Foodservice Equipment & Supplies articles from December 2006

Foodservice Equipment & Supplies archives from December 2006

Green Foodservice: Efficient Equipment Selection & Design.
December 1, 2006... Kathleen Seelye, FFCSI Partner and President of Foodservice Design Ricca Newmark Design New York City kseelye@riccanewmark.com The notion of "green" design is a popular one today and many foodservice professionals have their own ideas about...

Julie Walden.(a successful business women)
December 1, 2006... By Howard Riell, Contributing Editor Beltram Foodservice Group, Tampa, Fla. Julie Walden, national accounts manager for Beltram Foodservice Group in Tampa, Fla., grew up in the restaurant business. In fact, some of her earliest...

Easy As Pie.
December 1, 2006... By Amelia Levin, Associate Editor Simple ingredients, simple equipment, but qualityin both aspects makes the best pizza. You can pretty much sum up the best things about pizza in three words: bread, cheese and tomato sauce. You can...

In Search of Innovation.
December 1, 2006... Joseph M. Carbonara, Editor in Chief I bet if you were to ask 100 people planning to attend an exhibition such as The NAFEM Show or The National Restaurant Association's annual event, if they would want to see new and innovative products,...

Riverside Casino & Golf Resort in Iowa City, Iowa.
December 1, 2006... By Donna Boss, Contributing Editor A central kitchen with dedicated areas that support each of the casino and resort's foodservice venues provides cross-utilization of staff, equipment and storage, and enhances controls over food safety...

Chain Expansion Report.
December 1, 2006... Staff CPK, Kona Grill and other chains release expansion information. - Arby's signed agreements with three new and 10 existing franchisees to develop 34 restaurants throughout Arizona, California, Florida, Georgia, Illinois, Iowa,...

Vollrath Appoints New Vice President of Marketing.
December 1, 2006... Staff The Vollrath Co., LLC appointed Paul Egbert as its new vice president of marketing. Egbert comes to Vollrath from TIDI Products where he held the position of vice president of marketing and business development. In his new role,...

FEDA Announces 2007 Conference Dates, Location.
December 1, 2006... Staff The Foodservice Equipment Distributors Association announced its 2007 convention will take place March 21-25 at the Desert Springs JW Marriot Resort and Spa in Palm Desert, Calif. This year's theme will be "Lead the Way to a...

Edlund Co. Hires Two New Sales Directors.
December 1, 2006... Staff Edlund Co. Inc., a Vermont-based foodservice equipment manufacturer, appointed Sandra Hoyt to the newly established position of director of sales for the Eastern region. Joseph Fera was hired as director of national accounts. ...

NRA Promotes Morris and Kirrish to Vice Presidents.
December 1, 2006... Staff The National Restaurant Association promoted Jennifer Morris to vice president of operations and services and Greg Kirrish to vice president of sales and marketing. The NRA will host its annual trade show May 19-22 at Chicago's...

Somat Co. Acquires Red Goat Disposers.
December 1, 2006... Staff Somat Co. of Lancaster, Pa., a provider of pulping and dewatering systems, announced the completion of an acquisition of Red Goat Disposers, a manufacturer of heavy-duty food waste disposers and controls based in Murfreesboro, Tenn....

NAFEM Introduces Two Tools for Determining Total Cost of Ownership.
December 1, 2006... Staff The North American Association of Food Equipment Manufacturers introduced two tools designed to assist industry professionals in considering foodservice equipment life expectancies and total cost of ownership. The tools are available...

Brinker Names Monteagudo COO of Maggiano's.
December 1, 2006... Staff Brinker International named Gene Monteagudo chief operating officer of its Maggiano's Little Italy restaurant brand. In his new role, Monteagudo will oversee operations for all Maggiano's nationwide as well as develop policy and...

HFM Analysis Reveals Hospital Dining Services Continue to Improve.
December 1, 2006... Staff The top priority of members of the National Society for Healthcare Foodservice Management is patient and customer satisfaction, according to a survey profiling HFM members. Boosting patient satisfaction was second only to cost...

Federal Industries Appoints New President.
December 1, 2006... Staff Federal Industries, a manufacturer of display cases, named John Minahan as company president. In his new role, he will oversee management of operations and products worldwide. Minahan most recently served as Federal's director of...

Del Taco Promotes Lopez to President.
December 1, 2006... Staff Del Taco promoted Shirley Lopez to president of the quick-serve chain. Lopez succeeds Ron Petty, who was previously promoted to president of Sagittarius Development Group, which is a division of Del Taco's parent company. Lopez...

New VPs for Dunkin' Brands.
December 1, 2006... Staff Dunkin' Brands appointed Bonnie Monahan to the position of vice president, treasurer. In her new role, Monahan will lead the treasury team and oversee all cash management, corporate real estate, franchisee financing and risk...

