NRA comes a little early this year and is already less than a month away.
Rest assured we will be there. So stop on by booth# 4410 at the McCormick Place in Chicago this May 5-8th.
Uncategorized by .
FWE / Food Warming Equipment Co. is happy to sponsor the following Webinar…
Hosted by: The Association of Nutrition & Foodservice Professionals.
Can your Foodservice Department implement culture change in a fiscally responsible way?
On Thursday, March 8, 2012, 1:00 – 2:30 PM Central time, this session will examine practical, cost effective ways to improve client satisfaction by implementing the meal service style that enhances your food service operation.
Register Here for the Event and use the promo code “disclose” to access for free.
LEARNING OBJECTIVES:
- Conduct an objective dining and food service assessment based on a client satisfaction survey.
- Learn practical, cost effective techniques for implementing the menu style that complements your clients.
- Create a positive dining environment, increase client meal satisfaction and market the outcome to the community.
Uncategorized by .
Duane Welch, Director of Stewarding for The Cosmopolitan of Las Vegas, partnered with Food Warming Equipment Owner and President Deron Lichte to design special equipment, including rolling refrigerated and delivery carts, to be used in the hotel’s banquet areas. “We were able to create a shelving piece that allowed better security for the sheet pans holding the food,” says Welch. “During transport, we don’t have salads falling all over the place.”
The team created labor- and storage-efficient mat delivery carts that don’t drip on and destroy mats in the hotel’s kitchen. Additionally, the Cosmopolitan uses FWE’s single-drawer, electric- and sterno-approved heated cabinets, which allow heat to be built back up to the food during transport.
FWE also Offers double speed Racks that are cross-functional for moving plated products to banquet rooms and accepting trays of dirty dishes afterward, allowing for the use of a single cart rather than taking up valuable hallway space with the multiple carts, says Welch. -MP
Contact: 800-222-4393, www.fwe.com
from: Hotel F&B | January February 2012
Uncategorized by .
UHS-BQ-80-XL Heated Holding Banquet Cabinet
Whether you’re feeding 40 or 400, FWE’s Mobile Heated Banquet Carts offer a variety of models and capacities to suit your needs.
Sporting construction of heavy duty stainless, FWE’s Carts can be customized to work with covered or open plates of 10 ½ to 12 ½ dia. You also can choose from electric or canned heat for your flexibility and mobility needs. Top-mounting keeps controls safe during transport, and durable bumpers and casters keep your rolling with ease through the right places. – Foodservice Equipment Reports, November 2011
Uncategorized by .
The CHSK series of Cook-and-Hold Ovens, which launch in the new year, includes a 2 stage smoker that offers a light 15- minute or a standard one- to two- hour smoke. The units feature the longest burn time in the industry without requiring a wood chip refill, and the airflow performance ensures even airflow when convection baking roasting braising and holding without hotspots. - Foodservice and Hospitality Magazine November 2011
Magazine by .
FWE - Cook & Hold Smoker Oven
Somethin’s always cookin’ at FWE and this time they’re literally smokin’ as they introduce a new line of cook and hold ovens with a brand new “smoker” feature. The company has spent months developing and testing these ovens in R & D and recently announced a product launch date of January 1, 2012.
FWE’s CHSK Series is versatile enough to cook, hold, and smoke anything from pork to salmon to cheese, roasted potatoes or even ice. The ovens feature a 2-stage smoker. The “light” stage is a quick 15 minute smoke while the “standard” stage is a longer 1 to 2 hour smoke. The units offer the longest burn time in the industry without wood chip refill.
FWE’s Airflow Performance allows for convection baking, roasting, braising, and holding with even airflow and without hotspots. In addition, the CHSK Series ovens produce superb yields, great color, texture & feel for all types of products. A menu lock-out is also available on the ovens, enabling supervisors or chefs to enter pre-sets into the unit and lock it, insisting operators cook only by using predetermined properties.
