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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52 Foodservice Equipment & Supplies | The NAFEM Show 2019 Planning Guide restaurant market, which actually makes up the bulk of the industry. Do you take a team with you to the show? Our team consists of my wife and me, and we always use The NAFEM Show as a mentoring opportunity by bringing along two or three people who are just coming into the industry from other design disciplines. It's a great learning opportunity. There's no other show that compares because it's so big and at the same time so focused. What advice for working the show would you offer to •rst-time attendees? First, don't try to do the show in one day. If you really have only one day, however, make sure to go online and do all of your homework, know who you want to talk to and map out a plan before you get there. And while you're walking the show, don't be distracted by exhibitors trying to get you to stop by. You don't have the time and you owe it to yourself to stay focused. Even if you have the full three days, you have to be selective. The meet-and-greets and networking can and should happen later. Footprints are shrinking both for kitchen and bar, so I'm looking at ways to help my clients be able to do more with less space. How often do you attend The NAFEM Show? I've gone to every show for the past 18 to 20 years. What industry issues or speci•c product categories will be top-of-mind as you walk the 2019 show? Footprint size and cooking equipment that doesn't have to be underneath a Type 1 ventilation hood. Footprints are shrinking both for kitchen and bar, so I'm looking at ways to help my clients be able to do more with less space. That includes equipment solutions that are compact, self-venting and multifunctional. I'll also be looking at warewashing solutions. More and more clients are interested in purchasing rather than leasing, in part because the leasing options are just too limited. And overall, anything related to energy ef‹ciency — solutions to help operators be able to reduce their water and power usage — will be top of mind. What's one area that you wish equipment manufacturers would focus more attention? I'd like to see more and faster development of mission- critical technology solutions targeted at smaller, independent bar and restaurant operations. Large- volume operators can take advantage of things like pulpers and digesters for waste management, for example, and of blast chillers for ef‹ciency and food safety. But small establishments have few options that ‹t within their footprints or their budgets. That may be starting to change — I've seen a smaller trash compactor, for instance, and an undercounter blast chiller — but we need more. The big innovations seem to come out ‹rst for the large-volume operators and it takes years for things to trickle down to the small Lu Schildmeyer Principal, Owner Lu S Design Associates Tacoma, Wash.

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