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MEMBERSHIP EMPOWERMENT
WHAT
HAT CFESA CAN
AN & CANNOT
ANNOT DO
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AS
AN ASSOCIATION
SSOCIATION
AS AN
A NEW
EW TWIST
WIST ON
ON TRAINING
RAINING
WHERE
HERE IS
IS THE
THE CUSTOMER
USTOMER SERVICE
ERVICE?
2012 NEW
EW EGS REQUIREMENT
EQUIREMENT:
HOT
OT SIDE
IDE TRAINING
RAINING COURSE
COURSE
COMMITTEE
OMMITTEE HAPPENINGS
APPENINGS:
GOOGLE
OOGLE GROUPS
ROUPS
CERTIFIED
ERTIFIED COMPANY
OMPANY SPOTLIGHT
POTLIGHT:
CHOQUETTE
HOQUETTE-CKS INC
NC
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2
O
N TARGET is the official publication of the
Commercial Food Equipment Service Association.
On Target is published on a bimonthly basis. New
advertising prices in On Target are now available
through the end of 2010. Lock in your price and lock out
your competition. If you have any questions regarding
advertising, content or need further information contact
Allison Whatley at CFESA Headquarters: Toll Free 877414-4127 or via email at [email protected].
Commercial Food Equipment Service Associa�on
2216 West Meadowview Road, Suite 100 � Greensboro, NC 27407
336-346-4700 (p) � 336-346-4745 (f)
www.CFESA.com
3
M��������� E���������� T�� P��������’� G����, S���� H�����
About one year ago the CFESA Board of Directors embarked on a SWOT Analysis to
define the Strengths, Weaknesses, Opportunities and Threats that currently face our
association. Membership surveys were an integral part of the information gathered for
the exercise. The survey results set in motion a lot of board discussion (and debate) of
several already evident items. Many more items are in the works that will be presented to
and decided on by the voting membership very soon.
Once the board analyzed the results of the SWOT analysis and membership surveys we
assigned the task of these considerations to an Ad Hoc Committee comprised of three
directors: Gary Potvin, Rick White and Paul Toukatly along with voting members
Bruce Hodge, Tina Reese and Roger Kauffman. The Ad Hoc committee’s work has been
completed and retired. On behalf of the membership, a big thank you goes out to these
six members for the time spent completing many tasks for your board of directors. Their
participation makes CFESA better. Without member involvement, nothing gets done or
membership is unhappy with the results. I challenge all to step up and participate. As one
we are strong and everybody gains.
Membership has seen the changes to the CFESA Mission and Vision Statements.
Voting members have approved, by e-ballot, a bylaw change to modify the nominating
committee make up and currently have an e-ballot out for the 30 day voting period to
approve a change to the terms of officers. Soon to follow will be e-ballots to approve bylaw changes allowing Voting Membership representatives to vote between 2 candidates
for the next President of the Association at the CFESA Spring Conference being held at
the Hotel Intercontinental in May 2012 and in conjunction with the National Restaurant
Association show. Think about that: The Voting Members will complete a ballot to select
the CFESA President, so long as the membership approves the changes that the Ad Hoc
Committee’s work has produced.
Be sure and vote promptly, we need the voice of the whole association to make sound
decisions and steer CFESA into the future. Our association has great momentum in
facing the challenges that every new day brings and that momentum must be maintained
through the successive boards going forward.
Our Nominating Committee has been seated for the 2012 elections and they are: John
Swanson, Gary Potvin, John Schwindt, Tina Reese and I, Scott Hester. We have been
fortunate to have increased response to the call to serve and that is great news for CFESA.
The committee will work diligently to slate the best volunteers to the ballots for directors
and officers. That work will begin in earnest in mid-January.
On the committee progress updates we continue to investigate the best way to implement
on-line interactive training for technicians in E-G-S and R basics. Matters of content
ownership, CFESA investment capital, tuition of students (or their employers) and
the vehicle or methods to deliver content remain in discussion by
the whole board under the stewardship of the Education/ Training
committee. Membership Services continues to work on conversion
of the National Parts Network to Global Trade and more. Finance
committee reports that our books are in good shape. 2012 will be
the year we bring in outside auditing, which repeats every 3 years.
There is a nominal 3% dues increase slated for 2012.
4
Continued on page 13
W��� CFESA C�� � C����� D�
E�������� D�������’� M������, C���� S���������
The CFESA Board of Directors asked me to explain what CFESA, as a not-for-profit trade
association, can and cannot do. Basically, there are three main things CFESA cannot do
under antitrust laws: price fixing, promoting a boycott against a particular company and
dividing markets among the membership. It’s not quite as easy as it sounds.
