Foodservice Equipment Reports

Located in Chicago, FER Media LLC bridges the gap between manufacturers of foodservice equipment and the leading buyers and specifiers in the E&S sector. Their primary publication, Foodservice Equipment Reports magazine, is a monthly release that reaches an audience of 31,000 readers. Established in 1996, FER Media has expanded its offerings to include various print materials, newsletters, custom publishing services, and digital solutions. They also host live events, such as the Multiunit Foodservice Equipment Symposium, which takes place every two years.

International, Trade/B2B

English

Magazine

Outlet metrics

Domain Authority

Ranking

Global

#1315530

United States

#526552

Food and Drink/Food and Drink

#2890

Traffic sources

Monthly visitors

Articles

Your Guide to Today’s Griddles

2 weeks ago | fermag.com | Karen Alley

From pancakes and bacon to grilled cheeses and burgers, the versatility and throughput of a griddle makes it a mainstay of many foodservice operations. But could this equipment also be an avenue for creating a competitive advantage? Today’s griddle lines and accessories offer options to help operators stand out from the competition while cooking at fast rates, even while keeping an eye on the bottom line.
Get Your Microwave Search Moving

2 weeks ago | fermag.com | Lauren Coughlin

At first glance, today’s microwaves may look nearly the same as prior years’ models. It’s true that they still range from 1,000W to 3,200W in power, and their aesthetics remain similar. But it’s what’s inside the latest microwaves that counts. The newest models step up a microwave’s cooking game by adding steam and tech-forward features that both boost convenience and add menu options.
5 Questions with James Camacho

2 weeks ago | fermag.com | Karen Alley

1. WHAT LED YOU TO A CAREER IN DESIGN CONSULTING? My father started this business 57 years ago, so I had always been around it, but I didn’t necessarily want to work for him. I wanted to do sales. I was working my way through college with a part-time job at a grocery store, and when they closed and laid us all off, I was in need of a job. It just so happened one of the draftsmen at my dad’s office quit, and I’d taken a couple of drafting classes in high school.
What to Expect at the 2025 National Restaurant Association Show

1 month ago | fermag.com | Lauren Coughlin

No matter the direction your business is headed, an efficient starting point is the National Restaurant Association Show—at which equipment innovation is a cornerstone. The 2025 event, slated for May 17-20 at McCormick Place in Chicago, is set to include 2,000 exhibitors, roughly a quarter of which will be equipment manufacturers, according to Caitlin Rodgers, senior director of marketing at Informa Connect Foodservice Group.
5 Questions with Alan Squier

2 months ago | fermag.com | Karen Alley

1. What excites you most about the work you do? I have a passion to help people, and I love that I am able to do that in my career through helping the Squier team grow professionally, to help our company grow and to offer the best quality service we can to our customers. I get satisfaction seeing things through to a solution. 2. What is one thing you wish foodservice operators knew about the job manufacturers’ reps do? Our job has evolved over the years as the foodsevice industry has changed.
Improve Organization, Efficiency With Newer Reach-Ins

2 months ago | fermag.com | Karen Alley

If you think reach-in refrigerators are just a big box with one purpose, it’s time to think again. When specified properly, reach-ins not only improve storage capabilities within a kitchen, but also bring added workplace efficiencies and flexibility to improve productivity in an operation. Further, new models boast improved energy efficiency, unlocking bottom line savings. Here’s a look at some of the new features that can help improve your operations.
Connecting the Dots: A Look at Connected Kitchen Solutions

2 months ago | fermag.com | Lauren Coughlin

When it comes to being on the same page in a kitchen, paper checklists once reigned supreme. But, as third-party kitchen connectivity providers continue to innovate, operators have the chance to do the same—in some cases, regardless of the age or make of their equipment. Today, a host of tech-savvy solutions can automate, analyze and ease several back-of-house tasks, tackling efficiency hiccups—both in equipment performance and in terms of labor—and putting money back in operators’ pockets.
Thinking Through Digital Menu Boards

2 months ago | fermag.com | Christine LaFave Grace

What if digital menu boards at restaurants could offer the same kind of relevant, personalized suggestions that mobile apps can? What if the ordering experience inside a QSR could feel comfortably familiar but also hyperlocal? The good news is, thanks to technologies such as geofencing, they can—but maximizing the value of today’s digital menu boards demands a rethinking of the approach to putting menu items on a screen.
Top Tips for Navigating Global Growth

2 months ago | fermag.com | Lauren Coughlin

During an uncertain economic and political moment domestically, investing in a larger global footprint may seem like risky business. But, operators told FER, international growth is actually among the best ways to increase both brand awareness and profitability right now. “This is our moment to seize the opportunity and create an enduring impact across borders,” says Antonio Bautista, chief international development officer at Dave & Buster’s.
Highlights from The NAFEM Show

2 months ago | fermag.com | Allison Rezendes |Lauren Coughlin

Product smarts were on full display Feb. 26-28 at The NAFEM Show in Atlanta, as foodservice manufacturers showed off their latest rollouts. An estimated 600-plus exhibitors and 20,000 attendees descended upon the Georgia World Congress Center over the three-day show. Here’s a bit of what we saw:More compact footprints. Expansive as a show floor may be, the same is not true in many of today’s kitchens—and manufacturers know it.