Green piece

Article Abstract:

The need for more energy-efficient foodservice equipment is discussed. It was estimated by the Financial Services Technology Consortium (FSTC) that as much as 80% of the $10 billion annual energy bill in the U.S. commercial foodservice sector has no useful work. New energy-efficient kitchen equipment such as fryers, ware washers, steamers, and ice machines, are also discussed.

Environmental aspects

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The right stuff

Article Abstract:

The North American Association of Food Equipment Manufacturers (NAFEM) hosts a biennial trade exhibition which showcases innovations in foodservice and hospitality industry equipment and supplies. The features of the event, equipment that can help solve the labor issue, and new green products to lower energy consumption, are discussed.

Marketing procedures, Facilities & equipment, Eating places, Personnel administration, HOTELS AND OTHER LODGING PLACES, Targets & Markets, Eating and Drinking Places, Human resource management, Equipment and supplies, Exhibitions, Hospitality industry, Company personnel management, Trade shows, North American Association of Food Equipment Manufacturers, Green market

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Back to the future

Article Abstract:

The growing trend in kitchen equipment is discussed.

Forecasts, trends, outlooks, Forecasts and trends, Market trend/market analysis

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