If you missed Spring 2009’s National Restaurant Association or other trade shows, we present 29 select F&B innovations designed to enhance service, cut costs, and ease your job. Click on any of the categories below to view these products.
If you missed North America’s largest foodservice equipment event, we'll show you 2009’s newest F&B innovations, designed to enhance service, cut costs, and ease your job, all from the February 2009 NAFEM (National Association of Foodservice Equipment Manufacturers) Expo in Orlando, Florida. Click on any of the categories below to preview some of the show’s best products.
Save the date for the NAFEM Show 2011!
February 10-12, 2011
Orange County Convention Center
Orlando, Florida, USA www.thenafemshow.org
How to Make Your Hotel Kitchen More Sustainable Webinar
Presented Tuesday, September 23, 2008
In this Webinar, David Zabrowski, senior project manager for the Food Service Technology Center (FSTC), shared his experience with designing an energy-efficient kitchen for lodging and casino facilities. David was followed by Chef Duncan Firth of Barona Valley Ranch Resort, who shared the sustainable practices Barona Valley has implemented to support water and energy conservation and waste reduction. And Kevin Woods, LEED-AP at Hobart, highlighted ENERGY STAR® certified products and technologies that save energy, water, and money. Kevin discussed recent lodging and casino case studies and how foodservice equipment can contribute toward achieving LEED points.
