More than 500 equipment and supplies manufacturers will come together in Orlando, Fla. next month to talk trends in the food prep, cooking, storage and table service segments. The annual NAFEM Show, held February 9 to 11 at the Orange County Convention Center, will offer inspiration for foodservice operators looking for innovative tools to help them stay a step ahead of the competition.
With an exclusive focus on equipment and supplies, the NAFEM Show offers valuable networking opportunities while bringing together everything the restaurant industry needs to cook, prep, store and serve all in one place.
The What’s Hot! What’s Cool! product gallery, centrally located on the exhibit floor, will be a hub of activity, showcasing the newest improvements in foodservice equipment, technology, labour-saving solutions and consumer-first innovations.
As in previous show years, equipment and supplies that save energy and appeal to socially responsible consumers are a big hit. Ongoing trends on display will include:
- Equipment in every category that provides major energy savings
- Holding equipment that can maintain temperatures for longer periods of time with lower energy use — or no utility hookup at all
- Ventilation systems that filter and recycle air and heat
- Green servingware options
- Water-saving technologies — seen in everything from warewashing equipment to dipper wells
New this year, the Inspiration Station features a series of four discussions designed to generate conversation around the latest equipment and supplies trends. The series will be led by Mike Colburn and Mary Esther Treat, founders of product design firm Ideas Well Done. As independent experts, Mike and Mary will weigh in on some of the things they’ve
seen on display in the gallery. NAFEM is also offering show attendees the opportunity become certified as a Food Protection Manager through ServSafe’s training and exam class, led by the Florida Restaurant & Lodging Association (FRLA). The program blends the latest FDA Food Code, food-safety research and years of food-sanitation training experience. This two-day session includes review class, study guide and examination.
