Foodservice Equipment & Supplies - January 1, 2010

As foodservice operators examine their expenses, they are using total cost of ownership to help make purchasing decisions that generate a higher return on investment.

• Columns
• Editor's Perspective
• Signs of Things to Come?
• Parting Shot
• The Importance of Scheduled Maintenance

• Departments
• DSR of the Month
• John Daniel, Beltram Foodservice
• E and S Segment Spotlight
• K-12 School Foodservice Revised
• Facility Design Project of the Month
• The Humana Café at Eden Park in Cincinnati
• People and Events
• Ten Foodservice Takeaways for the H1N1 Pandemic
• Mimi's Café Releases New Store Prototype
• Product Marketplace
• American Metalcraft's Conical Snack Holders
• Cambro's Reusable CamLids
• Hoshizaki America's HNC Series Stainless Steel Refrigerated Counter Top Display Case
• Greenheck's Model MPX DX Cooling System
• The Montague Company's Excalibur Crusader Single-Depth Island Cooking Suites
• Spectroline's BIB-150P Ultraviolet Lamp
• APW Wyott's Flexwav Radiant Pass Thru Conveyor Toaster
• Shat-R-Shield's Reduced-Wattage Metal Halide Lamps
• Hatco's Glo-Ray Narrow Halogen Foodwarmers
• Eagle Group's Euro-Style Sinks
• Georgia-Pacific Professional's EasyNap
• Candle Lamp Company' Soft Light Fuel Cells
• Merco/Savory Holding Cabinets
• Witt Industries' Message Center Waste Receptacles
• Advance Tabco's TA-116 and TA-115 Options for Mid-Shelves
• Vollrath's ServeWell SL Hot Food Tables
• Trends and Tidbits
• Trends & Tidbits

• Features
• The Changing Nature of Foodservice Supplies Purchases