It begins with the Robinson-Patman Act of 1936, or the Anti-Price Discrimination Act,
which it is also known as. It’s a US Federal Law that prohibits anticompetitive practices
by producers or manufacturers, specifically price discrimination. (Price discrimination
exists when sales of identical goods or services are transacted at different prices from
the same provider). To take it to the extreme, one could argue that the ninth provision
in the CFESA Code of Ethics says “Members shall support the sale and use of original
equipment manufacturer’s (OEM) parts” is a form of price fixing. The argument could be
that CFESA is trying to require all members to purchase only OEM parts and protect the
members’ margins on the re-sale of those parts.
According to the CFESA association attorney, the Board of Directors should specifically
avoid discussing what actions they may be taking, within their own companies, in
response to a manufacturer’s action. If board members start to discuss specifics, (formally
or informally), it can easily lead to antitrust issues. The problem arises where persons
jointly agree to each take the same actions within their own businesses. Doing anything
that can be interpreted as an agreement to take the same action such as cancelling
business with a manufacturer or otherwise limiting purchases from a manufacturer is a
violation of antitrust laws.
Since the last 1960’s federal enforcement of the Robinson-Patman Act has been reduced
considerably. This is due to industry pressure. Enforcement of this law is mainly driven
through a civil action initiated by a single company. Although there have been many
unsuccessful attempts to repeal the Act, over 20 states have price discrimination statutes
similar to this Act. In doing some research, I found a few case studies involving this Act
listed below:
- In 1948, the Supreme Court upheld the enforcement of the Act in a case against
Morton Salt Company. Morton Salt violated the act when it sold its “blue label”
salt, supposedly on a standard quantity discount to all customers. But, in
reality, a larger discount was made available to only five national chain stores
who bought sufficient quantities. This gave the larger buyers a competitive
advantage over a small buyer solely because of the large quantity purchase.
- In 1976, a dozen Texaco retailers in Spokane, Washington sued Texaco and won
damages of $449,000 under antitrust law. Texaco and other oil companies had
made a practice of selling gasoline at one price to retailers and a lower price
to wholesalers. When some wholesalers went into the retail business, they
obtained gasoline for their retail stations at the wholesaler discount, resulting
in unlawful price discrimination. The Supreme Court unanimously affirmed
this decision in 1990.
Continued on page 16
5
M����� � H���������� N���
N�� CFESA M������
C�������� O� ��� M���
Join CFESA Headquarters in welcoming 1 new Associate
member, 2 new Affiliate members, 1 new Voting member
and 2 Voting members who have added branch locations
to CFESA.
Cobblestone Ovens, Inc has moved to a new location as of
December 1st: 901 Touhy Ave, Elk Grove Village IL 60007.
N�� A�������� M�����
T�� L����� C��������
3355 Enterprise Ave #160, Fort Lauderdale FL 33331
Ronald Soban
N�� A�������� M������
C��������� S������ S�������� LLC
316 Vaughan St NW, Fort Walton Beach FL 32548
Steve Murphy
T�� P����� I��
1801 Douglas Dr, Sanford NC 27330
Robbie Drake
N�� V����� M�����
E���� E���������� LLC
20460 Ryan Rd, Meadville PA 16335
Ryan Konetsky
N�� V����� B����� L��������
G������ T����� G����
2700 N Westport Ave, Sioux Falls SD 57107
Travis Hall
REMCO
108 Ross Clark Cir #506, Dothan AL 36303
Alan Newton
6
Superior Kitchen Service Inc has moved to 3 Ajootian Way
#D10, Middleton MA 01949. They have also updated their
phone numbers to 978-539-8095 (p) and 978-539-8317 (f).
Tech 24 has moved their Norfolk branch. The new address
is 534 W 24th St, Norfolk VA 23517.
C������ C������������ N���
CFESA extends congratulations to American Kitchen
Machinery & Repairs Inc of Philadelphia PA on their
successful Certification. We also congratulate AIS
Commercial Parts & Service of Pittsburgh PA on their
Recertification.
CFESA’s Company Certification program raises the bar
of quality in the foodservice industry and distinguishes
companies that provide superior service. Certified CFESA
companies must recertify every three years in order to
maintain certified status.
C������������ T���� T���������
Rachel Cox from Ecolab
has worked to translate
CFESA’s Certification tests
into Spanish for technicians
whose first language is
not English. Rachel has
completed translations
of the Electrical, Gas and
Refrigeration tests. She is
currently working on the
Steam test. It is slated to be
finished by the first of the
year. CFESA Headquarters
thanks Rachel and Ecolab
for their time and effort!
