Frontline's M3 data management system ensures fried food consistency batch after batch.
MOREThe impact of multiunit buyers and the internet accelerate the nationalization of distribution.
MORESuzanne Painter-Supplee, LEED AP+ID&C, CFSP has joined Specifi as V.P.-North American Sales. Specifi offers an end-to-end global BIM platform to streamline the design/build process for commercial kitchens.For the last 25 years, Painter-Supplee has worked in sales and sales management capacities for E&S manufacturers including Hobart, Scotsman, Champion Industries and Vollrath Co. Since 2008, her efforts…
MOREThe members of the Commercial Food Equipment Service Association have elected Gary Potvin of Pine Tree Food Equipment to serve as president for the next two years. Potvin was elected during CFESA’s Spring Conference in Chicago last month. Several other individuals were elected to serve as officers: Vice President: Kirby Mallon, Elmer Schultz Services Vice…
MOREThe Distribution Team, which often holds seminars for FEDA members, has a new one this month on “Running a Profitable Warehouse.” FEDA has encouraged its members to attend the June 24 program in Chicago. The seminar includes tangible solutions to real challenges in warehouse operations, including teamwork; layout; picking, packing and shipping; cycle counting and…
MOREThe new test kitchen unveiled in St. Louis last week by Heartland Reps is primed for cooking demos and testing on the equipment lines repped by the Missouri firm. “This new test kitchen facility will provide us a place to bring our dealers, consultants, chains and end-users for equipment testing and menu development,” said Rocky…
MORELast month’s 97th annual National Restaurant Association Show in Chicago saw a record set for exhibit space and a 6% uptick in total registration—including a 9% jump in dealer/distributor attendance. The May 21-24 show brought together a diverse range of industry segments, including 98 of the top 100 restaurant brands. The more than 67,000 total…
MOREThe most interesting thing I heard someone say during the recently concluded National Restaurant Association Show came from Hubertus Muehlhaeuser, the CEO of newly independent Manitowoc Foodservice, “Rising foodservice labor costs are a gift from the gods to the equipment industry,” he told a group of financial analysts at breakfast during the show on May…
MOREAnticipating that the economic fundamentals that drive foodservice sales will remain positive, Technomic Inc., the Chicago-based foodservice research firm, forecasts that total industry sales will grow 4.9% in current dollars and 2.3% after menu price inflation of 2.7% is factored out in 2017. The firm released its revised forecast for 2016 and its preliminary forecast…
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