Foodservice Equipment & Supplies

NAFEM Show 2019

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46 Foodservice Equipment & Supplies | The NAFEM Show 2019 Planning Guide How regularly do you attend The NAFEM Show? I have attended every NAFEM Show since approximately 1991, but some of it is a bit of a blur! What one industry trend or issue will be top of mind for you as you walk the 2019 show? For me, it's all about innovations. Innovations represent a commitment to the industry, to the end users and to the guest experience, while at the same time creating operational ef„ciencies. Innovators are typically leaders investing in success versus those attempting to catch up. We seek innovation in and for every aspect of each project and we use The NAFEM Show to learn about what's new and innovative in product categories of all shapes and sizes. Finding value and resources for our clients helps us to remain a trusted partner in their growth and success. Are there any new solutions you'd like to discover at the show? Yes, but top on my wish list is more a tool than a product, per se. Most manufacturers have embraced [Building Information Models (BIM)], which allows us to create for our clients and which greatly bene„ts the manufacturers. We applaud those who have made the commitment, but many have not. And some have approached [BIM] in a way that makes their information and their investment in it cumbersome and/or useless. We need a forum to discuss this openly in a way that will allow us to help each other. What's your or your team's strategy for working the show to ensure the best use of time and resources? We usually divide and conquer. Attending The NAFEM Show is a large „nancial commitment, but we feel it is imperative for every member of our „rm to attend. We require and challenge each team member to learn two to three new things each day at the show that they did not previously know and then share this information with the rest of our team. Any tips you'd offer to a „rst-timer to have a great, productive show experience? Have a game plan of whom or what you would like to see, map it out and then stick to your plan so you don't run out of time. Once you have accomplished your goals, walk the rest of the show to get a sense of what is being exhibited and make notes along the way to remind yourself of what you would like to see next. Then use those notes to map out your next day. It is easy to get bogged down, so keep moving! You don't want to miss anything. We require and challenge each team member to learn two to three new things each day at the show that they did not previously know and then share this information with the rest of our team. Ken Schwartz, FCSI President and CEO SSA Foodservice Design + Consulting Tampa, Fla.

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