2014 Foodservice Forecast - NorCal
Start the New Year With Market Insight and Knowledge That Will Put You Ahead of the Game!
The foodservice world is changing: affected by an economy in recovery, technological advances, sustainability initiatives, and an ever more sophisticated public. Join us for an update on current trends and a forecast into 2014 and beyond. Special guest speaker Robin Ashton will provide a detailed overview of the growth and unit trends of the foodservice and equipment and supplies markets, as well as structural issues affecting both markets.
The Food Service Technology Center (FSTC) engineers will share the latest developments in equipment technology and restaurant sustainability and offer a glimpse into emerging technologies that could save the industry millions in energy and water bills.
Attendees will learn:
- About national trends in the adoption of energy and water efficient technologies as measured by the National Restaurant Association's Annual Industry Forecast.
- About efficient lighting technology that should be part of every restaurant's operations in 2014 and beyond.
- How the FSTC's Online Life-Cycle Calculators and web tools are being improved and how they make energy estimation much easier.
- Which technologies and operational practices are showing promise to become industry standards.
Richard Young (FSTC), Robin Ashton (FER)
Robin Ashton, Foodservice Equipment Reports-
Robin Ashton is publisher of Foodservice Equipment Reports and it’s ancillary electronic products, www.fermag.com and FER Fortnightly. The magazines editorial features
include product comparisons, bench tests and test-procedure analyses, and exemplary kitchen and unit designs. The web site allows users to search, identify, compare and
electronically access thousands of primary suppliers and products worldwide. FER Fortnightly—an e-newsletter—reports regulatory, food safety and certification issues of
interest to foodservice operators and suppliers.
Richard Young is the senior engineer and Director of Education at the Food Service Technology Center (FSTC), an unbiased research
facility that focuses specifically on commercial food service applications.
He currently focuses most of his efforts on technical outreach - translating the research into practical information. He has 15 years of experience
creating and presenting seminars on energy efficiency and currently delivers about 75 sessions a year on this subject.
»more about Richard