Rachel Cox from Ecolab
M����� � H���������� N���
D�������� �� G������
S����� 2012 C��������� - C������ IL
Natalie Brennan has recently joined Davis Business
Solutions as the sales and marketing administrator. In this
position, Brennan will be preparing sales presentations
and proposals and will be traveling to trade shows,
conferences, and related business meetings on behalf of
the company. For more information please visit www.
davisware.com or call Jennifer Davis at 847.426.6000.
Due to a G8 Summit happening at the end of May 2012
in Chicago, IL, the dates for the National Restaurant
Association trade show have been moved up to May 5 - 8,
2012. Therefore, CFESA has also moved the dates for our
Spring 2012 conference to May 2 - 4, 2012.
P������ �� G����� L�����
Gerald H. Luetke Founder and President of Restaurant
Equipment Parts and Service (1977-2007) passed away on
October 21, 2011 Gerald was 71. Gerald served in the U.S.
Army from 1963-1965. He worked in the metal heat treating
industry from 1966-1971. He started the business in 1977
after a few years as a Maintenance Director for Holiday
Inns. His own experiences of mediocre service in the 1970’s
and his strong entrepreneurial spirit is what drove him to
start Brookfield Maintenance a name which later changed
to REPS to put more emphasis on the Commercial Food
Equipment Repair Industry. His son joined him in 1981
and helped him grow the business. Gerald had repertory
health issues in his later years. In 2007 the company was
sold to ASC1. Gerald’s son works with ASC1 as an account
manager to continue the relationships his father built.
M��������� R����������� � D�������� U�����
T���
March 1, 2012 is the deadline to renew your CFESA
membership. Invoice statements and your current
directory listings will be emailed to you in early January,
2012. You will be able to make changes to your Directory
listing on CFESA’s website, via a link in the email you
receive. Please take a moment to carefully review and
update your directory listing to ensure its accuracy. The
CFESA Board of Directors has made a policy that any nonpaid member will not be included in the Directory. It is
therefore very important that all updates and payments
are received at CFESA headquarters by March 1, 2012.
We urge all members to secure their hotel reservations
with the InterContinental as soon as possible. CFESA’s
roomblock covers Tuesday, May 1 through Friday, May 4.
Rooms in the North tower are $230 per night and Historic
tower rooms are $260 per night. The cut-off date for hotel
reservations is Monday, March 26, 2012. You can place
reservations by visiting CFESA’s 2012 Spring Conference
page online or by calling 800-628-2112. The room block
name is Commercial Food Equipment, code VDG.
O���� Y��� N�� P�����
CFESA has updated the
design of our Membership
plaques! If you would like
to order a new plaque, you
can use the Online Store, the
downloadable fax-in order
form from www.CFESA.
com or simply place a call
to CFESA Headquarters.
Plaques are $65, which
includes shipping.
When a new member joins CFESA, they are sent one
plaque as part of their membership. Businesses are also
sent plaques when they list a new branch with CFESA.
Additional plaques can be ordered at any time.
Companies that are renewing their membership receive a
sticker showing the current membership year.
7
I������� N���
D����� �� P�� $59 M������ ��� 2 S������ C�����
G�����+ T����� O��� ��� D���� ��� B�����
Darden Restaurants said Wednesday it will pay $59
million to acquire eight Eddie V’s Prime Seafood
restaurants and three Wildfish Seafood Grilles from
Eddie V’s Restaurants, which also operates four Roaring
Fork locations. The chains have a presence in Arizona,
Texas and California.
Source: The Wall Street Journal
Google+ has unveiled Pages, its version of branded fan
pages. The pages will be open to anything “nonhuman,”
potentially giving them broader reach than Facebook’s
corporate pages. They can be accessed directly from
Google searches when users add a “+” sign to a branded
search term. According to reports, Pages will have access
to analytics tools and support for multiple administrators
in the near future.
Source: Advertising Age
F������� C������ “O����� J�� F���” ���� L����
D���������
Facebook is partnering with the U.S. Labor Department
to help job seekers connect with companies looking to
hire. The Social Jobs Partnership serves as an “online job
fair,” using Facebook as a portal for resources such as the
Labor Department’s skill-development website, careers
offices and state resources. “Landing on this page can help
Americans land good jobs,” Labor Secretary Hilda Solis
said.
Source: Los Angeles Times
A�� ����������� ��������� �� ���� ����?
