As part of NAFEM's long-term partnership with the Culinary Institute of America (CIA),
Brad Barnes, CMC, senior director, continuing education, holds the NAFEM professorship in
Culinary Arts. The partnership is dedicated to specialized research in foodservice
equipment and supplies, product development and industry education. Chef Brad's quarterly column
in NAFEM online highlights a current trend or issue he's facing in the kitchen.
This month, Chef Brad shares some observations on what's affecting various stakeholders in
the foodservice industry as 2014 gets started, including maintaining a healthy lifestyle,
attracting and retaining qualified workers and developing innovative products.
Here are the dates to remember for exhibitors for The NAFEM Show, February 19-21, 2015,
Anaheim, Convention Center, Anaheim, California.
- The exhibitor prospectus and floor plan are available online.
- A hard copy of the floor plan is sent via mail to all NAFEM members.
- The online exhibit contract is available for submission
- Housing for exhibitors opens once you have submitted your contract.
- Booth contracts with a 50% deposit are due to be included in the online space selection.
- Online space selection takes place.
- Exhibitor registration opens.
- The final balance is due for exhibit space. (Remember, NAFEM keeps 30%
of the total booth fee for all reductions or cancellations on or before that
date--meaning between the time the contract is submitted and October 24).
Keep these dates handy and we'll continue to send you regular updates through
email communication, NAFEM online and the NAFEM website.
We understand that housing companies have contacted NAFEM members and offered discounted
hotel rates for The NAFEM Show. There is one--and only one--official, exclusive housing
coordinator for The NAFEM Show and that's Travel Planners. Travel Planners does not make
phone calls or send emails soliciting exhibitors to book hotel rooms.
will begin accepting reservations for housing on May 27. As always, your exhibit
contract must be submitted before housing reservations can be made.
Those of you who are identified as your company's primary contacts in NAFEM's database
have received an invitation and several reminders to add your data to the 2014 Size &
Shape of the Industry Study no later than March 25. The biennial study provides a
comprehensive look at sales volumes of the foodservice equipment and supplies market.
Participants receive three (3) priority points toward booth selection at The NAFEM
Show in 2015 and beyond. Questions? Contact Charlie Souhrada
NAFEM members are encouraged to get involved in one of the many committees, councils and
task forces that work on developing programs and services to benefit members and the
industry at-large. When you volunteer, you're committing to a two-year (through
calendar year 2015) assignment. Committees usually have one face-to-face meeting
every two years, and meet via conference call in between in-person gatherings.
to NAFEM's website to review the committee descriptions and to access a
If you've been meaning to get certified, consider purchasing one
of NAFEM's CFSP packages to streamline the process. The CFSP
Online Course Package is $775/person and includes the application
fee, a .pdf copy of the review questions and glossary of terms from
the textbook, the online module and exam. The CFSP Online Course
module allows you to take the course at your own pace, from the
comfort of your home or office. It is based on the CFSP textbook,
An Introduction to the Foodservice Industry, and features 14 hours
of content. Passing the CFSP exam is still a requirement to
certification, and the test is administered manually. To get an
idea of the format and content of the module, watch the preview
The CFSP In-person Course Package
is $550/person and includes the
application fee, the 20-chapter textbook, An Introduction to the
Foodservice Industry, the one-day, in-person overview and exam.
You are encouraged to purchase either package when you have
accumulated the required 35 points of industry experience
(check out the Point Accumulation Worksheet
to see where you stand).
Regardless of which package is purchased, you have one year
(from the date of purchase) to prepare for and take the CFSP
to learn more or to purchase a package.
Take a moment to visit NAFEM’s directory of
Remember to count them as resources for your service needs in education and training,
employment recruitment, export management, food safety product needs,
marketing and communications services, systems and technology, product
design, development and engineering, third-party certification, utility organizations
and trade publishing.
NAFEM’s industry calendar
needs your input. It includes a feature that allows
you to download events into your personal calendar. Once you have visited the
site to add an event, please allow 48 hours for NAFEM staff to review the
submissions and make them live.
The Bureau of Labor Statistics released the February PPI Index
on March 14.
The Manufacturers' Agents Association for the Foodservice Industry (MAFSI) has named
marketing executive Tom Jedlowski
associate executive director. Jedlowski brings 9+ years of marketing, public relations
and branding expertise to the MAFSI team. In his new role, Jedlowski will galvanize
member benefits while strategizing new initiatives to further the association's brand
as a thought-leader within the commercial foodservice equipment industry.