My two-year wait for the unveiling of new and improved kitchen equipment at the NAFEM (North American Association of Food Equipment Manufacturers) show finally came—and the wait was worth it. What I witnessed in Orlando, FL, was the culmination of most of the industry’s R&D efforts for the past two years. One of the traditions at the show—the nation’s biggest foodservice equipment show with more than 550 manufacturers—is the introduction of new ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.