New format places emphasis on solutions and success
Twenty-three companies exhibiting at The NAFEM Show 2019 will also display products in the event’s WHAT’S HOT! WHAT’S COOL! What Works! program. Participating products demonstrate quantifiable operator benefits, such as energy efficiency, food safety, labor savings, eco-friendly materials or reduced footprint, according to organizers of The NAFEM Show.
“We’re excited to feature these E&S success stories that have fulfilled a critical, unmet need or solved a problem for foodservice operators,” says Rich Packer, CFSP, The NAFEM Show chair. “We want to highlight game-changing solutions and the positive impact they had on real-life foodservice operations.”
Following is a list of the WHAT’S HOT! WHAT’S COOL! What Works! companies and products that will be on display at The NAFEM Show 2019 with a brief description provided by the event organizers:
FlexPro Burger Smasher
Success Story: Cooks who were manually smashing more than 200 burgers an hour at a growing southern California fast casual were getting burned out — and leaving their jobs. Over the course of two years, the restaurant worked with AccuTemp Products to design and test a customized smasher to fit the restaurant’s specific needs. As a result, cook times dropped 15 percent, production increased 20 percent — and cooks were much happier.
Vector F Series Multi-Cook Oven
Success Story: For one Alabama restaurant group, finding kitchen talent — and ovens that could keep up with consumer demands — was challenging. After collaborating with Alto-Shaam, the group put just four newly innovated ovens to the test and discovered they could do the job of seven convection ovens. The results? Reduced labor costs, improved production and a foolproof way for cooks of all experience levels to deliver high-quality food.
Success Story: A centralized production bakery in the northeast needed a way to improve slow bake times. When Belshaw Adamatic engineered a new rack oven to help them improve their operations, baking cycles dropped from 45 minutes to seven minutes — all while maintaining the highest energy efficiency in its class.
BakerLux Convection Oven
Success Story: A Las Vegas brunch destination needed equipment that could help them keep pace with customer demand, deliver a quality ROI and expand their menu to include more offerings — all within a very small footprint. The solution? An innovative new convection oven from Cadco that reduced bake times by 30 percent and energy consumption by 20 percent — and increased the speed of ROI while reducing labor levels.
Ultimate Sheet Pan Rack
Success Story: The executive chef of an event catering company needed more effective speed racks for his fast-paced, demanding kitchens. After partnering with Cambro Manufacturing Company to test more durable racks made from composite plastic, the chef was pleased to see the new racks prevented pans from sliding and withstood loads of 50-plus pounds without warping.
Crown Verity Outdoor Gas Pizza Oven
Success Story: A well-known celebrity chef struggled with limited seating at his popular Canadian winery. Craving a way to indulge more diners, he found the solution in a high-volume outdoor pizza oven, customized by Crown Verity, which served as the foundation of a new restaurant and standalone menu. The chef successfully doubled his seating capacity — and elevated his dining experience with new offerings and direct access to beautiful outdoor scenery.
Delfield Specification Line
Success Story: A Michigan crepe cafe needed a cold storage solution that could keep up with their growing business — and fit within their limited kitchen space. Working with Delfield Company, they were able to identify a compact new refrigerator which offered advanced capabilities and saved the small independent operator hundreds in annual utility bills.
Duke Modular Production Center
Success Story: A global ice cream chain needed help reimagining a kitchen setup to deliver fresher food faster. After Duke Manufacturing Company designed and implemented a new layout, dedicated kitchen space was cut by 39 percent, employees traveled three-quarters of a mile less per shift and staff bottlenecks were eliminated, thanks to additional access points.
Horizon Elite 2110 Series Ice Machine
Success Story: Harsh local water conditions meant one Texas c-store operator had to descale his ice machine every six weeks. To solve this ongoing issue, the operator tested a newly engineered innovation from Follett; a high-capacity prototype ice machine designed to run without reverse osmosis or water treatment — and alert the manufacturer when the machine needed to be descaled. The operator was able to go a full 18 months with no descaling, saving $1,200 in annual maintenance costs.
SmartServe Blend in a Cup
Success Story: A global frozen yogurt chain saw an opportunity to add treats to their menu that consumers could sip through a straw. Partnering up with Hamilton Beach Brands to customize a new mixing solution, the chain installed self-operated, accessible blending machines in two test locations that allowed users to create their own, personalized yogurt blends. The new machines hit a sweet spot with consumers and improved the test locations’ year-over-year sales by three percent with no applied marketing.
intelliGen Refrigeration and Controller
Success Story: Power outages pose a major threat for meat-heavy operations like an American grill chain restaurant. To find a solution and mitigate this threat they turned to Heatcraft Worldwide Refrigeration, the manufacturer of an intuitive electronic control. This allowed the chain to monitor their refrigeration units anytime, anywhere, so they could quickly take action in the event of electrical issues — reducr reducing the risk of losing thousands of dollars.
KMEdge X Ice Machine
Success Story: A small ice distributor in Georgia had a customer who needed a new on-site ice machine to eliminate the need to have ice delivered. Hoshizaki’s engineering team worked with the ice delivery company to find the best solution. This new technology ice machine provided both durability and the ability to operate in hard water conditions while also saving the merchandizer thousands of dollars in purchase and delivery fees.
