“It’s about getting the whole industry together as we continue to grow, evolve and prove that we’re innovative, creative and able to deliver the best ‘food away from home experience’ that we possibly can.”
— Deirdre Flynn Executive Vice President NAFEM
(North American Association of Food Equipment Manufacturers)
16 FEDA News & Views
and talk to industry decision-makers at the three-day event. Situated on more than 300,000 square feet of exhibitor space, the show attracts more than 515 exhibiting companies and about 22,000 attendees from 50 states and 80 countries. “We’re thrilled that the dealer attendance is strong right now and we anticipate even higher numbers over the next couple of weeks,” says Flynn, who sees the opportunity for attendees and exhibitors to interact face-to-face with decision-makers as a key feature of the exhibition. “I think we’re all kind of ‘Zoom-weary’ at this point and ready to get back together in person. I was just at another industry event and people there were pretty happy to be back to having live conversations, sharing a meal and talking to one another in person.”
Despite the setbacks that
NAFEM’s membership and the foodservice industry as a whole endured during the global pandemic, Flynn believes one thing
is certain: the sector has proven itself to be incredibly resilient. “Our industry is incredibly flexible in terms of everything that’s taken place and the many challenges that it’s had to work through,” she says. Now, as it continues to deal with inflationary pressures, a persistent labor shortage, supply chain disruptions and other roadblocks, the foodservice industry needs events like The NAFEM Show 2023 to gather, network, learn, share best practices and showcase new products and services. “We see The NAFEM Show as a
great way to kick off 2023, knowing that we’re coming through all of this and that the ship is steadying,” Flynn says. “It’s about getting the whole industry together as we continue to grow, evolve and prove that we’re innovative, creative and able to deliver the best ‘food away from home experience’ that we possibly can.”
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