NAFEM SHOW PREVIEW
IN THE KNOW
The NAFEM Show returns this winter, attracting thousands of industry insiders to learn about what’s trending in foodservice equipment BY HELEN CATELLIER
A
s a new year descends, it’s time to take stock of new products and trends, and the North American Association of
Food Equipment Manufacturers (NAFEM) Show provides a venue for such research. Hosted at California’s Anaheim Convention Center, from Feb. 19 to
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21, the biennial tradeshow will house more than 10,000 foodservice pros — including operators, dealers, distributors, consultants, designers and more; it’s there that they’ll connect with more than 500 equipment suppliers from various countries, including Australia, Austria, Brazil, Canada, China, France, Germany, Italy, Switzerland and the U.S. Buyers will have the chance to get up close to more than 900 products on display. “[The NAFEM Show provides] the opportunity for the attendee to touch, feel the product, see how it works, think about how it fits with their outlet, talk with product developers and peers, explore
opportunities and see what else is out there that can make a difference for their operation,” says Deirdre Flynn, EVP at the Chicagobased NAFEM trade
association. Visitors honing in on the latest innovations in foodservice can check out four trend galleries spread across the show floor. These What’s Hot!
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NAFEM SHOW PREVIEW
What’s Cool! showcases have morphed from static displays of new products to interactive exhibits that will include monitors and iPads highlighting more than 150 items. Four key market trends have been identified at this year’s What’s Hot! What’s Cool! gal-
leries, which are being created in collaboration with the Hyde Park, N.Y.based Culinary Institute of America. The trends include: Community Responsibility, featuring environmentally friendly materials and equipment that help conserve water and energy; Global Flavours and Craft
Preparation, highlighting cooking methods, tools and accessories, which celebrate global diversity and artisanal preparation; Health and Wellness, showcasing products that address dietary concerns, including allergies, calorie count and the desire for whole grains, among others; and Productivity, Efficiency and Precision, highlighting products that save time, money and labour. The three-day tradeshow is flanked by two networking events at the
Anaheim Convention Center. The kick-off party is scheduled for Feb. 18, and the show culminates on Feb. 21 with a special gala dinner and live concert with the Grammywinning Zac Brown Band. “It’s a casual
party designed to bring people together to celebrate all sectors of hospitality,” Flynn says. The next NAFEM Show is scheduled to take place from Feb. 9 to 11, 2017 at the Orange County Convention Center in Orlando. l
CYBER TOOLKIT Attendees at this year’s North American Association of Food Equipment Manufacturers (NAFEM) Show in Anaheim, Calif. can access the event’s mobile app, which is designed to enhance the guest experience. It will allow attendees to search for exhibitors by product category, navigate the show floor and research NAFEM members’ equipment and supplies. Attendees can also request appointments with suppliers during their visit to Anaheim. The app will remain active for two years after the show, giving attendees quick access to products and vendors. “[Attendees] can carry information about the show with them 24-7, 365 days of the year,” explains Deirdre Flynn, EVP at the Chicago-based NAFEM association. “It’s a great reference tool that easily sits on a smart device, so, literally, they have a library-like wealth of information at their fingertips.”
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