Chef's Selection
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.

Important Dates for The NAFEM Show 2015
Here are the dates to remember for exhibitors for The NAFEM Show, February 19-21, 2015, Anaheim, Convention Center, Anaheim, California.

May 27:
  • 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.
June 27:
  • Booth contracts with a 50% deposit are due to be included in the online space selection.
August 4-8:
  • Online space selection takes place.
September 15:
  • Exhibitor registration opens.
October 24:
  • 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.
Housing Information for The NAFEM Show 2015
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. Travel Planners will begin accepting reservations for housing on May 27. As always, your exhibit contract must be submitted before housing reservations can be made.

Size & Shape of the Industry Study -- Participate by March 25!
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, +1.312.821.0212.

Join a NAFEM Committee in 2014-15
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. Login to NAFEM's website to review the committee descriptions and to access a sign-up form.

Earn Your CFSP Designation--Product Packages Make it Easy!
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 exam. Login to learn more or to purchase a package.

NAFEM Associate Member Directory
Take a moment to visit NAFEM’s directory of associate members. 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.

Populate Our Calendar!
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.

Producer Price Index (PPI) News Release
The Bureau of Labor Statistics released the February PPI Index on March 14.

MAFSI Introduces Associate Executive Director
The Manufacturers' Agents Association for the Foodservice Industry (MAFSI) has named marketing executive Tom Jedlowski as 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.