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August 18, 2015
Vollrath Acquires Spain-Based Pujadas
The Vollrath Co., announced August 17 that it has acquired Miguel Pujadas, S.A. The Santa Coloma, Spain-based company, founded in 1921, makes and distributes a wide range of cookware, steam-table pans, buffet and servingware, warewashing racks and light equipment. The acquisition allows Sheboygan, Wis.-based Vollrath to expand its global manufacturing base and diversify its distribution channels…
August 18, 2015
U.S. Visits Up, But Units Down
Visits to foodservice establishments hit their highest number since 2009-10, according to data from The NPD Group’s CREST research, but overall traffic for the year ended May 2015 still was flat compared with the comparative year prior. Additionally, the number of net restaurants in the U.S. fell 1% for the year ended March 31, compared…
August 13, 2015
Ecolab To Spend $40 Million For Swisher Hygiene’s U.S. Operations
Ecolab Inc. will acquire the U.S. operations of Swisher Hygiene for approximately $40 million in cash. Charlotte, N.C.-based Swisher Hygiene offers a range of products and services for the institutional foodservice industry, including warewashing and foodservice cleaning and sanitizing products and services. Operations included in the purchase agreement generate $176 million in annual sales and…
August 13, 2015
FCSI Revit Taskforce Updates Equipment Standards
Through the hard work of an FCSI taskforce, the Revit Foodservice Equipment Standards document has been updated for 2015. All files and documents pertaining to the standards can now be found on FCSI’s Revit Standards Page and is available for all members and non-members to access. Highlights include newly clarified standards for line subcategories, including…
August 6, 2015
In Memoriam: David Wightman, XDX President
David Wightman, considered one of the foodservice equipment industry’s most creative technical minds of the past 20 years, died suddenly on July 29. He was 53. Since 1999, Wightman had served as president and CEO of XDX Innovative Refrigeration, which focuses on improved refrigerant flow properties, heat transfer and thermodynamics to assist customers in driving…
August 4, 2015
E&S Manufacturer List Prices Rose An Average 3.3% During Past Year, Reports AutoQuotes Inc.
Equipment and supplies manufacturers raised list prices an average 3.3% during the year ended June 30, according to data from AutoQuotes Inc. released during Foodservice Equipment Reports annual President’s Preview E&S Market Forecast meeting held July 28 in Rosemont, Ill. Based on data for more than 407,000 product items from more than 500 manufacturers in…
August 4, 2015
FER Forecasts E&S Market To Grow 4.6% In 2016
In case you missed the news before we went on vacation, here’s some end-of-summer optimism: Thanks to the strongest foodservice operator market since before the Great Recession and continuing demand in all three of the key domestic markets for equipment and supplies, Foodservice Equipment Reports is forecasting E&S sales at the manufacturer level will grow…
August 4, 2015
PG&E Food Service Announces Project Tech Advisors
Fisher-Nickel Inc. (Fishnick), the operator of Pacific Gas & Electric Co.’s Food Service Technology Center, has announced a technical advisory committee for its “Demonstration of High-Efficiency Commercial Cooking Equipment and Kitchen Ventilation System Optimization in Commercial Foodservice” project. The project’s goal—awarded last year to Fishnick in a Building Natural Gas Technology grant—is to demonstrate and…
August 4, 2015
…And $15 An Hour Is The New Normal
It appears official that New York’s quick-service workers soon will be earning a minimum wage of $15 an hour. The New York Fast Food Wage Board voted last month to phase in a tiered, $15 an hour minimum wage at restaurants with more than 30 units, providing a faster timetable for New York City operators…
August 4, 2015
Sushi Gets The Deep Freeze In NYC
In a move aimed at killing parasites, New York City’s sushi restaurants are now required to freeze raw fish before serving. The new health-department regulations fall in line with U.S. Food and Drug Administration recommendations. Restaurants must freeze fish for a minimum of 15 hours before serving it raw to kill the bacteria. Certain types…
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