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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…
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…
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,…
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…
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…
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…
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…
Port-A-Cool Islander Is To Summer As Patio Heater Is To Winter
The new Port-A-Cool Islander commercial-grade portable evaporative cooling unit is uniquely designed to provide powerful centrifugal airflow that projects 360° of cooled air up to 14 feet lowering outdoor temperatures by as much as 30°F. This revolutionary cooling unit utilizes high-efficiency rigid cooling media called KÜÜL pads to naturally cool spaces up to 600 sq.…
Endless Cold Control For Endless Merchandisers
Master-Bilt introduces the Super Controller option for endless glass door merchandisers with remote refrigeration systems, walk-in coolers and freezers for additional energy efficiency. The Super Controller’s ability to float the head pressure of the condensing unit results in impressive energy savings. Simply stated, floating the pressure allows a condensing unit to use cold air to…
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