Issue link: http://osercommunicationsgroup.uberflip.com/i/458977
O s e r C o m m u n i c a t i o n s G r o u p A n a h e i m F r i d a y, F e b r u a r y 2 0 , 2 0 1 5 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM An interview with Todd Hall, P r e s i d e n t , Glastender Inc. FEN: You com- pletely redesigned your main underbar line in 2004, so why did you feel the need to create an entirely new line of underbar? TH: When we redesigned our underbar line in 2004, we added many exclusive features Continued on Page 55 GLASTENDER UNVEILS NEW UNDERBAR LINE An interview with Shawn DiGruccio, Vice President, CDN. FEN: Tell our readers about CDN. What's your main line of business? SD: We specialize in time and temperature, offering more than 90 thermometers and timers in our assortment. We're one of the fastest growing foodservice Continued on Page 55 CDN: TIME AND TEMPERATURE PRODUCTS Azie Khan, G e n e r a l Manager at A l l P o i n t s Foodservice and a CFSP, discuss- es Direct Source parts – an under used category of replacement parts. FEN: Most people are familiar with OEM and generic replace- ment parts, but what exactly are Direct Source parts and what makes them different? Continued on Page 52 AN ALTERNATIVE CHOICE TO OEM PARTS An interview with Carol P. W a l l a c e , President/CEO, Cooper-Atkins. FEN: Another new item from Cooper-Atkins is included in the NAFEM show's collection of What's Hot/What's Cool innovative new products. Over the last several NAFEM shows, your company has deliv- ered a series of products that employ technologies that are Continued on Page 55 COOPER-ATKINS: NO SHORTAGE OF NEW IDEAS E n t e r i n g the 21st century, the trend in foodservice equipment manu- facturing was the push to out- source production overseas. But one such company bucked this trend 10 years ago, defied com- mon wisdom and started up manufacturing operations in the United States of America. Belleco began manufacturing and shipping its base conveyor toaster models in April of 2005. Continued on Page 52 BELLECO: SUCCESS WITH AMERICAN INSOURCING An inter- v i e w with Dave K i s n e r , President, Orgo Inc. FEN: Tell our readers about Orgo. DK: Orgo is the first business management system designed specifically for the foodservice industry, and was specifically created to help foodservice rep firms manage and track just Continued on Page 52 ORGO: BUSINESS MANAGEMENT FOR FOODSERVICE The urban N o r t h Market in C o l u m b u s , Ohio, had a r e s i d u a l smell problem that remained on the patrons after leaving it. Despite the culinary aromas being a significant part of the experience there, many patrons wanting to do lunch didn't like smelling like the market after- wards. Open since the mid-90s at its current location, the North Continued on Page 52 FACTORY-BUILT GREASE DUCT FROM SELKIRK An inter- view with Teresa Asbury, V.P., The Legacy Companies. FEN: What's new at The Legacy Companies? TA: It's been an exciting couple of years for us. Since the last NAFEM show, The Legacy Companies has continued to expand. We've acquired two more legacy brands: Kold- Draft, the only brand of ice Continued on Page 49 LEGACY ACQUIRES KOLD-DRAFT AND DOL-FYN Forty five years ago in California, a blender broke. The demise of his new wedding gift awoke something in Tom Dickson. The engineer-inventor (and incur- able tinkerer) became both frus- trated and fascinated, and that put in motion a lifelong quest to build a blender that would not break. It wasn't long until he cre- ated a blender that outper- formed commercial blenders of Continued on Page 49 BLENDTEC: HEART, SOUL AND COLD-FORGED STEEL U.S. fire depart- ments responded to an estimated average of 7,640 structure fires per year in eating and drinking e s t a b l i s h m e n t s between 2006 and 2010. These fires caused average annual losses of two civilian deaths, 115 civilian injuries and $246 million in direct property dam- age each year. Fires involving cooking equipment accounted Continued on Page 49 DETECTION OPTIONS FOR WET CHEMICAL FIRE SUPPRESSION