Consumer demand for fresh, unprocessed foods that are
locally produced are spurring quickservice eateries to
make more of their offerings from scratch, from freshbaked bread at Subway and Fuddruckers to artisan pizzas
at Domino’s. Food trucks also have set the bar higher, as
have the proliferation of farmers markets that make it
easier to source locally and in-season.
Source: PizzaMarketplace.com
M������� C����� S������� �� Y���� P����� C��
S�������
Many midsized restaurant chains have seen sales decline
as the economy pinches the formerly loyal base of younger
customers. Chains including Friendly’s and Chevy’s, both
of which filed Chapter 11 recently, are feeling the pinch.
Source: The Wall Street Journal
8
G������ R���������� S�� I���������� L�� �� B��
��� B�������
Georgia enacted a strict immigration law that the state’s
restaurants and farmers say has resulted in labor shortages
and lost sales. About three-quarters of restaurants surveyed
said they haven’t been getting qualified applicants since
the law took effect, according to a Georgia Restaurant
Association member survey, and many said they have had
to close off sections of their dining rooms and take dishes
off the menu.
Source: The Florida Times-Union
NRA S��� �� A�� H�������� K��� F��� P������� ��
2012
The National Restaurant Association is launching a
Healthier Kids Fare pavilion at its 2012 Restaurant, HotelMotel Show. The new pavilion will underscore the NRA’s
commitment to helping members and Show attendees
increase healthful children’s options. Through this area of
the exhibit floor, foodservice operators will easily be able
to find healthful food and beverage products to develop
delicious and nutritious children’s menu items. The NRA
Show is set for May 5 through 8, 2012, in Chicago.
Source: NRA
I������� N���
C������ �� O����� P�������
V�������� D����������� A�����������
Oliver Products is now called Oliver Packaging and
Equipment Company. Their new address is: Oliver
Packaging and Equipment Co, 3236 Wilson Drive NW,
Walker MI 49534
Source: Oliver Packaging and Equipment Co
Effective December 31, 2011, Frymaster LLC will no longer
distribute the Varimixer product line. Beginning January
1, 2012, all inquiries or orders for Varimixer should be
addressed to: Distribution and Service Center: Varimixer
14240 South Lakes Drive, Charlotte, NC 28273, Phone 800222-1138. Sales & General information: Varimixer, Gerald
McGuffin, Phone 318-347-0193
A������ E������ W����’� �� O������� B�����
K���
Wendy’s is on track to overtake Burger King and claim the
No. 2 spot behind McDonald’s in terms of quickservice
market share, analyst Mark Kalinowski wrote in a report
this week. The shift, which could come as soon as this
year, is driven largely by Wendy’s focus on premium food
and revamped restaurants, he wrote.
Source: International Business Times
R��������� T������ F��� �� 2011
A resurgence of restaurant deals wasn’t enough to boost
2011 traffic above 2010 levels, and consumer gloom is likely
to bring more of the same early next year, according to
NPD Group, which forecasts flat traffic for the first half
of 2012 and a 1% uptick in the second part of the year.
Quickservice and fast-casual chains fared a bit better than
casual, and family restaurants saw traffic declines in the
first nine months of 2011.
Source: CNBC
S����������� A�� H����� ���� I�-S���� D�����
Some supermarket chains including Whole Foods and
Wegmans have advanced from setting up a few tables
where shoppers dine on the fly from foam containers to
cultivating affordable chef-run destination eateries aimed
at capturing more of consumers’ dining out dollars.
Source: The Boston Globe
The new distributor for Varimixer USA will be effective
on January 1, 2012 and they will provide products and
services to current and new customers. The Varimixer
number will remain the same – 1-800-222-1138 - as will
the website www.varimixer.com. Frymaster LLC will
continue to provide warranty coverage on all products
invoiced by Frymaster LLC through December 31, 2011. If
you have any questions, please call 800-222-1138.
Source: Frymaster LLC
P������ �� G��� V����
It is with great sadness that we announce the passing
of long-time MAFSI member and past president in 1987,
Eugene “Gene” Vader, age 81 of Vader and Landgraf in
Minneapolis, MN on Nov. 11. Gene began his career in
foodservice equipment sales in 1957 at Koch Refrigeration
of Kansas City, moving from inside sales to factory
representative for their Chicago-based sales territory. He
joined Okinow Sales in Minneapolis in 1967, which later
became Vader and Landgraf manufacturers’ representative
agency where he remained president until his retirement
in 2004. He was involved with his community at parishes
in Minneapolis and Minnetonka and volunteered for
years reading news and feature stories for listeners of
Minnesota Radio Talking Book. Gene is survived by wife,
Kathy; children, Laurie Zelesnikar (Jerry), Leah (Lynne
Huskinson), Peter (Heidi), and Paul (Pahoua Lee) Vader,
and Gretchen Ritschel (Peter); grandchildren, Ben, Max,
Maria, and Jacquelyn Bailey; Robert Zelesnikar; Shane
and Leo Vader; Kaiser and Margret Ritschel.
