“That’s really the trademark of The NAFEM Show. Not only do you get a hands-on, up-close look at everything you need to equip a kitchen, but you also have the ear of decision makers, engineers and company leaders who are standing by, ready to talk through how specific products and services can benefit a dealer’s customer base.”
— Deirdre Flynn, CFSP Executive Vice President
North American Association of Food Equipment Manufacturers (NAFEM)
the U.S. Culinary Open is making its debut at The NAFEM Show. The event raises awareness of talented chefs and inspires up-and-coming culinarians to expand their ambition and elevate their skills. There, Chef Nick Barrington will coordinate a first-time U.S. culinary competition, where 12 chefs will be competing right on The NAFEM Show floor.
As one of the primary audiences for
the show, foodservice equipment and supplies dealers will benefit from some exclusive access. Attending dealers will have one dedicated hour (8 to 9 a.m.) of training time from manufacturers right on the show floor on Thursday and Friday. “All dealer badges are automatically training time badges so that they can get onto the show floor an hour ahead of everyone else those days and participate in one-on-one training with exhibitors,” Flynn says.
Showcasing New Innovations NAFEM also is bringing back its
WHAT’S HOT! WHAT’S COOL! new product gallery featuring the newest and most innovation solutions emerging onto the foodservice equipment and supplies scene. Back by popular demand, the gallery returns to The NAFM Show for the first time since 2019. From the WHAT’S HOT! WHAT’S COOL! experience, dealers will take away real-time insights they can use to help their own customers improve equipment performance, reduce costs
18 FEDA News & Views
and operate more efficiently. Attendees not only get to see the products in action, but they can also extend the experience by heading to the exhibitors’ individual booths to talk to manufacturers about their innovations. Spittle says the vetting process for
WHAT’S HOT! WHAT’S COOL! has been reworked slightly for 2025 and that NAFEM sought out entrants that did more than just switch out knobs on a stove or change the color of its products. “Quite candidly, we’ve done a good job of making the qualifications more difficult, with the end result showcasing products that are truly ‘new’ since our last show,” Spittle says. With so much innovation on display, Spittle believes The NAFEM Show is the best industry event for dealers wishing to discover new ways to build out their own solution portfolios. “The event cuts across tabletop, smallwares and the equipment world, with an eye on helping customers solve their biggest foodservice challenges,” he explains. “Ultimately, our goal is to provide the best information and education to dealers; there’s truly no other place where they can have three days of concentrated firsthand experience in one place.”
Eva-Marie Fox, CFSP, NAFEM’s show chair and president-elect, concurs with Spittle’s assessment. The organization has been working on the floor and the layout and she says NAFEM is pleased with the level of interest and participation from the
industry. “Response for the floor and booth space have been phenomenal,” Fox says. “We know it’s going to be a dynamic show with a lot of the manufacturers and vendors showing off some incredible products and systems.”
Something for Everyone Known as a culinary innovation hub
where dealers can immerse themselves in a world of cutting-edge technology — from energy-efficient cooking appliances to smart ovens to artificial intelligence-powered inventory management systems — The NAFEM Show is always a dynamic landscape of groundbreaking solutions. Attendees will also be able to explore sustainable products and renewable energy options that align with the growing emphasis on environmental responsibility. Flynn says the 2025 show will
feature a wide range of technology solutions and robotics, many of which are focused on labor savings and sustainability in both the back and the front of the house. In fact, she notes that much of the automation and innovation taking place on the equipment and supply side right now is helping establishments better utilize existing staff for more customer-facing responsibilities. As manufacturers unveil their latest
creations (such as induction cooktops with precise temperature controls and rapid heating, and refrigeration systems that do a better job of maintaining food freshness and reducing spoilage), they’ll
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