different meaning for many Americans. In 2020, nearly 90% of consumers ordered takeaway, delivery or assembled a meal kit — and diners across all locations and age groups plan to keep mixing up their options going forth. It’s up to forward-thinking foodservice operators to consider how to appeal to all…
June 16, 2021
5 Key Takeaways From FER’s Virtual NEXT Event
From the U.K. to Nashville, Tenn., and beyond, challenges and changes in the foodservice industry have more parallels than one may suspect.
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