As a “foodservice equipment guy” I just experienced what I had been eagerly awaiting for two years — a trip to NAFEM, the nation's biggest foodservice equipment show. I was like a kid in a candy store — along with about 20,000 fellow attendees and over 500 exhibiting equipment manufacturers. As you might guess, energy savings, sustainability, going green and reclamation were collectively an overreaching and popular theme, and for good reason. When you look at the life cycle cost of a piece ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.