Source: MAFSI
9
Google Groups
A SECTION DEVOTED TO THE ON-GOING WORK OF CFESA’S
COMMITTEES. SUBMISSIONS ARE ALWAYS WELCOME!
Two of CFESA’s standing committees, Business Technology
and Education/ Training, have created Google Groups to
allow their members a forum for online discussion.
Many members have never heard of Google Groups or are
not sure exactly what they are used for, so this edition of
Committee Happenings focuses on these Groups and how
CFESA members can use them.
G����� G�����
Google groups is a free, ad supported service offered by
Google. Within the groups, users see text-only ads that
are topical to the group. There is no size limit for the
overall group. Web pages created within the group can be
as large as 100mb but attached documents are limited to
a size of 10mb.
Google groups came about as a place for online discussions,
much like forums you may have used before. You can
connect to a Google Group by logging in using a web
browser like Internet Explorer or Chrome or by replying
to the email messages the group sends you. You can also
use your Apple or Android devices to connect with a
downloadable app.
Groups that you have previously visited show which
discussions you have read and which ones you
haven’t with color coding, making it easy to stay
abreast of the topics within the group. There are two
views to choose from when looking at discussions,
standard view and tree view. When you click a
topic in standard view, you see all messages that
are posted to that thread. When you view the same
information in tree view, a pane on the left side of the
screen displays the author and date of each post that
a reply refers to.
CFESA’s Education Training group, shown in tree view
10
S�����
All the discussions within open or semi-open groups is
indexed. Because of the large amount of content within
groups, the search feature has been optimized to find
content in many ways:
- Date Range
- Language
- Group Name
- Author
T���� �� G�����
There are three levels of access that can be chosen by the
creator of a Google Group. The most open format is Public.
Public groups are the least restricted. Anyone can view
the discussions happening within the group but only
members can post messages, make pages and upload files.
Announcement only groups are used when you want to
keep people up to speed on an issue, but do not want
comments to be posted. Only the group managers can
post content to Announcement only groups.
The most private type of group is a Restricted group.
Only approved members of the group can read the groups
posts and the information in the group will not show up
I������� N��� ���������
Google Groups, Continued
in searches.
J������ � G�����
G����
There are two basic
ways to join a Google
group: to subscribe or
to be invited. For public
The Google Groups logo
and
announcement
only groups, you can use the
search box to browse topics that are of interest to you.
When you find one you would like to join, you simply
click “Subscribe”. With Private groups, you have to be
invited to join by a group administrator. These groups do
not show up in any search results. CFESA’s committee
groups are set up as private groups. If you would like to
join either group, contact a committee co-chair and ask to
be sent an invitation.
Invitations are sent via email. You don’t have to have a
Gmail account to participate, but some of the group’s
funcionality is limited if you are not logged in with a gmail
account. If you are logged in through an email client other
than Gmail, you can’t upload files or create web pages, but
you can still view and respond to posts with your email
provider.
When you join a Google group, you can easily access it
from the My Groups section. This allows you to easily
browse through the groups you are a member of and see
what’s new within each one.
Now that you know more about Google groups, what
are you waiting for? Dive into one or more the many
discussions taking place online, right now!
M������� C������� S������ ��� B���� ��� J���
L����
Middleby Corp. is combining the sales, manufacturing
and product support for its Beech Ovens and Jade Range
lines in the United States. Ray Williams, president of Jade
Range, will expand his role to oversee and manage the
activities at Beech Ovens worldwide.
Source: http://www.fesmag.com
T��� B��� A��� �� U������ I�� D����� E���������
Taco Bell needs to move away from the concept of “food
as fuel” and toward the idea of “food as experience,” CEO
Greg Creed said earlier this month. Analysts agree that
the quickservice chain needs to find ways to upgrade to
bring back customers from popular fast-casual Mexican
concepts Chipotle and Qdoba.
Source: The Courier-Journal
T����� T��� F������� ��� Y��� �� F���
The growth of fast-casual tops this list of the top five
food and restaurant trend stories this year, with casual
chains launching lower-priced fast-casual concepts and
quickservice eateries trading up. Among the other hot
food trends: the rise of social responsibility, the focus
on international growth and a push to offer healthier
children’s menus.
