March 21, 2012
AHF Announces Election Results 
The Association for Healthcare Foodservice announced the election of three members to executive positions and two director positions on its board of directors.
Second Annual Kitchen Innovations Dealer Cocktail Reception at NRA Show 2012
The National Restaurant Association, in cooperation with Foodservice Equipment & Supplies magazine, along with other industry partners, will host a dealer-only Kitchen Innovations Cocktail Reception. This networking event will take place from 4 p.m. to 5 p.m. on Sunday, May 6 in the KI Pavilion during the NRA Show in Chicago’s McCormick Place.
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New Wusthof Website for Foodservice
Wusthof launches a new website for foodservice professionals. For information on the Pro Series stamped line of knives, a list of Wusthof reps and more, go to www.wusthof-foodservice.com. Wusthof — the  knife chefs prefer.
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Seattle’s Best Opens First Drive-Thru Location
As part of the chain’s initiative to expand into non-traditional venues, Seattle’s Best Coffee opened a new coffee drive-thru concept in Northlake, Ill.
CHG Merges with JHL
Component Hardware Group and JHL Enterprises, two manufacturers of plumbing and hardware products, have agreed to merge. Under the terms of the merger agreement, JHL will be fully integrated into Component Hardware Group.
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Simpli-Flex® Ice Cream Cone Dispensers
Prevent breakage, protect from contamination, and keep ice cream cones fresher with Simpli-Flex® cone dispensers for cake, waffle and sugar cones with a 1-3/8” – 3-3/8” cone lip diameter. Simpli-Flex cone dispensers are completely self-adjusting, ensuring one-at-a-time dispensing. Simpli-Flex dispensers are available in heavy-duty, polished stainless  steel or rigid clear plastic. Dispensers can be mounted to walls, stands (as shown in picture), in-counter or under-counter.
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NAFEM Introduces On-line CFSP Course
The North American Association of Food Equipment Manufacturers has developed an on-line Certified Foodservice Professional overview course. Based on the existing 20-chapter textbook, An Introduction to the Foodservice Industry, the course features 14 hours of content.
FE&S Special Editorial
Service Do’s and Don’ts for Today’s Foodservice Operator
In response to a challenging business environment, many foodservice operators may be tempted to compromise when it comes to repairing and maintaining their equipment. Here a veteran service agent offers a few precautionary examples of why it is important for operators to use their supply chain partners to make informed decisions before taking action.
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