FE&S 2004-2005 Product Knowledge Guide: A Value-Added Resource
By The Editors -- Foodservice Equipment & Supplies, 9/1/2004 12:00:00 AM
Although "value added" is an industry buzzword too often bandied about, it is certainly not a property to be treated lightly. Adding value to customers' transactions is essential to DSRs' functions of closing sales and keeping end-users satisfied. More than ever before, current product knowledge is a critical sales element in the channel's value equation.
As we have done recently in alternating (non-NAFEM) years, FE&S has compiled a comprehensive Product Knowledge Guide covering products in six major categories - Cooking Equipment, Tabletop & Smallwares, Preparation Equipment, Serving Equipment, Storage & Handling Equipment and Sanitation & Safety Equipment. This guide, which represents extensive research on the part of the editors of FE&S, will make a valuable addition to the libraries of dealer and manufacturers' rep salespeople, purchasing personnel at both the dealer and operator levels, consultants and designers, and others that regularly come in contact with the extensive range of products that comprise the world of foodservice E&S.
This year's FE&S Product Knowledge Guide represents an excellent resource for those researching kitchen equipment and supplies. Once a product has been located that seems to fit a customer's needs, especially in the back of the house, the next step is generally to research the product by examining the manufacturer's item spec (or cut) sheet. Prior to the advent and widespread acceptance and use of the internet, extensive cut sheet files by maker and model number had to be created and maintained on a current basis by dealers, reps and consultants. Presently, with virtually all manufacturers having created web sites that are easily accessed and navigated, necessary information is at one's fingertips on a 24/7 basis wherever one has a computer. That's one reason why a generous proportion of this year's FE&S PKG information has been posted on our Web site and can be accessed currently by clicking on Reading Room and following the category and product-specific links.
In this year's overall, multi-media PKG, guide, we have again provided essential information on the items most commonly used in commercial and noncommercial foodservice establishments. We believe you will find our information presentation to be concise, easily read and comprehended, and one that contains the vital statistics and applications you need in order to determine E&S customers' requirements and keep your knowledge up to date on a wide range of products.
Page One: Index
Page Two: Sanitation & Safety Equipment
Page Three: Cooking Equipment
Page Four: Serving Equipment
Page Five: Storage & Handling Equipment
Page Six: Tabletop & Smallwares
Page Seven: Sanitation & Safety Equipment — Web exclusive supplement
Page Eight: Cleaning Supplies
Page Nine: Cooking Equipment — Web exclusive supplement
Page Ten: Tabletop & Smallwares — Web exclusive supplement
Page Eleven: Tabletop & Smallwares — Web exclusive supplement continued
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