What does NAFEM stand for? - ANS North American Association of Food Equipment Manufacturers
Who started the "Food Service" industry? - ANS Egyptians - created oases along trade routes
Commercial Market Segment - ANS Independent operators looking for repeat business & m...
What does NAFEM stand for? - ANS North American Association of Food Equipment
Manufacturers
Who started the "Food Service" industry? - ANS Egyptians - created oases along trade
routes
Commercial Market Segment - ANS Independent operators looking for repeat business &
making a PROFIT (i.e. chain restaurants, independent restaurants, cafeteria/buffet rest.,
bars/taverns, hotels/motels, supermarkets, amusement parks)
Institutional Market Segment - ANS Non-public operations. Food service is supplemental &
profit is NOT primary goal (i.e. schools, prisons, military, airlines, vending)
Industry MEGA TRENDS - ANS a) Labor issues
b) Food safety concerns
c) Energy
d) Environmental concerns
e) Competition, Concentration, & Maturing markets
f) Healthy eating and role of food in lifestyle
g) Green & Sustainable
The 5 KEY INTERMEDIARIES - ANS 1) Service Agencies
2) Stocking Distributors
3) E&S Dealers
4) Broadline Distributors
5) Fabricator Dealers
Broadline Distributors - ANS 95% of distributed product is food
Stocking Distributors - ANS Take title to the goods; service the units
Independent Manufacturer's Reps - ANS Do not take title to the goods; commission based
pay
Sell complimentary products from non-competing manufacturers.
Do Not Normally Carry Inventory
, Paid for Performance
Reduced Control over Selling Effort
Reduced Access to Customer Information
MAFSI - ANS Manufacturer's Reps
FEDA - ANS Dealer Trade Assoc.
FCSI - ANS Consultants
CFESA - ANS Service Agencies
5 "M"s of the foodservice facility designs process. - ANS 1) Menu - type of cooking equip.
needed
2) Market - to whom is the foodservice operation being marketed
3) Money Needed - a primary cause of failure; lack of working capital
4) Management - quality & style of management
5) Method of execution - three areas: production methods, control systems, personnel issues
Stages of the design process (9) - ANS Initial contact and proposal
Feasibility study
Programming
Initial design and cost estimates
Design, Development, Equipment specification, Engineering
Bidding & awarding the contract
Project construction
Inspection and acceptance
Implementation & training
Guesstimating customer counts (formula) - ANS AxBxC=X
A = # of seats
B = seat turnover goal
C = % reduction in actual customers
X = # of customers per meal
6 principles of good Foodservice Design - ANS Flexibility and Modularity
Simplicity
Flow of materials and personnel
Ease of sanitation
Ease of supervision
Space efficiency
The 10 components of an equipment specification are: - ANS 1) Item #
2) Name
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