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The Specifier newsletter - from Foodservice Equipment & Supplies
June 2008 
In This Issue
BACK TO SCHOOL
LEED and the Foodservice Industry: Benefits and Glitches
Most foodservice industry professionals agree that building new concepts or remodeling existing ones in accordance with LEED guidelines is no short-term fad. It's the wave of the future and something that needs to be done to conserve our planet's natural resources for the long-term. The challenge to foodservice professionals is that there are six different categories in LEED construction to which operators may apply for certification. These categories include LEED for homes; neighborhood development; commercial interiors; core & shell; new construction; and schools, healthcare and retail.
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Industry ShowcaseIndustry Showcase, Exclusively on fesmag.com
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PRODUCT SHOWROOM
Pots and Pans
While their ubiquity may lead people to give them little thought, practically every foodservice operation depends on pots and pans. An operation's efficiency, then, can be either improved or hindered depending on how well these items meet its needs. One small but important distinction that salespeople should be aware of is the difference between a pot and a pan. As a rule of thumb, pots have two handles while pans have just one.
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NEWS YOU CAN USE
Green Menu Items, Fast-Casual Chain Research and More
Environmentally friendly menu options have a good chance of improving a restaurant’s bottom line and providing competitive differentiation if marketed aggressively to consumers, according to a report by The NPD Group, a market research company based in Rosemont, Ill. Almost half of consumers say it is important to them that restaurants be environmentally friendly, according to the findings. Consumers also expressed concerns about antibiotics and hormones given to animals, and the importance for food to be organically grown or raised.
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PRODUCTS
A Quick Overview of Some Products of Note
Curtis Iced-tea dispensers feature a mixing chamber and a venture system that optimizes bag-in-box tea concentrate and fresh water fusion. Adjustable knob affects mixing ratios for customizing drinks, and 9.5” cup clearance accommodates taller iced-tea glasses. Choice of three dispenser models.
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Editor's Picks
WhichWich Superior Sandwiches
An interactive sandwich concept requires basic and durable equipment that allows staff to assemble, toast and bag 51 varieties of Wiches efficiently so each order is filled in less than five minutes.
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Sustainable Equipment for Sustainable Food
Lately, there seems to be two camps in the foodservice industry. The first includes operators and others who advocate incorporating locally grown/produced, all-natural, "sustainable" food in menus. The second camp consists of operators, consultants, manufacturers, dealers and others who advocate the use of “sustainable” kitchen equipment in the form of energy-, water- and waste-saving appliances and systems.
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Of Commitments and Consistency
This year Libbey celebrates its 120th anniversary. A corporate milestone such as this gives me reason to pause and look back at some of the most important attributes that make any company in the foodservice business successful, writes John Meier, chairman and CEO of Libbey Inc. in Toledo, Ohio.
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