Success Story: A small, hip Pennsylvania restaurant struggled with limited kitchen space and high customer volume. And with menu items changing every day, workspace issues meant there was no room for adding a fixed prep table. Collaborating with InterMetro Industries, which conducted an assessment of the current workspace, layout and process, the restaurant tested a small-footprint, mobile, multifunctional prep station. Thanks to the new tool, the restaurant saved hours of labor every day and increased productivity.
FT1000e Low Energy Series – Flight Type dish machine
Success Story: A university in Ohio needed a machine capable of washing thousands of dishes per day while keeping energy costs low. Serving as a test environment for installation and ongoing documentation of a low-energy flight type dish machine from ITW Food Equipment Group, an estimate shows the university will save $28,000 in energy costs over the next 10 years.
Success Story: With beverage trends shifting toward healthy, blended options, a Midwestern c-store chain needed an appliance that could serve freshly blended ice drinks without the oversight of an employee, all while maintaining a small footprint. The chain worked with Multiplex Company to develop and test a customized prototype machine in its headquarters store and identified areas of improvement. This feedback was used to develop the beta field test unit, which was installed in 29 additional stores. The self-serve beverage dispenser was a hit with customers, and the store achieved full ROI in less than eight months.
RinseWell Smart Eco Rinse
Success Story: A busy coffee drive-thru needed a brewing solution that saved water and was easy to clean. The site tested, and introduced, an ecologically friendly dipper well from Nemco Food Equipment, saving the chain 150,000 gallons of water annually across three locations.
Tobin Ellis Cocktail Dispenser
Success Story: A small, independent restaurant and bar known for healthy, all-natural “potions” needed help preventing the ingredients from separating and settling while inside the kegs. Perlick Corporation helped develop a customized cocktail dispensing system to give the owners the freedom to keep their potions flowing (without settling) and created additional space behind the counter.
BKI TC Fryer – Training Central
Success Story: A regional fast-food chain in the south needed an efficient way to train employees quickly — and keep them engaged. The chain provided guidance to Standex Foodservice Equipment Group on what they needed from a new fryer training platform, then tested the prototype in one of their busiest locations. The introduction of this new fryer, which included a centralized training platform that provided constant feedback and accountability to employees, reduced training time by more than six hours and eliminated operator service calls, saving the company $5,000 annually.
Companion Cart Portable Cleaning System
Success Story: A soft serve vending equipment distributor needed a cleaning solution for a group of franchisees who did not have direct access to plumbing facilities. A portable cleaning system was developed by Stoelting Foodservice Equipment, and proved to be an effective solution, resulting in less water waste. It also reduced cleaning time by 66 percent.
Tabletop Corn Tortilla Machine Ventura Flex
Success Story: An executive chef needed help keeping up with the daily demand for more than 1,000 corn tortillas. At the time, tabletop tortilla machines in the U.S. were only compatible with wheat and flour tortilla recipes. Working with Tortilla Masters Equipment, the chef incorporated the first-ever tabletop corn tortilla machine into his kitchen. This new equipment drastically reduced both tortilla prep time and employee stress.
Modular Induction Dry Well Drop-Ins
Success Story: A senior care facility, responsible for serving residents three meals a day, needed to improve the quality of their food. After serving as a field test location for new dry well heating technology from Vollrath Company, they were able to maintain the quality and temperature of several different foods in one unit, while reducing food waste. The change not only saved the facility money on water and labor, it enabled workers to serve up crisper, greener veggies and improve food quality overall.
Vulcan Countertop Electric Fryer
Success Story: A national quick-service seafood chain needed help improving fry times while maintaining food quality and reducing their kitchen footprint. The chain presented this challenge to Vulcan and together they developed a more efficient fryer that could be mounted on refrigerator or freezer bases, improving workflow and kitchen storage. The chain tested the new fryer in their official test kitchen and after multiple rounds of feedback — and some tweaks from the manufacturer — the restaurant implemented the new fryer, reducing fry times by a jaw-dropping 30 percent and saving an estimated $10,000 annually.
Success Story: A restaurant management company needed help optimizing their fry stations to boost profits and serve consistently high-quality food. To do that, they needed a way to get large amounts of data from multiple locations quickly. Introducing Welbilt’s new fryers with remote monitoring capabilities meant the group could access crucial insights about their fryers’ operations from their multiple locations, including crew performance, oil usage, filtering and cleaning, and more. This technology helped identify improvements that led to increased profits, higher quality fried food, and an annual 30 percent reduction in oil costs.
Companies were allowed to submit one product for consideration that was not introduced to the market until after The NAFEM Show 2017. The emphasis for the 2019 group of products are those that are not only new but have been put to the test and demonstrate success, according to a release announcing the companies included.
The NAFEM Show 2019 takes place Feb. 7-9, 2019, at the Orange County Convention Center in Orlando, Fla. Show attendees will find the WHAT’S HOT! WHAT’S COOL! What Works! products in four separate lounges throughout the show floor.