10 FOODSERVICE AND HOSPITALITY JANUARY 2015 FOODSERVICEANDHOSPITALITY.COM

NAFEM SHOW PREVIEW

As a new year

descends, it’s

time to take

stock of new prod-

ucts and trends, and

the North American

Association of

Food Equipment

Manufacturers (NAFEM)

Show provides a venue

for such research.

Hosted at California’s

Anaheim Convention

Center, from Feb. 19 to

21, the biennial trade-

show will house more

than 10,000 foodservice

pros — including opera-

tors, dealers, distributors,

consultants, designers

and more; it’s there that

they’ll connect with more

than 500 equipment sup-

pliers from various coun-

tries, including Australia,

Austria, Brazil, Canada,

China, France, Germany,

Italy, Switzerland and

the U.S.

Buyers will have the

chance to get up close

to more than 900 prod-

ucts on display. “[The

NAFEM Show provides]

the opportunity for the

attendee to touch, feel

the product, see how it

works, think about how

it fits with their outlet,

talk with product devel-

opers and peers, explore

opportunities and see

what else is out there

that can make a differ-

ence for their operation,”

says Deirdre Flynn,

EVP at the Chicago-

based NAFEM trade

association.

Visitors honing in on

the latest innovations in

foodservice can check

out four trend galleries

spread across the show

floor. These What’s Hot!

IN THE KNOWThe NAFEM Show returns this winter, attracting thousands of industry insiders to learn about what’s trending in foodservice equipment BY HELEN CATELLIER

12 FOODSERVICE AND HOSPITALITY JANUARY 2015 FOODSERVICEANDHOSPITALITY.COM

NAFEM SHOW PREVIEW

What’s Cool! show-

cases have morphed from

static displays of new

products to interactive

exhibits that will include

monitors and iPads

highlighting more than

150 items.

Four key market

trends have been identi-

fied at this year’s What’s

Hot! What’s Cool! gal-

leries, which are being

created in collaboration

with the Hyde Park, N.Y.-

based Culinary Institute

of America. The trends

include: Community

Responsibility, featuring

environmentally friendly

materials and equip-

ment that help conserve

water and energy; Global

Flavours and Craft

Preparation, highlight-

ing cooking methods,

tools and accessories,

which celebrate global

diversity and artisanal

preparation; Health and

Wellness, showcasing

products that address

dietary concerns, incl-

uding allergies, calorie

count and the desire for

whole grains, among

others; and Productivity,

Efficiency and Precision,

highlighting products

that save time, money

and labour.

The three-day trade-

show is flanked by two

networking events at the

Anaheim Convention

Center. The kick-off

party is scheduled for

Feb. 18, and the show

culminates on Feb. 21

with a special gala din-

ner and live concert

with the Grammy-

winning Zac Brown

Band. “It’s a casual

party designed to bring

people together to cel-

ebrate all sectors of hos-

pitality,” Flynn says.

The next NAFEM

Show is scheduled to

take place from Feb. 9 to

11, 2017 at the Orange

County Convention

Center in Orlando. l

CYBER TOOLKITAttendees at this year’s North American Association

of Food Equipment Manufacturers (NAFEM) Show in

Anaheim, Calif. can access the event’s mobile app,

which is designed to enhance the guest experience. It

will allow attendees to search for exhibitors by product

category, navigate the show floor and research NAFEM

members’ equipment and supplies. Attendees can also

request appointments with suppliers during their visit

to Anaheim. The app will remain active for two years

after the show, giving attendees quick access to prod-

ucts and vendors. “[Attendees] can carry information

about the show with them 24-7, 365 days of the year,”

explains Deirdre Flynn, EVP at the Chicago-based

NAFEM association. “It’s a great reference tool that

easily sits on a smart device, so, literally, they have a

library-like wealth of information at their fingertips.”