Foodservice Equipment & Supplies

NAFEM Show 2019

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10 Foodservice Equipment & Supplies | The NAFEM Show 2019 Planning Guide As operators, consultants and designers head to The NAFEM Show, labor-saving solutions — from automation innovations to smart technologies — are sure to be high on the list of solutions they seek. So, too, are solutions designed to help reduce energy consumption and improve the overall sustainability of operations. Doing so is not only the right thing to do and „nancially smart, but also increasingly mandated. It's against such a backdrop that The NAFEM Show will open in 2019. After all, every problem or challenge the industry faces creates opportunities for innovation and disruption. Manufacturers and product developers work diligently to bring new solutions to market and many use The NAFEM Show as their platform for introduction. "We've added more exhibit space than we had in 2017," says Deirdre Flynn, CFSP, executive director of Chicago- based NAFEM. "We're also up in terms of attendee registrations. By early October, registrations were up 10 percent over the previous show's total and a lot of people typically don't register until closer to the holidays when they start thinking about the year ahead. So overall, we're very excited about how things are trending for 2019." New at the NAFEM Booth The NAFEM Show's focus remains squarely on products. Given the fact that the show comes around only every other year, attendees are guaranteed to „nd many truly new items on display. In fact, some manufacturers plan for it and regularly unveil new equipment at the show. During show hours, all of the action and education happens right on the show "oor. And the hub of the show is the NAFEM booth (#1435). "We're doing things a little differently, including adding a small theater in the booth where we will have pop-up presentations and TED Talk-style sessions that address current trends and issues," Flynn says. "We're holding off on deciding exactly what topics will be covered so that we can be sure they're as relevant as possible by the time the show happens, but there will be a series of them. A lot could happen between now and then, so we encourage everyone to check the website and the show app for speci„cs closer to February." One topic that NAFEM's sure to address, however, is regulatory changes and how they're impacting foodservice manufacturing and operations. "Charlie Souhrada, our vice president of technical and regulatory services, will be in and out of the booth to provide commentary and will probably lead an update session," Flynn says. "We know that's important information for the industry to have, and we also want to communicate to attendees how NAFEM is working to advocate for manufacturers, in particular, and for the hospitality industry, in general." Another change: The NAFEM booth will incorporate key channel partners, including the Commercial Food Equipment Service Association (CFESA), the Foodservice Consultants Society International (FCSI), the Foodservice Equipment Distributors Association (FEDA) and the Manufacturers' Agents Association for the Foodservice Industry (MAFSI). Each organization will have a dedicated section within the booth. "It's a way to give our partners some great exposure and for attendees to learn more about what each of them does and how their members serve the foodservice industry," notes Flynn. Who Attends? Here's the breakdown on the non-manufacturer attendee mix from The NAFEM Show 2017 Consultants/ Designers 47% 30% 10% 13% Equipment Dealers/ Distributors Foodservice Operators Other (non-buyers, students, suppliers, media, guests) SOURCE: NAFEM

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