NAFEM 2015: A show-stopper

Boasting huge scale, impressive insight and cutting-edge innovation, The 2015 NAFEM Show delivered on every level, says Michael Jones

Over 20,000 manufacturers, foodservice operators, consultants and professionals from the equipment and supplies industry attended The 2015 NAFEM Show last week. Hosted by the North American Association of Food Equipment Manufacturers, the biennial show was held at the Anaheim Convention Center in a balmy Anaheim, California, during 19-21 February.

More than 500 manufacturers exhibited at the show, which broke with tradition this year in not featuring any keynote speeches or educational break-out sessions, instead relying on industry associations, such as FCSI, to plan their own seminars and symposiums throughout the week.

NAFEM held ServSafe Food Safety Manager Training examinations at the show, focussing key terms and concepts from the ServSafe textbook. Meanwhile, the famed WHAT’S HOT! WHAT’S COOL! exhibit examined industry-shaping trends, shining a spotlight on the most innovative and sustainable products in four categories: Community Responsibility (energy-efficient, water-saving and environmentally-friendly equipment); Global Flavors & Craft Preparation (equipment for authentic/ethnic cooking and unique tools); Health & Wellness (plant-based cooking, food allergies); Productivity, Efficiency & Precision (equipment that automates or simplifies processes).

Following a plethora of manufacturer organised events each evening, including gatherings hosted by Ali Group’s founder and chairman Luciano Berti and Middleby’s chair and CEO Selim Bassoul as well as parties hosted by Halton, Alto-Shaam and Hatco. A barn-storming aftershow party from Atlanta’s Zac Brown Band closed the show on 21 February.

Michael Jones


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