Articles by FER Edit

NAFEM Releases 2016 Size & Shape Study

By FER Edit

A deep dive into 2015 sales is now available in NAFEM’s 2016 Size & Shape of the Industry study. Member companies that contributed data will…

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RPI Climbs To 100.6, Driven By Solid Cap-Ex Spending Plans

By FER Edit

Although same-store sales and customer traffic levels remain somewhat uneven, operators’ forward-looking plans to buy equipment and remodel stores pushed the National Restaurant Association’s Restaurant…

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FEDA Extends Profit Survey Deadline To September 13

By FER Edit

Busy summer, busy deal-making or forgetfulness keeping you from returning the 2016 FEDA Profit Survey? Well, FEDA wants to hear from as many as possible…

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Where Do We Find The Next Generation?

By FER Edit

I’ve spent that past week talking about and talking to dealers. After a summer of nominations and e-mail exchanges, our judging panel of manufacturers convened…

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Double Duty

By FER Edit

At the University of Massachusetts Lowell Campus, the McGauvran Student Center relies on smart adjacencies and shared platform equipment to make the best use of a tight, vertical footprint. At the same time, the design increases dining choices for both the meal-plan and retail dining programs—and puts the project in the running for LEED Gold.

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Maintenance Tips: Warewashers

By FER Edit

Put your best plate forward with customers by properly caring for your rack-conveyor or flight-type warewasher. Share the following tips with your dishroom crew to better maintain your investment.

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Conveyor To Cleanliness

By FER Edit

From newer technologies—ventless!—to throughput and tank options, here are top questions to ask before specifying a rack-conveyor warewasher.

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Arby’s Moves The Dial

By FER Edit

Arby’s systemwide energy efficiency program, spanning six years and 1,000+ company-owned locations, has netted the Atlanta-based, fast-crafted sandwich brand annual energy savings in the millions of dollars. It’s also resulted in an edgy new prototype, a U.S. Department of Energy award—and a new lease on life.

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Fab-Tastic Journey

By FER Edit

Off-the-shelf? Or custom fabrication? Whether it’s stainless or wood, how do you sort through the myriad options?

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Quality On Demand

By FER Edit

Cini-Little Int’l. foodservice professionals redesign UC San Diego Health’s Thornton Hospital production kitchen to accommodate a newly added 245-bed medical center. It now offers a room-service meal delivery program for patients.

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