NAFEM strives to provide technical information and support to enhance the
foodservice E & S marketplace. Check out the latest industry research and
resources when you have business decisions to make, and keep up with all the
various standards, codes and accreditation issues that impact your business.
Revit Foodservice Equipment Standards define guidelines for model
content creation in Revit®
MEP, and Revit®
Structure for use in the Foodservice
Equipment Industry. By following the guidelines and standards in this guide
content creators in the Foodservice Equipment Industry will ensure the
portability, compatibility and performance of their content.
A change is being contemplated
within the International Electrotechnical Commission (IEC) standards development
system for commercial electrical catering equipment (warming and cooking appliances, dishwashers, kitchen machines and hoods).
The NAFEM Data Protocol (NDP)
is a set of standard rules and message formats that
allow commercial kitchen equipment to communicate with a foodservice manager’s or
service technician’s computer.
In addition, NAFEM and The Association for Retail
Technology Standards (ARTS)
offer a technical specification for creating a
communication link between the point of service (POS) and commercial kitchen
The U.S. Green Building Council (USGBC)
non-profit organization committed to expanding sustainable building practices. USGBC
is composed of more than 12,000 organizations from across the building industry that
are working to advance structures that are environmentally responsible, profitable, and
healthy places to live and work.
The Culinary Institute of America (CIA) offers its
Certified Culinary Sales Professionals (CCSP) Program
as an ideal way to distinguish
your company from competitors. It's a four-month program that takes your sales team
beyond just selling through distance learning and on-campus experiences.
guidelines for layout and content
in specification sheets.