MasterBilt

Steve Asay Joins Master-Bilt

Master-Bilt, manufacturer of a full line of commercial refrigeration systems for over 70 years has appointed Steve Asay as National Accounts Manager-Refrigeration, effective immediately. Prior to his appointment with Master-Bilt, Asay served as vice president sales and marketing for Kairak/ITW. With his many years of experience in the refrigeration industry, Asay’s primary goal with Master-Bilt

HATCO

Heated Zone Merchandiser

The new energy-efficient Hatco Heated Zone Merchandiser safely holds hot packaged foods in a smartly-designed display that attracts customers. Energy and costs are reduced by utilizing Hatco’s new Spot On technology— instant-on overhead elements that are off until a food product is placed on the shelf, compared to other heated merchandisers that stay on full

QT

Foodservice Equipment Opens Doors for C-Stores

More and more operators are embracing bakery production and merchandising challenges to create fresh-baked opportunities. By Heather Henstock, Contributing Editor. With tobacco sales in decline and gasoline prices volatile, convenience stores are looking to other categories to draw more customers and improve profitability. Foodservice in its varied forms—from simply hot coffee and frozen beverages to

master-bilt-endless-case

Glass Door Merchandisers

Master-Bilt unveiled its new line of endless glass door merchandisers at the NAFEM Show. The versatile line offers refrigerated and frozen food retailers endless options in glass door merchandiser requirements. Available in two, three, four and five door models, retailers can choose the merchandiser configurations that meet their needs. The individual units come pre-wired with

Food Equipment for Convenience Stores

Equipped for the Foodservice Battle

Whether operating a hot or cold food program, new equipment enhances quality, productivity and profitability. By Pat Pape, Contributing Editor. Over the past few years, the economic climate has discouraged many foodservice operators from investing in new equipment or product offerings. But that situation may be changing. Some convenience retailers are testing new tools and

Is Your Kitchen Fully Equipped?

Where there’s successful foodservice programs, there’s efficient foodservice equipment, and in the convenience store industry, there’s foodservice everywhere. According to NACS’ State of the Industry numbers for 2010, foodservice provided the largest slice of the in-store gross-margin pie, at 26.35%, and was second in in-store sales only to cigarettes. As consumers contemplate what to eat,

Manitowoc Foodservice Releases Sustainability Report

New Port Richey, Fla.-based Manitowoc Foodservice in conjunction with its parent company, The Manitowoc Co. has released its first Corporate Sustainability Report. In a press release today, the company discussed notable portions of the report: At Manitowoc Foodservice we believe it is our mission to be a responsible manufacturer, industry leader, and employer, not only

Eye-Opening Ovens

MIWE offers the Backcombi, a combination of MIWEs Condo and Aeromat ovens, in which retailers have the advantage of both circulating and stationary baking. A baking control system allows each baking chamber to be regulated separately. And the Backcombi is suitable for baking frozen and par-baked products. For more information from MIWE America, LLC., 908-904-0221

Master-Bilt Announces New Sales Rep

Master-Bilt, manufacturer of commercial refrigeration systems for 70 years, has appointed a new sales representative group, Dynamic Equipment Solutions, based in San Juan Capistrano, Calif.  With additional offices in Murietta (San Diego area), and Las Vegas, Dynamic Equipment Solutions will service the southern California and southern Nevada markets. Formerly Auerbach Phelan Group, Dynamic Equipment Solutions

Sheetz Adds New All-Natural Beverage

Altoona, Pa.-based Sheetz, is offering HINT Water’s top six SKUs: Blackberry, Watermelon, Pomegranate-Tangerine, Mango-Grapefruit, Raspberry-Lime and Strawberry-Kiwi in its more than 365 locations. The all-natural essence water has zero calories and no sugar. Like many c-stores Sheetz is incorporating natural and healthy alternatives like HINT to meet growing customer demand. “We are excited to bring

Master-Bilt Welcomes Ross Buel

Master-Bilt, manufacturer of a full line of  commercial refrigeration systems has appointed Ross Buel as national/chain accounts manager for foodservice sales, effective March 24. Buel brings a new dimension to Master-Bilt  and expects to help further penetrate the Master-Bilt foodservice chain business. Most recently, Buel served as general manager for the foodservice equipment division of

Love’s Completes 230 Store Rollout of Retalix Software

Love’s Travel Stops and Country Stores has completed a rollout of the Retalix StorePoint suite, including StorePoint POS, StorePoint Back Office and StorePoint HQC applications, with Foodservice and Commercial Fuel modules. The integrated system went live at more than 230 Love’s locations in 2009, including the rapid installation of 60 stores in 20 business days.



EPA Names Manitowoc Foodservice 2010 Energy Partner Of The Year

The U.S. Environmental Protection Agency (EPA) has named Manitowoc Foodservice as a 2010 ENERGY STAR Partner of the Year for its outstanding contribution to reducing greenhouse gas emissions by manufacturing energy-efficient products and helping to educate consumers about those products. Manitowoc Foodservice’s accomplishments will be recognized at an awards ceremony in Washington, D.C. on March

A Dishwasher That Saves Energy

Hoshizaki America Inc. introduces the Energy Star certified Jet Wash High Temperature Commercial Dishwasher. Hoshizaki’s Jet Wash dishwasher uses less water than any competitor in the market. It offers a patented, high-pressure nozzle, six directional wash arms, separate wash and rinse pumps, and the unique design saves energy and operational costs while providing an eco-friendly,

Equipment Key to Driving Food Sales

Convenience store operators in search of faster cooking times and longer holding times are finding foodservice equipment that can help. But which pieces, at what price points, with what sort of ROIs and in what sort of configuration remain questions that must be weighed and answered. For an industry whose core competency isn’t food, and

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