Source: FastCasual.com
NRA S���� H��������� T�� T����� ��� 2012
The National Restaurant Association’s “What’s Hot in
2012” survey of nearly 1,800 professional chefs – members
of the American Culinary Federation (ACF) – sheds light
on a series of culinary and food prep trends that are certain
to shape the foodservice industry in 2012.
Preparation methods include pickling, fermenting, sous
vide and liquid nitrogen chilling and freezing. Culinary
themes include hyper-local sourcing, sustainability,
children’s nutrition and food allergy consciousness.
Source: http://www.fesmag.com
11
A N�� T���� �� T�������
B�: H������ P����, CFESA M��������� S������� D�������
The introduction of the CFESA Manager
training course first took place in 2000
with a total of 36 attendees in Indianapolis,
IN with Mr. Jack Huffman, Director at the
University of Wisconsin-Madison School of
Business, as the instructor. The course was
added to CFESA’s training program to fill
the void of continuing education/ industry
skill sets offered to managers and their inhouse employees.
Participation in the course was steady for
the first 5 years, and then it slowly started
to abate. There were a few years that we did not host the
class due to lack of participation. We decided to offer
an advanced management course to no avail, and thus
went back to the drawing board to revamp the original
course. During the 2010 Spring Conference in Chicago, we
honored the past presidents of CFESA, one of whom was
Past President (1998-2000) Ron Canestro. He approached
me and asked about the CFESA training programs.
A lengthy discussion ensued about the Management
Training Course in which I expressed my concerns over
the lack of participation. Since his retirement he has
been teaching business courses at Bryan & Stratton
College and business math at Statler Center-Olmstead
Center for Sight both located in Buffalo, NY. He offered to
instruct the CFESA course and I took him up on the offer
thinking that a new “twist” on the course was just what
we needed. Ron did just that! He reviewed the original
course material and then came up with a questionnaire
that was supplied to attendees prior to the course. Armed
with this information, he tailored the lessons to what the
attendees were looking for, had issues/ concerns with, and
thus plotted the curriculum.
The instruction was laid out “old school”, if you will,
meaning it required a lot of class participation. Ron put a
slide up on the screen with just a phrase, and 45 minutes
later the discussion was still going on and notes were
being taken. His ability to pull the information from the
12
students and get them to interact with one another while
sharing experiences was done by breaking the group into
small “teams” and having them work on assignments
together and individually. They remained in the same
teams for all 3 days of the course which lead to new
resources and relationship to draw from once they had
left the class. Tech – 24’s HR Manager Jill Moor attended
the course and sent an email to her boss Rick White with
these comments about the course:
“It was WONDERFUL training, very beneficial. Ron (our
instructor) is one of...if not the best instructor I have ever
had. There are things I would like to discuss and implement
within our interview/ hiring process...
Ron really made us look at who we are, what our values
consist of, Setting Goals, New functions of Management,
steps to making a scheduled meeting more productive...the
list goes on.
It was also very good team building...everyone from Tech-24
was more interactive not only in the class but afterwards.
Each of us got to know the other a bit better.
My rating of the training would be 10+, thanks for sending
me!!”
The “out of the box” style of training continued when
Ron set up one hour optional blocks of time with
A N�� T���� �� T�������
P��������’� G���� C��������
B�: H������ P����
Continued from page 4
groups after the sessions had ended for the day. The
groupings were broken down into owners, service/ parts
managers and administrative/ logistical managers. In
each session he was very candid and shared his failures
and success with each category and was open to all
questions. These groupings allowed the members to come
together and hear from their peers who may be having
similar troubles or share skills that lead to success.
The balance of instruction and intervention that Ron
was able to bring to the course from years of industry
experience was key to the success of the seminar. The
evaluations were filled with resounding praise for the
course structure and the “takeaways” which would
be implemented by attendees upon returning to their
workplaces. In addition, they provided constructive
opinions and options that will help to further mold the
course.
Cookie Mahon, American Kitchen Machinery & Repairs
Inc. commented “The class is a must for new managers & a
great resource/ refresher for seasoned management.” This
is a great membership benefit that we encourage you to
take advantage of! The 2012 CFESA Training schedule is
posted on the website www.CFESA.com. Check out the
dates for the next class and mark your calendars!
Our education committee has completed Spanish versions
of the electric, gas and refrigeration tests, with the steam
test scheduled to come online by the first of the year.
