Foodservice Equipment & Supplies articles from October 2005

Foodservice Equipment & Supplies archives from October 2005

Walking the talk.(Hurricane Katrina aftermath)(Editorial)
October 1, 2005... The shocking aftermath of Hurricane Katrina remains an ongoing story that has captured the hearts and minds of our nation. Like many of you, we at FE&S sit here slack-jawed at the destruction, suffering and overall sense of loss that magazines,...

Dealers cope with Katrina's aftermath.(people & events)(Hurricane Katrina)
October 1, 2005... As the relief and cleanup efforts associated with Hurricane Katrina continue, E&S dealers look to rebound from one of the largest national disasters in U.S. history. FE&S caught up to three of them. "I have been through several hurricanes...

Chain expansion report.(people & events)
October 1, 2005... Following is a summary of expansion plans announced by several chain restaurants. * Brinker International has reached an agreement with Alsea S.A. de C.V. and Group Alimentos y Diverson to open 14 new Chili's units in Mexico City and the...

Frishman leaves Servolift/Eastern.(people & events)
October 1, 2005... John Frishman has resigned from his post of co-president of Servolift/Eastern. Frishman worked with Servolift for more than 20 years. Jonathan Vershbow, who served as co-president with Frishman, is now company president and will continue...

Beltram hires Rosati.(people & events)
October 1, 2005... Tampa, Fla.-based Beltram Foodservice Group named Ron Rosati its new chief operating officer. In this new post, Rosati will oversee all of the dealer's sales, marketing, distribution and administrative operations. He will report directly...

Rep groups merge.(people & events)(The Daly Group, DeRoma Associates)(Brief Article)
October 1, 2005... Minnesota-based manufacturers' rep agencies The Daly Group and DeRoma Associates have merged and the newly named company is doing business as The Daly Group. Mike Daly assumed the role as company president, with Jim DeRoma as vice president....

Sysco taps Columbus head.(people & events)
October 1, 2005... Sysco Corp. named Debra Hamernick president and CEO of Abbott Sysco Food Services, its Columbus, Ohio, subsidiary. Hamernick replaces the subsidiary's founder Larry Abbott. Until his retirement later this year, Abbott will serve as the...

Atlantic Store Fixtures sold.(people & events)
October 1, 2005... General Services Inc., Medford, Mass., bought Atlantic Store Fixtures, Woburn, Mass. GSI has served as a distributor of food processing equipment and supplies for more than 70 years. In the 1980s, they expanded it... its customer base to...

Ace Mart moves flagship.(people & events)(Ace Mart Restaurant Supply)(Brief Article)
October 1, 2005... Ace Mart Restaurant Supply has moved its flagship store in downtown San Antonio. The new 19,000-square-foot location is at 1220 S. St. Mary's, about one mile from the dealer's previous flagship operation. Ace Mart will conduct all of its...

Koehler takes helm of Rational USA.(people & events)(Chris Koehler)(Brief Article)
October 1, 2005... Rational AG named Chris Koehler head of Rational USA. He replaced Peter Schon, who resigned after a 13-year career with the company. Koehler joined Rational in 2001 as president of Rational Canada. During his tenure, the division was twice...

CFESA sets registration dates.(people & events)
October 1, 2005... CFESA announced the cut-off dates to register for several upcoming training sessions. The EGS Fundamental Training Class is set for Oct. 24-29 in Irwindale, Calif. Participants must register for the class by Oct. 17. The cutoff for the...

RPI slips in July.(people & events)
October 1, 2005... The National Restaurant Association's Restaurant Performance Index fell by 0.4% in July to 101.7. A reading of more than 100 indicates economic expansion in the restaurant industry. The index is based upon a survey of U.S. foodservice...

Gas prices affecting foodservice industry.(people & events)
October 1, 2005... As the cost of fuel continues to increase, the foodservice industry could start feeling the pinch from both the consumer and cost of operations perspectives. San Francisco Oven, a Cleveland-based fast-casual concept has not felt the pinch...

FCSI NAD releases new specification paper.(people & events)(Foodservice Consultants Society International North American Division)(Food Equipment Specifications: An All-Industry Guide and Best Practices)(Brief Article)
October 1, 2005... The North American Division of the Foodservice Consultants Society International released a position paper entitled "Food Equipment Specifications: An All-Industry Guide and Best Practices." The paper earned the endorsement of the NAD, which...

2005 Tabletop Performance Awards.(Cover Story)
October 1, 2005... While back-of-the-house equipment usually takes most of an operation's E&S dollars, the front of the house plays the bigger role in establishing an atmosphere, and the tabletop is one of the most important elements in the front of the house....

Class acts: FE&S' fifth annual Best in Class survey shines the industry spotlight on those manufacturers that subscribing dealers, consultants and broadliners named the ones that help them best meet customer needs.(FE&S SPECIAL REPORT)
October 1, 2005... To get their foot in the door with any dealer, broadliner or consultant, manufacturers need to offer quality products that are priced correctly. To cultivate and maintain a long-term relationship with their distribution partners, though, a...

Blow away the competition with air curtains; used to control interior temperatures and keep out pests, air curtains and doors offer operators many clearly defined benefits.(product sales tips)
October 1, 2005... Ask operators of any stripe what their main concerns are and controlling costs and ensuring food safety will likely be high on the list. With air curtains, DSRs have the opportunity to sell one product that can address both these issues...

Q: How do you track jobs that have many parties involved in them?(DSR clinic)(Panel Discussion)
October 1, 2005... Jerry Haffman Premium Supply Co. Deer Park, N.Y. When you're managing a very large project, you need to have weekly job meetings to keep everything going smoothly. The biggest thing, I think, is making sure that people are...

