The Manitowoc Company announced it has been notified that Enodis plc intends to recommend Manitowoc’s acquisition offer following completion of an auction process with Illinois Tool Works Inc. The
transaction is expected to close in the fourth quarter of 2008, subject to court approval in the U.K., approval of
Enodis shareholders, and regulatory approvals in various jurisdictions. Enodis is one of the world’s leading
suppliers of foodservice equipment, with products on the cold and hot sides of the industry. To date,
Manitowoc Foodservice’s focus has been on cold equipment. A combination with Enodis will allow
Manitowoc to enter two major new market segments, hot foodservice and food retail equipment, as well as
expand its cold-side businesses...
Maywood Furniture Corp. announces two new reps. Dion Vergara at Pro Reps West will focus on the hospitality market in the Los Angeles and North areas. Vergara joins an aggressive Pro Reps West team that was named Maywood’s rep of the year for 2007. Additionally, Bill Stat of Equipment Solutions, Vienna, Virginia, has assumed sales responsibility in the Northeast region. Stat has more than 20 years of experience in hospitality, working with companies such as EMU and Jasper Chair. For more information on Maywood Furniture, visit www.maywood.com...
Leanne Porter
Spring USA Corporation welcomes Leanne Porter to the position of regional sales manager-west. Porter comes to Spring USA with a strong foodservice background with focused experience in the hotel and resort sector and will be based in San Francisco, California. She will be responsible for managing representatives in California, Nevada, Arizona, Hawaii, and the Pacific Northwest. For more information on Spring USA, visit www.springusa.com...
Milliken & Company will host its annual food and beverage seminar at the company’s Spartanburg, South Carolina, headquarters, September 28 to October 1, 2008. Milliken’s F&B Forum offers a variety of presentations and discussions on trends in the hospitality market. The event attracts hotel F&B managers, general
managers, and catering & banquet managers from around the world to discuss issues facing hospitality
managers in their daily operations. “F&B Forum attendees get to hear the latest information in the hospitality
business and also have the opportunity to network with industry peers,” says Steve Bobo, manager of
Milliken’s Hospitality Service Team. “Our speakers are experts in their fields and are excited to share their
knowledge with attendees.” Milliken’s F&B Forum is complimentary, with all lodging, meals and transportation
during the seminar being provided by Milliken. Guests are responsible for transportation
to and from Spartanburg. Interested parties can register and view the seminar’s agenda, at
www.millikentablelinen.com...
Dennis Ball
Dennis Ball has joined Enodis USA as VP of business development for the U.S. He will focus on building relationships with the consultant community throughout the United States and will work closely with all Enodis operating companies and channel partners to provide support for large projects. Ball comes to Enodis with 35 years of experience in the foodservice industry. Most recently, he was VP of sales for Pitco/MagiKitch’n...
Dawn Food Products, Inc., one of the world’s largest independently owned bakery manufacturers and distributors, has announced it will increase prices for orders placed on and after July 1, 2008. “We are seeing unprecedented rises in commodity and ingredient markets along with dramatic increases in general transportation costs, especially diesel fuel,” says David Kowal, president, U.S. bakery products at Dawn. “Floods in the Midwest are affecting the supply of corn and corn sweeteners, sugar, soybean, and wheat crops, along with increasing global demand from Asian countries and crops converted for ethanol and biodiesel.” According to the company, Dawn continues working to effectively manage costs by improving supply chain management and reviewing all business practices...
The summer issue of the Tyson Food ServiceInsights & Discovery newsletter discusses the “Affordable Luxury” concept, which indicates that menus rich in both indulgence and value can satisfy consumers’cravings without stretching their budgets, and addresses how foodservice establishments can make it possible for consumers to indulge during leaner times without breaking the bank. Produced by Tyson Food Service Marketing in collaboration with Technomic, Inc., the Insights & Discovery series offers consumer-centric insights that identify trends affecting all foodservice segments. To receive the latest issue of Insights & Discovery or learn more about Tyson Food Service products and recipes, visit www.tysonfoodservice.com...
