March 2004

Cover Story: 2004 Food Safety New Product Report
Anti-microbial technology is continuing to allow foodservice equipment manufacturers to fight bacteria in a number of innovative ways.

Feature:Specifying A Hand Hygiene System

Facility Design Project of the Month:

• Café Boulud, Palm Beach, Fla.
  Renowned chef and restaurateur Daniel Boulud and his partners have ventured beyond New York to open their first operation in Palm Beach, Fla., at the historic Brazilian Court Condominium Hotel. In this casual-elegant restaurant, two distinct, well-equipped cooklines, one for la carte and the other for banquets, were installed to enhance staff efficiency.
• Web exclusive supplement

DSR Clinic: How do you react when you are referred to as an "order taker"?

DSR of the Month: Brian Storm, Best Restaurant Equipment & Design Inc., Columbus, Ohio

E&S Spotlight: Getting The Goods On E&S For Storage And Receiving
Foodservice operations require equipment and supplies that will support facilities' receiving protocols, transport products efficiently and store diverse food items safely and conveniently.

Product Sales Tips: Freeze Out Competitors With Blast Chiller Sales

Point Counterpoint: Should Manufacturers Sell Direct?
When and why manufacturers should distribute E&S through traditional dealers is this month's point of contention between two veteran industry leaders.

Editor's Perspective: The Status Quo Is Vanishing

Parting Shot: Producing Value

Operator's Opinion: Relationships

Stern's Concerns: Tallying Up Dealer Classification Programs

Industry Conference Update: FE&S' 3rd State Of The Industry Conference Offers Revised Program

Web Exclusive: Economic Outlook

In Brief: Industry News