DES I G N & OPERATIONS
G H Q
MAKING THE MOST
North American Association of Foodservice Equipment Manufacturers’
biennial show encourages learning and innovation. BY CAROL RADICE
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
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
Feb. 9-11 | Orlando, Fla.