Segundo Dining Room at University of California-Davis: the equipment lineup supporting this dining room's platform-style of service helps one member of California's college system meet the diverse needs of its student population and reduce food waste.(facility design: project of the month)
October 1, 2005... A 2003 housing expansion at the University of California-Davis campus resulted in a need for the facilities on the north and south parts of campus to undergo a major overhaul. They had become too small to serve the 4,400 residence hall students...

Kelman Acres: Curtis Restaurant Equipment, Beaverton, Ore.(DSR of the month)
October 1, 2005... Kelman Acres' breadth of experience and well-honed work ethic make him an indispensable part of Curtis Restaurant Equipment, and FE&S' DSR of he Month for October. One trait that distinguishes Acres, general manager of Curtis' Beaverton,...

Movin' on down the line: high-volume operators use tray lines to make up many meals at once and to clean afterwards.(The Tray Line)
October 1, 2005... At Grand Island Veteran's Home, Grand Island, Neb., Foodservice Director Kathy Jensen faced a challenge in providing high-quality tray meal services for the state-run facility's extended-care residents. "Because our five dining locations are...

Alto-Shaam Inc.(products)
October 1, 2005... The Model 200-HST/CB hot food island combines hot food holding and cold food refrigeration in one 38"-wide footprint. The unit features a seabed granite insert, a thermostatically controlled Halo Heat[R] base, an upper canopy with a food shield...

Manitowoc Ice Inc., Manitowoc Foodservice Group .(products)
October 1, 2005... The S-Series SPA hotel ice dispenser accommodates a 22"- or 30"-wide ice machine, providing up to 870 lbs. of ice daily and storage capacities that range from 20 lbs. To 180 lbs. The unit features a built-in agitator, an expanded dispensing...

Watlow Electric Mfg. Co.(products)
October 1, 2005... Series SD temperature/process controllers now feature an optional countdown timer that supports timed temperature/process control, as well as on/off timing for a variety of external devices such as pumps, fan and lamps. The timer operates in...

Detecto Scale Co.(products)
October 1, 2005... The Model PS4 top-loading digital scare is suitable for small portion weighing and features a dual power source: a 9-volt battery or included AC adapter. The NSF-approved unit also features a stainless-steel platter, a 3/4"-high LCD display,...

The Vollrath Co., LLC.(products)
October 1, 2005... These satin-finished 18-8 stainless-steel basting spoons are part of the Jacob's Pride[TM] Collection and available in lengths of 11 3/4", 13 1/4" and 15 1/2". The NSF-certified spoons feature solid, slotted and perforated bowls for each of the...

Hobart Corp.(products)
October 1, 2005... The WastePro system handles all foodservice waste, including food, paper, cardboard, milk cartons, straws, napkins, aluminum foil and more. The system features polished stainless-steel surfaces and enclosure panels; a one-piece, stainless-steel...

Franklin Machine Products (FMP). (products.
October 1, 2005... The Franklin Filter features a hinged design that makes cleaning easier and reduces the threat of fire. Slotted baffles ease air-conditioning costs and provide extra airflow for a more comfortable work environment. The filter is UL-listed,...

Cleveland Range, LLC, an Enodis Co.(product marketplace)
October 1, 2005... The Convotherm combi oven steamer is available in a choice of 28 models and suitable for use in restaurants, hotels, hospitals, schools and more. Features include a "disappearing door" for narrow kitchens and an oven light with shock-resistant...

Carts of Colorado.(product marketplace)
October 1, 2005... The Vendor series of mobile carts reaches a wide variety of venues. The economical line includes draft beer carts, concession kiosks, support carts and hot food carts, all of which can be customized to meet end-user needs,...

MIWE America, LLC.(product marketplace)
October 1, 2005... The Condo line of electric artisan baking deck ovens is available in configurations of one, two and four pans per deck, from one to five decks. Each deck comes equipped with FP controls with 30 bake programs, 10 preset program keys and five...

Frymaster, an Enodis Co.(product marketplace)
October 1, 2005... The H55 and H55-2 high-efficiency series of gas fryers is designed specifically for high-production frying. Standard features include electronic ignition and melt cycles, turbo-jet infrared burners, solid-state controllers and a centerline...

Cres Cor.(product marketplace)
October 1, 2005... The ChillTemp[TM] mobile refrigerated cabinet is fully insulated and features a forced-air system that holds food and beverages at temperatures from 33[degrees]F. to 40[degrees]F. Additional features include automatic defrosting and...

Belleco Inc.(product marketplace)
October 1, 2005... This maker's line of conveyor bagel ToasTers is available in a choice of two styles. Model JT1-B is a 120-volt. plug-in-anywhere toaster that produces up to 500 bagel halves per hour. Mode JT2-B is a high-volume unit that is available at either...

Electrolux Professional Inc.(product marketplace)
October 1, 2005... This maker's line of dishwashers provides a high power wash and a constant temperature rinse aria is available in both undercounter and hood-type models. Features include double-skinned sound insulation, electronic controls, heavy-duty...

Hatco Corp.(product marketplace)
October 1, 2005... The GloRay[R] mini merchandiser offers a slanted base and comes equipped with a breath protector, incandescent lighting and a 120-volt plug. Model GRHW-1SGDS is available in a variety of powdercoat colors and uses a heated glass shelf to...

A good installation.(parting shot)
October 1, 2005... When planning a new kitchen, a considerable amount of time is spent on equipment selection to ensure it supports the menu items and fits within the budget. What many professionals tend to overlook, though, is ensuring that the equipment...