The Specifier: Teaming with Technology, FCSI Panel LEEDs Discussion and More

Foodservice design consultant Doug Feltmate shares his experiences in developing a LEED Gold certified foodservice project for the Parliamentary Precinct of Canada workers.
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Foodservice Equipment & Supplies Magazine proudly names R.W. Smith & Company its 2011 Dealer of the Year. In addition, FE&S announced that Tom Schrack Sr. of Hockenbergs Equipment & Supply Co. as its 2011 Hall of Fame Award winner. FE&S will present both awards during its annual Dealer of the Year and Industry Awards Gala, which will take place on Sat., May 21 at the Four Seasons Hotel in Chicago.
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On the eve of The NAFEM Show, FCSI hosted a panel discussion that explored LEED and its relationship with the foodservice industry. In this blog post, FE&S Editor Joe Carbonara shares a few observations from a veteran foodservice design consultant on this topic.
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A cooking suite and sous vide preparation allow this restaurant's chefs to efficiently and productively execute an eclectic, upscale menu.
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The independently judged new product showcase will highlight innovative foodservice technologies.
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Hot food holding equipment can support a variety of foodservice operations. Some key market segments for this product include catering, school foodservice, supermarkets, prisons and healthcare. Basically, any foodservice operator that needs to keep warm a specific menu item for a period of time can use a piece of hot food holding equipment.
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The North American Association of Food Equipment Manufacturers (NAFEM) awarded 53 allied association leaders its Doctorate of Foodservice (DFS) honor. NAFEM's DFS program recognizes elected leaders of major foodservice industry associations for their commitment and dedication to their respective organizations and the industry at-large.
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