Both the Education/ Training and Business Technology
committees have opened forums on Google Groups – email
Education/ Training co-chair Paul Toukatly (pault@duffys
equipmentservice.com) and Business Technology co-chair
Brock Coleman ([email protected]) for an invitation to
these groups. The Marketing committee continues to keep
many initiatives active and will be representing CFESA at
the RFMA Conference in Las Vegas in March 2012. Look for
reports from the chairs at the CFESA Spring Conference.
We all know that the holiday season brings times of
thanks and appreciation with celebrations. Within the
CFESA community I am very thankful to be able to serve
and to work with so many fine people on the board and
at headquarters. I wish everyone a happy holiday season,
Merry Christmas!
Scott Hester
Survey
When you see this “CFESA Survey” logo on eNews
communications, CFESA wants to know your
thoughts, so please tell us!
W���� �� ��� C������� S������?
This is a true scenario submitted by a CFESA service
company member: “We are scheduled to do an installation
on a walk-in cooler. The dealer promised the customer it
would ship before Christmas so we could install between
Christmas and New Year. The customer then emailed the
dealer asking when the cooler will arrive.
Here is the dealers response from the internet dealers
(not a local dealer):
“Please see the ship date for your walk in below. Please note
that while the ship date is 12/23, that means that it will be
loaded, but will not actually leave the factory until 12/27
due to the holiday schedule. It will be shipping from our
factory, and we will advise you and the installer of ETA
once we have accurate shipping and tracking information.”
Now, does this sound like customer service?
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14
C�������� C������ S��������: C��������-CKS I��
B�: S�������� D�����, C��������-CKS I��
In 1913, J. Eugene Choquette obtained his
electrician’s license and founded the company J.
Eugene Choquette Enr. His son Aime joined him
in 1933 as an apprentice. In 1944, Aime Choquette
incorporated the company under the name of
Choquette & Company Ltd. The company then
expanded, to include the sale and repairs of
small electrical appliances, to its already well
established business.
In 1957, fire destroyed the building where
Choquette & Company was located. While
rebuilding, Aime Choquette’s focus was mainly
on sales of small appliances and more specifically in the
area of repairs of small appliances. It was during this
time that Choquette & Company became the Authorized
Service Agent for various major manufacturers, providing
on road and in-shop services. Choquette & Company
became a well-respected company and found itself
gradually heading towards commercial kitchen repairs in
restaurants and institutions.
In the 1970’s, Aime Choquette began the transition
introducing the business to his son Jean Choquette and
his son-in-law Claude Dubeau.
In the 1980’s, Choquette & Company Ltd. made two major
acquisitions: JCW Food Equipment Services in 1982 and
more importantly, in 1984, Commercial Kitchen Services
(CKS), the largest commercial kitchen equipment repair
agency in the Montreal, Quebec City and Ottawa area.
From this last acquisition, the company Choquette-CKS
Inc. was born.
With that acquisition, Choquette-CKS had the connection
to major manufacturers of commercial cooking equipment,
the experienced technical knowledge and was able to
widen its services to include a vast variety of customers,
thus growing their customer base. Choquette-CKS was
then able to provide services from restaurants to the
largest institutions and hotels.
In 1988, Choquette-CKS sold its small domestic lines and
committed themselves to concentrate on Commercial
Kitchen Equipment only. In the early 1990’s, they also
decided to sell the Quebec City (Gestion PSL) and Ottawa
(Linton Services) branches to well known associates. In
2011, after reflection, Gestion PSL major shareholders
made the decision to sell back their shares to ChoquetteCKS Montreal.
In the last years, the 4th generation of Choquette joined
the company. President Claude Dubeau is proud to
announce that his daughter Stephanie and his son
Jonathan have started the transition. In fact, Jonathan
will become President in June
2013, adding Stephanie as VicePresident. 2013 will also be the
year of the 100th anniversary of
the founding of the company.
Continued on page 16
15
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46�� A����� MAFSI C��������� � S����
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Continued from page 16
J������ 18 - 21, 2012
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P��� S������, CA
H����, M����, R��������� S����� S��� �� ���
S��������
J������ 24 - 26, 2012
M����� B���� C��������� C�����
M����� B����, SC
R��������� F������� M��������� A����������
(RFMA) 2012
M���� 4 - 6, 2012
T�� M����� H����
L�� V����, NV
N�� E������ F��� S���
M���� 11 - 13, 2012
B����� C��������� � E��������� C�����
B�����, MA
Choquette-CKS Montreal presently employs 32
technicians and 25 clerical staff, and has been certified by
CFESA since 2008 and re-certified in 2011. They are the
leader for Region 6 and will be hosting the next CFESA
meeting in Montreal, in February 2012.
