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April 28, 2014
A World Of Opportunity
The past two-and-a-half weeks have reminded me of something I’ve known a very long time: Few businesses offer more people more opportunity than foodservice. As Beth mentions in her editorial, we’ve been very busy. We attended the annual convention of the Foodservice Equipment Distributors Association in late March, then headed to Shanghai for the Hotelex…
April 28, 2014
China Delivers An Education
Publisher Robin Ashton and I presented “How Big U.S. Chains and Institutions Purchase Equipment and Select Suppliers” for the educational Forum at Hotelex Shanghai/Expo Finefood, March 31-April 3. Richard Young, director of education and lead engineer for Pacific Gas & Electric’s Food Service Technology Center (Fisher-Nickel Inc.), joined us in our adventure and shared a…
March 26, 2014
Salad Segment Is Growing
Salad bars—our equipment focus this issue—are highly fabricated; there’s really no one-size-fits-all example of the “perfect” model. But there are good design practices in bringing together refrigeration, drop-in equipment, serving pieces, lighting, food shields and more. A salad bar certainly can be well thought out. And who better to share do’s and don’ts of smart…
March 26, 2014
Foodservice Bears The Brunt Of Winter
We knew the brutal winter in most parts of the U.S. was hurting restaurant and other foodservice sales. But we had no idea it was this bad. New research from Technomic Inc., the Chicago-based research firm, indicates just how bad it’s been. Technomic research in February found 40% of restaurant operators in every region of…
March 11, 2014
MKN FlexiChef Wins International FCSI Award
The MKN FlexiChef was awarded the Manufacturer of the Year 2013 honors at the FCSI EAME (Europe, Africa, Middle East) meeting in Warsaw in October. The multifaceted cooking unit, equipped with the first automatic cleaning system for horizontal cooking technology, was honored by the consultants for its distinguished design, and optimizing factors related to energy,…
February 26, 2014
Harness The Power Of Word Of Mouth
At NAFEM’s Annual Meeting & Management Workshop—held in New Orleans Feb. 7-10—attendees were treated to some wonderful presentations. One speaker, Jonah Berger, a professor of marketing at the Wharton School of the University of Pennsylvania, shared a message that was particularly thought provoking in terms of how we build brand awareness and stay top-of-mind with…
February 26, 2014
A Push To Bring Fresh Talent To E&S
Mike Whiteley, the new president of the North American Association of Food Equipment Manufacturers, has goals and a vision. The Hatco executive was installed as president in New Orleans on Feb. 8 during the group’s Annual Meeting & Management Workshop. He takes over from Tom Campion of Franke, who, among other achievements, was the first…
February 3, 2014
Advances On The Efficiency Front
Two events last month reminded me of how advancements in energy and water efficiency as well as programs and technologies that push sustainability in foodservice facilities are accelerating. Early in January, Richard Young, senior engineer and director of education at Pacific Gas & Electric’s Food Service Technology Center, San Ramon, Calif., and I presented our…
February 3, 2014
Serendipity Strikes Again
I had no idea when I went to my cousins’ house for dinner that I’d come away with an Exclusive. Kate Kerin, my cousin by marriage, is the director of marketing and corporate affairs for Chipman Design Architecture, Des Plaines, Ill. One of Chipman’s specialties is restaurant design, and the firm counts among its clients…
January 6, 2014
All’s Well With Hatco Drop-In Hot/Cold Wells
The Hatco HCWBI Drop-In Hot/Cold Well dualistic unit can hold hot or cold food products by incorporating both the cold and hot well units into one. Similar to the Hatco CWB Cold Well, the Drop-In Cold Well features auto-defrost, optimal insulation, an efficient condenser and easy serviceability. The Drop-In Hot Well utilizes the “free flow”…
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