Making the Most of NAFEM

Over the years the NAFEM Show, put on by the North American Association of Foodservice Equipment Manufacturers (NAFEM), has gained a solid reputation as a must-attend for those looking to stay up-to-date on the latest foodservice trends and what they mean for businesses.

Taking place Feb. 9-11 at the Orange County Convention Center in Orlando, Fla., the show features a wide range of activities. The What’s Hot! What’s Cool! product gallery offers a glimpse of innovative industry concepts. The gallery, which is centrally located on the exhibit floor, will feature technology solutions for commercial kitchens, equipment and supplies that help save labor costs. One section will also be devoted to highlighting consumer-first innovations. 

According to officials for Chicago-based NAFEM, new this year to the What’s Hot! What’s Cool! product gallery is the Inspiration Station, a series of discussions about the latest trends in equipment and supplies. Led by Mike Colburn and Mary Esther Treat, founders of the product design firm Ideas Well Done, the pair will share their insights on some of the concepts that caught their eye in the gallery and take questions and comments from the audience. Inspiration Station discussions will take place Feb. 10 and 11, from 11–11:30 a.m. and 2–2:30 p.m.

As NAFEM officials note, with consumer tastes becoming more demanding, specialty equipment is in high demand. That section of the What’s Hot! What’s Cool! gallery will highlight products from equipment manufacturers that address this need. For example, attendees will find a number of products designed to make it easier and more efficient for foodservice operators to accommodate consumers with dietary restrictions, including tools for allergy-friendly food prep. 

There will also be a section in the gallery devoted to equipment and supplies that offer eco-friendly features, such as energy savings. Holding equipment, ventilation systems, greenware serving options and water-saving technologies will be featured here.

As a trade group, NAFEM represents more than 550 foodservice equipment, food preparation, cooking, storage and table service suppliers. Since the association’s inception more than 60 years ago, its goal has been to be a leader in the foodservice industry. One of the ways the executive team at NAFEM does this is by providing members with a variety of products and services to help them succeed. A key piece of that strategy is offering a variety of educational opportunities designed to equip businesses for the future. By staying on top of cutting-edge trends and emerging issues NAFEM provides its membership and the industry with leadership and expertise.

The biennial trade show is the heart of these efforts. The NAFEM Show connects more than 20,000 buyers and sellers of foodservice equipment, providing a showcase for the hottest and coolest products available. The show also features education sessions and social events with big-name entertainment. 

Over the years the trade group has worked hard to deliver a show that encourages learning and innovation, something that is clearly evident just looking at the show’s highlights. Perhaps that is also why exhibitors and attendees consistently give it high satisfaction scores.

In reflecting on what NAFEM has accomplished and what they hope to in 2017, its president, Kevin Fink, has gone on record saying the upcoming show is on target to be the largest in NAFEM history. Engaged members, adds Fink, remain the cornerstone of the trade group, noting that on average there are typically 300 or more representatives from member companies working on programs and projects to help further the goals of the trade group.

With more than 500 booths, there is sure to be something for everyone at the show. Here is a brief glimpse at some of the suppliers that will be on hand:

​Alto-Shaam

alto-shaam.com

Booth #2200

Alto-Shaam manufacturers and distributes combi ovens, low-temperature cook and hold ovens, hot food holding cabinets, rotisserie ovens and other equipment for the commercial foodservice industry. The company’s emphasis is on creating advanced systems designed to save labor costs, addressing food safety issues and improving operating efficiencies. 

In addition to its Culinary Institute, Alto-Shaam has more than 60 training centers and many more authorized service agencies located in the U.S. and globally. Along with the corporate office and factory facilities in Menomonee Falls, Wis., Alto-Shaam has also established a global presence with offices in Miami, Canada, China, France, Germany, Italy and Russia. Alto-Shaam has additional distributor locations in more than 50 countries offering equipment sales, service and parts.

