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Issue Date:
04/01/2008
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1. New Director to Oversee NSF's Food Safety Division
NSF Internationalhired Jennifer Tong as director of its Restaurant Food Safety Division. In her new role, Tong is responsible for the strategic development of the ... (PERIODICAL ARTICLE)
2. Former Tomlinson and NAFEM President Passes
John Chernak, the former CEO of Tomlinson Industries, and a past president of the North American Association of Food Equipment Manufacturers (NAFEM), passed away from ... (PERIODICAL ARTICLE)
3. Green Tip of the Month
Earth Day is April 22, so what better time to examine one's carbon footprint. Visit the Food Service Technology Center web site for an energy-saving ... (PERIODICAL ARTICLE)
4. Getting Honored for Giving Value through Relationships
Iam pleased to be part of a third-generation, 73-year-old family business. My grandfather set the foundation on which we operate. My father set the values ... (PERIODICAL ARTICLE)
5. Products
Eagle Group The Security Module allows for secure storage of items subject to pilferage. The unit features open-wire construction, fits in between two wire shelves ... (PERIODICAL ARTICLE)
6. Hoods Go Green
Those of us who looked at energy-saving devices 5-to-10 years ago were basically ignored. The only relevant factor was cost. Customers always wanted to know ... (PERIODICAL ARTICLE)
7. Mitch Landis
One could say that being a DSR in the foodservice industry is in Mitch Landis' blood; his mother worked for a small dealer in the ... (PERIODICAL ARTICLE)
8. The Changing Face of the DSR
Technology has changed the pace of business. Paper and pens have been replaced by computers and hand-held devices. Tasks that once took days or weeks ... (PERIODICAL ARTICLE)
9. Strategic Equipment & Supply Names New CEO
Dallas-based Strategic Equipment & Supply named Martin Monnat president and chief executive officer. A 30-year industry veteran, Monnat joined SESC in 2006, following the dealership’s ... (PERIODICAL ARTICLE)
10. Slow-Roasted Success
Barbecue styles differ from coast to coast, carrying with them different tastes and histories. Many Texans place emphasis on oak-smoked beef. Southerners, like those in ... (PERIODICAL ARTICLE) | |
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