Update International Names New Vice President of Sales.
December 1, 2006... Staff Update International promoted Stephen Diettrich to vice president of sales. For the past five years, Diettrich has held the position of national sales manager. Prior to joining Update, Diettrich had more than 25 years of...

NSF International Announces Three Senior Management Promotions.
December 1, 2006... Staff NSF International announced three senior management promotions. They include Kristen Holt, senior vice president of NSF Food Safety and Dietary Supplement Programs; Michael Walsh, vice president and chief financial officer; and Tom...

Foodservice Institute of America Debuts.
December 1, 2006... Staff In an attempt to unite all segments of the industry under an umbrella organization, the Foodservice Institute of America (FIA) is taking shape. The fledgling organization's intent is to move the foodservice industry forward through...

Do Your Due Diligence.(guidance to supply chain managers)
December 1, 2006... Scott Hester President Refrigerated Specialist Inc. Mesquite, Texas shester@rsidfw.com As service agents, all projects we undertake are meant to be profitable for all members of the supply chain. While navigating through some projects,...

Product Marketplace.(Buyers guide)
December 1, 2006... Staff Manitowoc Ice Inc., Manitowoc Foodservice Group The S-Series SPA hotel ice dispenser accepts a 220- or 300-wide ice machine and provides up to 870 lbs. of ice daily. Ice storage capacities range from 120 lbs. up to 180 lbs. Features...

Mimi's Cafe.
December 1, 2006... By Donna Boss, Contributing Editor A compact, fully equipped kitchen supports breakfast, lunch and dinner preparation for up to 1,000 customers a day. The key is a design that maximizes efficiency. In an attempt to combine the quality,...

Project Management 101.
December 1, 2006... By Lisa White, Contributing Editor Defining the roles and responsibilities of those involved infoodservice projects is key to making everyone's job easier. A foodservice project can be compared to a well-oiled machine. When all of the...

Akron City Hospital Akron, Ohio.
December 2, 2006... By Lisa White, Contributing Editor An upscale, full-service restaurant and food court provide many options for visitors and staff at Akron City Hospital. In today's competitive retail foodservice environment, it is not easy to build...

Clarian Health Partners Inc., Indianapolis.
December 2, 2006... By Donna Boss, Contributing Editor Implementing a room service program in a five-hospital system, keeping the foodservices self-operatedand managing $9 million in retail services revenue require astute leadership, strong team partnerships...

Consultant"s Viewpoint: Operational & Design Considerations for Healthcare.
December 2, 2006... Georgie Shockey, FCSI Principal, Ruck-Shockey Associates Inc. The Woodlands, Texas georgie@ruckshockey.com Several converging factors continue to affect all U.S. hospitals and, in turn, their foodservice operations. The average age of...

Editor"s Perspective: All-Star Spirit.
December 2, 2006... Joseph M. Carbonara, Editor in Chief There was a time when referring to a healthcare foodservice provider as an All-Star would be considered a contradiction in terms. That's because in those days, hospital food often consisted of a slice...

Emory Healthcare Atlanta.
December 2, 2006... Staff This Atlanta-based institution began earning higher patient satisfaction scores after switching to cook-chill and teaming with the nursing department. The foodservice staff at Atlanta's Emory University Hospital knew it was time...

Lee Memorial Health System In Southwest Florida.
December 2, 2006... By Donna Boss, Contributing Editor Serving five hospitals, two specialty hospitals, an employed primary care physician group, a walk-in medical center, a skilled nursing home and more, this health system's food and nutrition services...

Maine Medical Center, Portland, Maine.
December 2, 2006... By Lisa White, Contributing Editor The foodservice program supports this hospital's focus on health through several initiatives such as replacing its fryers with induction heating. When Maine Medical Center (MMC) redesigned its...

MassachusettsGeneral Hospital, Boston.
December 2, 2006... By Amelia Levin, Associate Editor Mass General's massive foodservice program continues to grow with success. Mass General, or so the nickname has become, is one of the largest and most highly recognized hospitals in the country, and...

Piedmont Hospital, Atlanta.
December 2, 2006... By Amelia Levin, Associate Editor Piedmont's dedication to high-class, high-quality foodservice boosts patient satisfaction. Nestled in the heart of Buckhead, an affluent residential community in Atlanta, Piedmont Hospital strives to...

Robert Wood Johnson University Hospital, New Brunswick, N.J.
December 2, 2006... By Donna Boss, Contributing Editor Turning around a traditional food-service and replacing it with a patient room service program and a lively dining cafe are redefining customer service at this prestigious hospital. In 2003, Tony...

University of Wisconsin Hospitals & Clinics, Madison, Wis.
December 2, 2006... By Donna Boss, Contributing Editor High-trafficked retail operations and a patient room service program contribute to this hospital's meeting its systemwide customer satisfaction goals. As one of the fastest growing academic medical...