Escoffier On Line

KITCHEN EQUIPMENT: OBSERVATIONS FROM BOTH SIDES OF THE POND

Every two years the North American Food Equipment Manufacturers (NAFEM) organization hosts its premier event somewhere in the United States - the NAFEM Show - where manufacturers throughout North America display the latest and greatest foodservice equipment they have to offer. On the other side of the pond, in Italy, there is another biennial event - the HOST show - where the latest and greatest European kitchen equipment is showcased, offering industry professionals an opportunity to kick the tires. This past fall, these two tradeshows were held back-to-back in Atlanta and Milan, and I was fortunate to participate in both.

Separated by less than a week, attending these two shows one right after the other highlighted clear similarities and differences between trends in the two regions. I would like to briefly address the commonalities first, as analyzing the differences is far more revealing. Generally speaking, walking around the more than 20 combined exhibit halls, just about everything I saw was familiar. There were a few new, truly innovative products at both shows, but even these were often improvements within a pre-existing category. In other words, there were some different style ranges with very unique features - but they were still ranges. Pressurized braising pans had an increased presence and seemed to be growing in popularity - but they were an improved version of the familiar piece of equipment we have been using for decades. I think you see my point.

HEY KERMIT, BEING GREEN IS GETTING EASIER (Part II)

In the last installment, I began to refute the well known claim made by Kermit the Frog that "it's not easy being green." Actually, it is getting much easier with every passing moment. It is becoming more popular. Your guests are beginning to weigh your environmental philosophies when selecting a hotel or restaurant. And, might I suggest that green initiatives can even be profitable.

HEY KERMIT, BEING GREEN IS GETTING EASIER(Part I)

With a melancholy melody in the background, our muppet friend shared with us through song that being green was not easy. In fairness to Kermit the Frog, his plea may have been accurate back then. But times have changed. Being green is getting easier. It is becoming more popular. And, dare I suggest, it is even becoming profitable. If you have not already noticed, the green movement has - to use a current buzzword - "tipped." Environmentally conscious policies are further penetrating the hospitality industry with every passing moment. Hotels and restaurants alike are working to implement green practices. Environmental sensitivity will have a profound effect on the way that hospitality facilities are designed, built, and operated over the next decade. Experts have concluded that humans are consuming one-third more natural resources and ecological services than the earth can regenerate in a sustainable manner. In other words, we are running an ecological deficit. It is time to further explore what we can do as members of the hospitality community to implement existing practices, and, where possible, take the initiative to develop new practices on our own.

DESIGN WITH A GLOBAL PERSPECTIVE

During the last several years I have had the privilege of working on an increased number of international foodservice design projects. With projects throughout North America, Central America, the Middle East, Asia, and Africa, regular exposure to different cultures, customs, health requirements, and operational preferences has allowed us to maintain a truly global perspective. A wide variety of geographical conditions that must always be considered also forces us to maintain an open mind and remain flexible with our approach. As a result, we often become the catalyst for cross-pollinating ideas from one region to another. In this installment, I wanted to take the opportunity to share a few of the more interesting design requirements to which we have been exposed. You may find them intriguing - no matter where your operation is located.