At NAFEM, the company will be introducing new line of heated shelf merchandisers featuring individually controlled heated shelves that keep food warm for hours at the highest level of quality. Officials note that with exclusive Halo Heat fanless technology offering precise, even temperatures, these merchandisers hold a variety of grab-and-go products, including rotisserie chickens, pizza, sandwiches and more.

​Broaster Co. 

broaster.com

Booth #N2513

Broaster Co. has been manufacturing pressure fryers and specialty foodservice equipment for more than 60 years. Based in Beloit, Wis., Broaster markets its products through a global network of authorized distributors. The company also markets and licenses its Genuine Broaster Chicken product and the Broaster Express food program worldwide to a wide range of foodservice operations.

 According to the company’s executive team, Broaster Co. is committed to providing efficient, durable and easy-to-use equipment. Company officials note that its patented round cooking well and efficient heating process mean more dollars in an operator’s pocket compared with competitive equipment. 

“Broaster Pressure Fryers, known for quality, high output and years of dependable, trouble-free operation, offer a solution for high-volume grocery store delis looking to serve more tender, juicy and flavorful foods,” notes a company official.  

Gold Medal Products Co.

gmpopcorn.com

Booth #212

Gold Medal Products Co., based in Cincinnati, best known for manufacturing concession equipment and supplies, will be at NAFEM to discuss how retailers can capitalize on one of the fastest growing segments in the salty snack category: popcorn. Gold Medal officials note that grocery stores that offer a fresh alternative with in-store gourmet popcorn shops can benefit substantially. 

The company’s product line includes poppers, cooker mixers, tumblers, merchandisers and more. Plus, they offer a large variety of flavor options from cheese pastes to glazes and shake-on flavors. 

At the show, officials will be highlighting the simple set-up options available from the company, from full sweet shops to stand-alone kiosks to integration with existing bakery or deli operations. Their experts will be on hand to help retailers select the best set up for their needs.

“A natural complement to deli, bakery, salad bars and similar offerings, gourmet popcorn enhances the in-store shopping experience,” says Chris Petroff, senior sales manager. “The sights, sounds and aromas engage shoppers’ senses and encourage impulse buys.” Petroff adds that Gold Medal offers retailers additional sales opportunities including party trays, custom packaging for special occasions and a private label product that produces profits of 70-80 percent.

RATIONAL

rational-online.com

Booth #2617

RATIONAL is a leading supplier of combi steamers, with more than 750,000 units sold worldwide. The RATIONAL success story began more than 40 years ago with the idea of combining dry and moist heat, and the result was the creation of the combi-steamer. Today, more than 120 million meals a day are prepared to the highest quality standards using RATIONAL combi-steamers in 85 countries worldwide. 

Rolling Meadows, Ill.-based RATIONAL’s SelfCookingCenter is designed to allow operators to fry, roast, grill, steam, poach, bake and much more, in a single self-cleaning piece of equipment. Operators can prepare a variety of foods using the seven touch-of-the-button cooking modes, and company officials say whether cooking for 20 or 2,000, the guesswork of meal preparation is eliminated. 

Recently, RATIONAL launched the next generation SelfCookingCenter with advanced features, in addition to introducing the new SelfCookingCenter XS Model 6 2/3 to the market. According to officials, the SelfCookingCenter XS Model 6 2/3 is the only compact-size combi-steamer with uncompromising functions for kitchens with limited space, unique cooking intelligence and performance, fresh steam generator, superior food quality and self-cleaning. 

The new small format cooking system is ideal for operations such as delis, supermarkets, convenience stores and smaller restaurants, say officials. At only 21.85-inches deep, 25.79-inches wide, and 22.32-inches high, the SelfCookingCenter XS Model 6 2/3 is the smallest unit in RATIONAL’s SelfCookingCenter compact unit family, which also includes the SelfCookingCenter XS Model 61.

The SelfCookingCenter is available in gas or electric, ranging in a variety of sizes. Additional options, such as an integrated fat drain, and a complete range of accessories are available. RATIONAL has also earned the ENERGY STAR, which will help provide sustainability in commercial foodservice operations.