For Operators

If you’ve been meaning to become a Certified Foodservice Professional, consider participating in the annual overview seminar at NAFEM headquarters in Chicago. The next NAFEM-hosted overview and exam takes place Aug. 16 & 17, 2018.

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On Aug 23 – 24, 2017, NAFEM hosted its annual Certified Foodservice Professional (CFSP) overview seminar and exam — welcoming 56 professionals to the program, including NAFEM members, manufacturer representatives, distributors and dealers.

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The North American Association of Food Equipment Manufacturers (NAFEM) and The Culinary Institute of America (CIA) announce that Adam Busby, CMC , CHE, general manager of the CIA at Greystone, has been named NAFEM Professor at the college.

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Get best practices to manage your fat, oil and grease disposal

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Business was brisk, the energy level was high and the aisles were packed on the show floor.

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NAFEM’s Life Cycle/Total Cost of Ownership Tools will help your organization assemble and analyze information to consistently establish life expectancies and total cost of ownership for commercial foodservice equipment and supplies.

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Water quality impacts equipment performance and maintenance – not to mention the taste of beverages and foods. No matter what role you hold in the foodservice industry, you’ll find answers to your water quality issues through these collected resources.

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Opening a foodservice facility? These documents, developed by NAFEM members, provides an itemized list of smallwares items you should have on-hand.

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NAFEM has released its 2016 Size & Shape of the Industry Study, which reports NAFEM-member company 2015 sales in a variety of foodservice equipment and supplies categories.

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