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Start the New Year with Market Insight and Knowledge
That Will Put You Ahead of the Game
The foodservice world is changing: affected by an economy in recovery, technological advances, sustainability initiatives, and an ever more sophisticated public. Join us for an update on current trends and a forecast into 2013 and beyond.
The speakers will provide a detailed overview of the growth and unit trends of the foodservice and equipment and supplies markets, as well as structural issues affecting both markets. Also, learn about the latest developments in equipment technology and restaurant sustainability and get a glimpse into emerging technologies that could save the industry millions in energy and water bills.
This Seminar Will Feature:
- Update on current trends and forecast into 2013 and beyond
- Overview of the growth of the market and issues affecting it
- Latest development in equipment technology
- Emerging technologies and restaurant sustainability
- Learn more about California rebates
Learn from experts:
Robin Ashton is the publisher of Foodservice Equipment Reports and its ancillary electronic products, www.fermag.com and FER Fortnightly. The magazine’s editorial features include product comparisons, bench tests and test-procedure analyses, and exemplary kitchen and unit designs. The web site allows users to search, identify, compare and electronically access thousands of primary suppliers and products worldwide. FER Fortnightly reports regulatory, food safety and certification issues of interest to foodservice operators and suppliers.
Richard Young is the senior engineer and director of education at the FSTC, an unbiased research facility that focuses specifically on commercial food applications. The FSTC is the primary information resource for the EPA’s ENERGY STAR® program for commercial food service and has contributed significantly to the U.S. Green Building Council’s Leadership in Energy and Environmental Design (LEED®) for Retail rating system.
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