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February 13, 2008

QualServ Names Heller CEO
Richard Heller has become president and chief executive officer of QualServ Corp., a provider of custom and standard kitchen equipment, furnishings and smallwares to the foodservice industry, based in Kansas City, Mo. Heller replaces interim CEO Laurance Nowak, who will continue to serve on the company’s board of directors.
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Manufacturer Goes Face-to-Face with Culinary Students
Test kitchens and equipment demonstrations are commonplace within the foodservice industry. What's not as common, though, is having a group of high school students enrolled in a culinary arts program visit your test kitchen to test your equipment and prepare a special lunch.
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FREE White Paper: Holding Bins
How are holding bins used? What are their benefits? What sets them apart from other holding equipment and techniques? Download a free white paper with all the information you need to decide what’s best for your operation. Get it now on FE&S’ Zink Marketing microsite.

Robot Coupe Promotes Mouck to COO
Robot Coupe promoted David Mouck to chief operating officer, effective immediately. Mouck has served as the company’s vice president of sales and marketing since 2006.
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Quiznos Moving Denver Headquarters
Quiznos announced plans to open a Restaurant Support Center in downtown Denver, where the chain's headquarters are located. The new facility, which will house 900 employees, is expected to be open by early 2009.
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NSF International Announces Award Recipients
NSF International announced the 2008 recipients of its Fifth Annual Food Safety Leadership Awards. The program recognizes key individuals and organizations who have demonstrated outstanding leadership in the foodservice industry.
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Organic To Go Appoints New VP Retail Operations
Organic To Go, a fast-casual café chain, appointed Peter Tremblay vice president of retail operations. Tremblay brings 20 years of leadership experience to the company, after serving 10 years in operations management positions with Starbucks.
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Energy Savings - Easy as Screwing in a Lightbulb
The average restaurant spends more than $2,000 (or almost $0.40 per square foot) per year in electricity for lights. By selecting the proper types of lighting for a given application, restaurants can slash energy bills, enhance the dining experience and boost employee productivity. Many lighting changes are simple, inexpensive and result in a rapid payback period.
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Chain Operating Report
Chick-fil-A, O'Charley's and other chains report operating results.
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Equipment Replacement and Maintenance
Get the facts about aging equipment, energy efficiency, equipment performance concerns, and the impact of menu changes on foodservice equipment needs. FE&S’ When to Replace newsletter helps you make informed buying decisions. Sign up for a free subscription.

What a Waste: Effective Waste Management for the Foodservice Industry

Carlisle Acquires Dinex International

FE&S Webcasts

NRA Announces 2008 KI Awards

A Focus on the Future of Foodservice

Your comments, observations and suggestions concerning our editorial content are always welcome. Contact Joseph Carbonara, Editor in Chief.

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FE&S FlashNews is the industry's weekly report of late-breaking news for leaders of the Foodservice Equipment & Supplies community. If you liked FlashNews, please forward it to a friend!

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