The Specifier: What to Consider When Going International, Culinary Trends and More

The Specifier from Foodservice Equipment & Supplies

December 20, 2011

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Facility Design Project of the Month: Wyndham Grand Hotel and Spa at the Wyndham Grand Orlando Resort Bonnet Creek

A comprehensive foodservice program helps set this new resort property apart from its competition.

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Going International: What to Consider

While Technomic reported more international chains are making their way to the U.S., domestic brands are continuing to expand overseas, particularly in non-Chinese, “newer” markets like Central and South America, Australia and untapped parts of Europe.

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Master-Bilt Walk-In Coolers & Freezers


• Custom and Quick Ship models with matching refrigeration systems
• A wide variety of options including our Master Controller system
• Winner of 2010 FES Best in Class Award for Master-BiltOperator segment

NRA Study Highlights Top Culinary and Operational Trends for 2012

The National Restaurant Association’s “What’s Hot in 2012” survey of nearly 1,800 professional chefs – members of the American Culinary Federation (ACF) – shed some light on a series of culinary and food prep trends that are certain to shape the foodservice industry in 2012.

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Daniel New BIM Manager for Camacho

Camacho Foodservice Designers and Consultants named Brett Daniel its new BIM manager.

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Are You Leading Technology or Bleeding Technology?

Juan Martinez discusses what it means to be a technology leader and how to ensure your technology meets its application needs.

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Manitowoc CREW

Enter the 2012 FE&S Tabletop Awards

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