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January 6, 2014
What NAFEM Told Us About The E&S Market
Like many of you, we’re just back from the whirlwind week that is The NAFEM Show. NAFEM was even more intense than usual for us, as we hosted more than 400 of our closest friends for our Industry Awards event on Friday, Feb. 8. We had an absolutely wonderful time. Congratulations again to Management Excellence…
January 6, 2014
Southbend Inks Rep Deal With Frishman
J Frishman Associates has entered into a partnership with Southbend to represent the Fuquay-Varina, N.C., company’s brands to consultants. According to Southbend President John Perruccio, “This partnership will assist our company in developing stronger relationships with our consultant base and communicating with them the developments and changes we have brought to equipment. These changes and…
January 6, 2014
Personal Moves:
Blodgett has named Tim Thaler as its new v.p.-sales and marketing. The 27-year company veteran, most recently director of sales and national accounts, will oversee all sales, marketing and training programs for the Burlington, Vt., company. Blodgett is part of Middleby Corp. Colburn & Guyette has moved to new offices. The consulting and design firm…
January 6, 2014
Prime Advantage’s O’Sullivan Earns Annual Honor
Louise O’ Sullivan, a name long familiar to the E&S industry, is the cover story and honoree in Supply & Demand Chain Executive magazine. O’Sullivan, the founder, president and CEO of Chicago-based Prime Advantage Corp. in Chicago, was named the magazine’s “Pro to Know” of 2013. Prime Advantage is a 16-year-old buying consortium that provides…
January 6, 2014
Globe Equipment Hits Milestone
Globe Equipment Co. is marking its 75th year in business. The Bridgeport, Conn., family-owned dealership has been a regional supplier of foodservice equipment and supplies to restaurants and institutions since 1938, and more recently, internationally. Globe was founded by brothers Sidney and David Ringelheim; Sidney’s son, Jay, now serves as owner of the business. For…
January 6, 2014
Vulcan Names Burke To Head New Schools Program
Kids are heading back to school and the Let’s Move! healthy-eating initiative continues to place salad bars and steamers in the nation’s school cafeterias. Vulcan has tapped school nutrition specialist Mike Burke, CFSP, as K-12 ambassador for its newly launched “Just 4 Schools” program addressing the changing foodservice preparation needs of the K-12 segment; Burke…
January 6, 2014
Montague Taps New Reps For Eastern Corridor
The Montague Co. has appointed William Dolan and Michael Poulos of monobloc as its new representatives covering Delaware (Sussex County), Maryland, northern New Jersey, New York, Maryland, western Pennsylvania, Virginia, Washington, D.C., and southeast West Virginia. Monobloc was created recently by Dolan and Poulos as a resource for upscale kitchen designers and chefs. They have…
January 6, 2014
Rethinking The Forecast
Maybe I was wrong. A few weeks ago, in the middle of the government shutdown and debt-ceiling fight, I wrote that I thought the confrontation might cost the E&S market half a point of growth this year and as much as a point next year. But now, a few weeks past the crisis, I’m feeling…
January 6, 2014
FEDA Sets Next Webinar: “Run Your Territory Before It Runs You”
Time management can be an issue for sales professionals, and the Foodservice Equipment Distributors Association is making that issue the focus for its next webinar. FEDA’s first webinar in 2014 will focus on keeping salespeople proactive instead of reactive. The Feb. 12 webinar will provide specific help to get and maintain control of selling time….
January 6, 2014
Snap To Action With Ultra-Max Gas Griddles
Ultra-Max gas griddles have a new mechanical snap-action control for better turn-down and temperature regulation. Thermostat provides accurate temperature rated from 150°F to 550°F within +/-20° of set point while providing accurate low-temperature performance with snap action to prevent temperature overshoot. Unique internal plate sensor accurately measures the temperature of the griddle plate 3/16-in. from…
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