For more information, sign up to receive updates as well as free recipes for FWE’s new Cook, Hold & Smoke Ovens at www.fwe.com/coming-soon or call the company at 800-222-4393
Press Release by .
FWE Branding within the QR Image
Crystal Lake, IL – FWE is a company known for quality cooking, holding, serving, refrigeration, transporting, and bar equipment. Only recently have they begun to earn a new reputation – that of “marketing innovator.” That’s because FWE is one of a very few foodservice equipment companies that has jumped on board the interactive marketing train by employing 2D bar codes or Quick-Read (QR) codes in all of their advertising campaigns.
Progressive marketers in the retail industry have been using QR code technology for a couple of years. These bar codes are an inexpensive way for companies to interact with busy consumers. Using their smart phones, people simply scan the code and find, via the web, additional product information and even videos.
Beginning in February, FWE placed QR codes on all of their marketing materials including ads, direct mail, and sales literature. The codes are specific to the particular product(s) being marketed. When the QR code gets scanned, it takes the reader directly to additional website information on those FWE products to give greater detail.
“The placement of the QR codes in our marketing materials is doing more than just generating curiosity among our target audience. When those codes get scanned, we have solid proof that we’ve engaged the reader in our marketing message,” says Curt Benson, Vice President of Sales & Marketing at FWE. “It really is pretty cool technology.”
For more information on this or any of FWE’s foodservice equipment, call 800-222-4393.
http://www.fwe.com/pr
Uncategorized by .
FWE / Food Warming Equipment will be in attendance for the IAVM Venue Connect! Show in Phoenix, Arizona.
FWE carries a wide variety of Food Holding equipment as well as some add on items such as wraps for you food holding equipment, allowing creative branding and advertising to help turn that expense into a money maker. Also, surprises such as our Mobile Bars for beverage services help to make any top notch venue into a full service Premier experience.
Visit us at this event for the International Association of Venue Managers’ (IAVM) is the 86th Annual Conference and Trade show at the Phoenix Convention Center between Monday July, 25th and Thursday July the 28th.
Uncategorized by .
Only about a week away, FWE / Food Warming Equipment will be at the SNA’s Annual National Conference (ANC) 2011, along with our guest chef Greg Christian. Greg is the Executive Director and Founder of The Organic School Project (OSP), a sustainability consulting firm providing; sustainable solutions to organizations in the food service industry, implementation strategies, and the expertise to adopt sustainable operations.
Greg is also author of Grow Teach Feed. He will be cooking several dishes from his 3 volume set that offers a complete curriculum to inspire healthy lifestyles in schools. You may wish to view some of his dishes from our previous Webinar series by clicking here. Or you can taste test and judge for yourself at Booth #317 at ANC 2011.
While you are taste testing, you may also enter to win FWE’s premier Portable Holding Cabinet, the Clymate IQ®. Or you may wish to pre-register here.
Uncategorized by .
As seen in the School Nutrition Association’s ANC Conference Guide – FWE has Got What it Takes for school foodservice operations to run more efficiently and effectively.
Stop by the FWE Booth #317 at ANC this year to enter to win a full size Clymate IQ Heated & Humidified Holding Cabinet as well as view Live Cooking Demo’s featuring OSP from the “Healthy Recipes Made Easy” webinar series.
FWE’s Clymate IQ® Heated and Humidified Holding Cabinet and Retherm Ovens help schools prepare and serve hot meals on time.
FWE Retherm Ovens prepare large volumes of product and serve has a holding cabinet once the food has reached the set cook time or temp by use of an automatic hold feature. Operators load product and are free to walk away until they are ready to serve. FWE Retherm ovens are available in a variety of sizes for use with trays, pans, baskets and roll in rack applications.
The FWE Clymate IQ® Heated and Humidified Holding Cabinet keeps food at optimum serving temperatures through peak serving periods. Portable and easy to use, it is perfect for short-term staging and extended holding times, eliminating hot and cold spots with minimal operator involvement.
Magazine by .