Monday, February 28, 2011
Exhibitors and attendees have returned to work with numerous ideas and equipment needs since The NAFEM Show in Orlando, Florida. Optimism has returned to the food service industry as attendee and exhibitor numbers increased from 2009. The show floor was also 20-30% larger and technology played an important role in booth displays. Manufacturers are hopeful that 2011 will return higher sales as the economy continues to recover and grow.
As food service professionals return to their busy environments filled with exciting and innovative ideas, we wanted to share a few of the trends revealed at this year’s show.
Demand for Replacement Equipment Increases and Professionals Revisit Delayed Projects
As many food service establishments survived with the equipment they had during the economic downturn, the demand for replacement equipment has increased. Chains are ready to revamp their kitchens and dining area as sales have improved. In addition, many are reaching out to consultants to revisit delayed projects, hoping to finally move them forward.
Desire for Equipment Focused on Energy Efficiency and Sustainability
As numerous restaurants have redesigned establishments to be more energy efficient, they desire equipment that enhances their efforts. Food service professionals want equipment that conserves resources – an opportunity to cut costs and reduce economic footprints. Manufacturers embraced this idea as equipment that reduced water use, recycled heat, and saved electricity were showcased at the show.
Need for Design Flexibility
Equipment that can meet specific needs and match the retail environment was in high demand. Companies are providing customers with a variety of top surfaces and product finishes, customizing equipment to match their environment. However, some food service professionals are looking for specific equipment and a manufacturer that will build a completely customized piece.
Emerging Food Trends
At the “Refresh, Rebrand, Reconcept” breakout session, the following trends for the food industry were discussed:
- Food Trucks
- Contemporary Three Meal Dining
- Burger Bars
- Charcuterie Bars
- Farm to Table
To see other information revealed in this session or other speakers’ presentations, visit NAFEM’s website.
How is Geneva embracing the trends of NAFEM?
Geneva offers design flexibility in its products to better meet customers’ needs. With the ability to modify products, restaurants are given the opportunity to provide a unique experience to guests and improve their operating efficiency. Geneva’s furnishings are also available in numerous finishes and elegant designs to match any environment. In addition, you can also give your mixologist more flexibility with the exclusive Convertible Double Speed Rail that can be added to Geneva’s portable bars. This feature allows bartenders to offer more liquor options to guests in one accessible location. Geneva can help create a signature experience at your location.
What were your favorite Geneva products that you saw at NAFEM? Is your current equipment designed to meet your specific needs?