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Trade Show

Foodservice Professionals

Gather at

NAFEM in Orlando

oodservice professionals, including those from higher
education, headed to Orlando, Fla., for the 2017 edition
Fof the North American Association of Food Equipment
Manufacturers (NAFEM) Show, taking place Feb. 9-11 at the
Orange County Convention Center.
The NAFEM Show, held every two years, features more
than 20,000 foodservice equipment and supplies profes-
sionals, as well as more than 500 exhibitors, including
Alto-Shaam, Hoshizaki and Ecolab, offering a wide range
of new and innovative equipment and supply solutions on
more than 760,000 square feet of exhibit space.
An estimated 750 product categories of small, medium
and large equipment for food preparation, cooking, storage
and table service are being displayed on the show floor. “At
The NAFEM Show, attendees can expect a world where the
business of foodservice equipment and supplies comes first,”
says Kevin Fink, CFSP, NAFEM president, and executive
vice president, Ali Group Foodservice Equipment. “Our
attendees face the ongoing challenge of serving others
while running a solid, profitable operation. The products
and networking opportunities at The NAFEM Show have
the power to refocus their energy on the things that matter wellness, foodservice productivity and more.
— from happy diners to bigger cost savings.” Attendees may also qualify for The NAFEM Show Scholar-
Returning to this year’s show is “What’s Hot! What’s Cool!,” ship Program to get $500 to offset travel expenses, plus free
a new product gallery that showcases some of the most recent registration. The deadline for registration for this program
and industry-disrupting equipment and technologies. Past and the show is Jan. 31, 2017.
innovations have included equipment and supplies that en-
able social responsibility, global food trends, health and PRE-SHOW TRAINING
This year, a pre-show class will offer the ability for at-
tendees to certify as food protection managers 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. Managers learn
to implement essential food safety practices and
create a culture of food safety. All content and
materials are based on actual job tasks identi-
fied by foodservice industry
experts. The exam meets most
state requirements for food
manager certification.
This two-day event,
Wednesday, Feb. 8, and
Thursday, Feb. 9, from 8 a.m.
to 1 p.m., includes a review
class, study guide and an
examination.
—OCH

8 | FEBRUARY 2017 ON-CAMPUS HOSPITALITY