It’s true that foodservice equipment can sometimes look like the proverbial “stainless steel graveyard,” but there are certainly strategies you can employ to make your equipment more visually appealing. Here’s some advice based on my recent experience at NAFEM.

Though the major planning and prep work is behind you, it’s not too late to boost your NAFEM Show experience a bit more with a few last-minute tweaks. Check out these four tips on using your booth, the show floor, social media and more to make the most of your trade show investment.

Leading foodservice consultant James Camacho, FCSI, CSI, talks about what impressed him at this year’s NAFEM Show, what it says about the foodservice industry and what it’ll mean for his clients.

James Camacho, FCSI, CSI, a professional foodservice design consultant and member of VantagePoint Marketing’s foodservice advisory board, was recently awarded a Doctorate of Foodservice by the North American Association of Food Equipment Manufacturers (NAFEM).

Have you ever tried chicken feet? Me neither. But I could have. And maybe I should have. It was a moment for being adventurous. On a recent trip to Brooklyn, our group met in Chinatown for authentic Cantonese dim sum. To say I felt out of place would be an understatement. Let’s just say that in a packed dining hall of a few hundred people, I was the only Irish guy.