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Specifying Techniques to Prevent Value Engineering
The Specifier newsletter - from Foodservice Equipment & Supplies
January 2010 
In This Issue
Back To School
Specifying Techniques to Prevent Value Engineering
Eric Norman of MVP Services outlines some best practices when it comes to choosing the best alternative equipment (or not) to prevent value engineering in bid projects.
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Find the latest foodservice research and product information in the Hospitality Research Center, your free online source for white papers, case studies, new products, software/design guides, rebates and more! Visit the center for the product and partner information you need to move your business forward. Click here to enter the center.
Product Showroom
Combi-Ovens
Combis consolidate the conventional cooking technology of steamers and convection ovens to cook food up to 30 percent faster than convection ovens. This versatility allows users to control the moisture level of foods being cooked, while also substituting for multiple pieces of equipment.
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News You Can Use
Economic Indicators for Foodservice, Chain News and More
A look at the top headlines in foodservice news.
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Products
A Look at the Newest Products on the Market
Spectroline's ultraviolet lamp confirms the presence of trace amounts of rodent urine and droppings, oil and grease, dust and other impurities, which are identified in different colors under the UV light.
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Editor's Picks
The Changing Nature of Foodservice Supplies Purchases
Changes in consumer dining patterns have lead foodservice operators to update the way they purchase supply items such as paper goods, flatware, china and the like. As a result, dealers have had to alter their approach to serving their customers.
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Understanding Total Cost of Ownership
As foodservice operatprs examine their expenses, an increasing number are using total cost of ownership to help make purchasing decisions that generate a higher return on investment.
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K-12 School Foodservice Revised
Just like their parents, U.S. children's food preferenceshave expanded.
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Facility Design: The Humana Café
Servery and kitchen design, including placement of equipment, allow quick service and labor efficiencies in this cafe, which features freshly prepared food.
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Mimi's Café Releases New Store Prototype
Mimi's Café, a full-service restaurant chain, developed an updated prototype that it will apply to both new and existing stores.
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Recipes & Ideas
eBurger, eBurger
Beverage Briefing
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