Foodservice Equipment & Supplies

NAFEM Show 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Are you a regular attendee at The NAFEM Show? Yes. I have attended for the past 30 years. I may have missed one or two that I can't recall, but I enjoy this show a great deal and try not to miss it. What one industry trend or issue will be top of mind for you as you walk the 2019 show? Sustainability. We have worked on several projects over the past two years or so where LEED, food-waste reduction and waste handling have been top drivers of our design. We will look at waste dehydrators, grinders/pulpers, variable-speed exhaust equipment, anything that might be new with an Energy Star rating and alternative refrigeration systems, to name a few. What's on your show radar in other categories? One other area that I'll be most interested in will be food display. This covers many disciplines — refrigeration, hot, ambient, packaged, fresh ready-to- eat, etc. As design consultants, this is where we have the greatest opportunity to couple aesthetics and food quality. Kitchens can produce great, fresh products and they can be destroyed by poor handling at the point of service. We will be looking for great-looking equipment that will also deliver to the customer a well-maintained, quality food product. Any new solutions you'd love to be able to discover at The NAFEM Show? From a speciˆer's point of view, I would like to see a moderately priced (OK, cheap) blast-chilling system that worked well so that we could put one in every project and be assured it isn't left off due to budget issues. The NAFEM Show 2019 Planning Guide | Foodservice Equipment & Supplies 45 Chris Wair, FSCI Design Principal Reitano Design Group Indianapolis From a specier's point of view, I would like to see a moderately priced (OK, cheap) blast-chilling system that worked well so that we could put one in every project and be assured it isn't left off due to budget issues. There are certainly moderately priced versions on the market, but those are limited by size. I would like to be able to convince all of our project end users how important blast chilling is from both a product quality and food safety perspective, and have them buy in — literally and ˆguratively. Do you have any particular strategies for working events like The NAFEM Show? Our team will have a couple of informal discussions before leaving for NAFEM to get an idea of our top three or four most pressing items/issues to concentrate on while we're there. We'll map out the manufacturers that we believe we need to see, those that will best address the products and/or issues we've prioritized. We'll then spend the better part of day one at the show concentrating our efforts on those items and making certain we've gotten the information that we were looking for from the selected manufacturers. After that, days two and three are for exploring the show looking for new products, visiting manufacturers that we specify on a regular basis, taking another look at the ones we might not use as much and, most importantly, connecting with old friends that we don't see often enough.

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