N�������� F���������� S��� 2012
A���� 29 - 30, 2012
W��������� S���� C��������� � T���� C�����
S������, WA
CFESA S����� 2012 C���������
M�� 2 - 4, 2012
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C������, IL
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Continued from page 5
On the other hand, a cooperative, (defined as a business
organization owned and operated by a group of individuals
for their mutual benefit), does have more leeway but is not
total exempt from the Robinson-Patman Act either.
This will be the first of three articles which explain some
of the workings within the association. As always, if you
should have any questions, please feel free to call me. And,
I truly hope each of you have a Wonderful Christmas
Holiday!
Carla Strickland
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N������� R��������� A���������� R���������,
H����-M���� S���
M�� 5 - 8, 2012
M�C������ P����
C������, IL
S����� N�������� A���������� (SNA) 2012
A����� N������� C���������
J��� 15 - 18, 2012
D�����, CO
CFESA F��� 2012 C���������
S�������� 17 - 19, 2012
C������� M������� R�����
C������� S������, CO
N������� A���������� �� C���������� S�����
(NACS) S���
O������ 7 - 10, 2012
L�� V����, NV
T��� T������ FAQ’�
B�: L���� R����, CFESA T������ A������������
I ����� ���� �� ��� ����
�� �������� � ���-���������
������ ������ ������ ���
EGS �����. W��� �� ���� ���
�����?
During the 2011 Spring CFESA
conference in Orlando, Florida the
Education Training committee
voted to make the Hot Side
Training study course a prerequisite for attending the CFESA
EGS course. This decision was
voted on after much discussion
during the committee meeting.
The concern of the committee
and trainers was that too much
time was being taken away from the intended hands-on
experience of the class to explain basic concepts of electric,
gas and steam to technicians that were not sufficiently
familiar with them. The Hot Side training curriculum
covers the basic aspects of electric, gas and steam theory.
Our goal is to have a more meaningful experience for
everyone enrolled in the EGS course; with more time spent
practicing techniques and finding answers to situational
questions from the trainers.
When ready, an online test may be
scheduled, using the online order
form sent to Linda at lriley@cfesa.
com or faxed to Linda Riley
at (336) 346-4745. Once again
members will be invoiced, and
non-members will be required to
pay in advance. The cost of each
test is $25.00. The test is only
available online and is set up
similar to the online certification
tests that CFESA offers.
The test, developed by CFESA’s
EGS trainers, consists of 50
multiple questions: 20 electric, 15
gas and 15 steam. The technician has one hour to complete
the test and must pass it with a score of 75% or higher.
Once completed, the technician will know immediately if
the test was passed or not. A Certificate of Completion will
be sent to show successful completion of the pre-requisite
course. A copy of the certificate should be submitted when
registering for an EGS class.
H�� �� I ���� ��� ������������ ��� ���
���-��������� ������?
The first thing that must be done to meet the pre-requisite
requirements is to purchase and study the Hot Side
Training manual. For members, the cost is $150 for each
student manual and $300 for each trainer’s manual. For
non-members, the cost is $200 per student manual and
$400 per trainer’s manual. Non-members are required
to pay in advance, and members will be invoiced. These
manuals may be purchased with the form on the CFESA
website. Please email the form to [email protected] or
fax it to Christina Tolbert at (336) 346-4745.
�����������
If you no longer wish to receive CFESA’s eNewsletter,
please use the “Unsubscribe” link at the bottom of the
email. Marking our email as spam is detrimental to
our lists’ credibility. If you no longer wish to receive
On Target or need to update your mailing address,
email Allison at [email protected]. Thanks!
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To support quality service, CFESA has a program in which technicians are tested and certified only upon successful
completion of an exam. Our technicians are awarded seals of excellence in electricity, gas, steam or refrigeration and
given certificates noting their CFESA Certified Technician status in that area. Once a technician has passed 3 of 4
tests, they are awarded a Master Technician Certification. The CFESA Certified Master Technicians are among the
most knowledgeable technicians in the industry. Restaurant owners and foodservice managers alike recognize the value
of a highly educated technician when they request a CFESA Certified Technician to perform their maintenance and
repairs.
If you are interested in having a technician test in the area of Electric, Gas, Steam or Refrigeration you may visit the
CFESA website and download the CFESA testing forms, proctor guidelines and other important documents that relate
to the CFESA testing programs. As a reminder, we now offer Online Testing for your convenience. Be sure to indicate
on the form if you wish to have your technicians take the test using the booklet or online. You may also contact Testing
Administrator Linda Riley at CFESA Headquarters at 336.346.4700 or via email at [email protected].
18
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