Scotsman Ice Systems’ Fairfax Operation was named a finalist for the 2006 Shingo Prize. The award is administered by the College of Business at Utah State University and rewards manufacturing excellence in the U.S., Canada, and Mexico. It has been called the “Nobel prize of manufacturing” by Business Week and is recognized as the premier manufacturing award in North America. The mission of the prize is to honor companies that maximize productivity and profitability. Scotsman’s Fairfax Operation, which produces a variety of ice machines, storage bins, and dispensers, demonstrated excellence in lean manufacturing, also known as the Toyota production system.

Tyson Foods, Inc. was named the 2005 Food Category Supplier of the Year by Clark National, Inc., a broadline foodservice, paper, and janitorial/sanitation products distributor headquartered in suburban Chicago. “All Clark Foodservice and Clark Products Divisions participated in our Supplier of the Year selection process,” says Chris Healy, VP of purchasing for Clark. “Suppliers were nominated for consideration and evaluated on various criteria, including sales and merchandising support, product quality, service, and on-time delivery. We’re pleased to recognize our partner’s significant contribution to our success.”

Beam Global Spirits & Wine, Inc., a global leader in premium spirits and wine announced that its Laphroaig® won “Distiller of the Year” at the 2006 San Francisco World Spirits Competition, and Laphroaig® 30 year-old Scotch whisky was named “Best Whisky of Show.” Laphroaig 30 Year topped the whisky category on its way to winning a Double Gold medal. The entire Laphroaig portfolio, including Laphroaig 10 Year, Laphroaig 10 Year Cask Strength, Laphroaig 10 Year Quarter Cask, and Laphroaig 15 Year, was awarded Double Gold medals at this year’s competition, securing its win of the “Distiller of the Year” award.

SpecFAB Division of Eagle Foodservice Equipment has released the new UniWall® counter system, a revolutionary step forward in simplifying kitchen and other foodservice installations. The unique powerful turnkey design of the UniWall® system integrates retaining wall elements with counters, eliminating many of the problems and installation delays foodservice projects typically face in their final stages. UniWall® lets specifiers or designers lay out counters, serving lines, and bars that are NSFapproved with factory pre-plumbed and/or ULlisted wiring options. The heart of the UniWall® system is its 12-gauge galvanized stud wall with horizontal utility chase openings for running beverage, plumbing, and electrical lines— accessible through easy-access front panels. Each prefabricated counter-and-wall system is designed, wired, and plumbed for water, sewer, and electricity according to each installation’s specific needs. The UniWall® system also serves as a structural wall element, replacing the need to build retaining walls at the job site. Enodis introduced EnerLogic™, a program that identifies the most energy-efficient and environmentally responsible equipment on the market. All equipment meets specific criteria before receiving the Enodis EnerLogic seal. Products qualifying for the seal:

• Meet or exceed California Energy Commission rebate standards.
• Are ENERGY STAR® rated. Meet criteria outlined by the Federal Energy
• Management Program including products that incorporate new energy-saving technology, involve renewable energy, demonstrate water efficiency, and feature sustainable design and operations.

Total savings potential from an efficient commercial kitchen varies from 10 to 30 percent, depending upon the technologies installed, according to the Consortium for Energy Efficiency. A recent ENERGY STAR study showed that if operators save 20 percent on energy costs, they can increase profits by as much as one-third. The EnerLogic seal features three separate flameshaped petals coming together to form a lower. Each petal of the flower is a different color, representing a different form of energy. Blue stands for water, yellow for electricity, and orange for gas.

Mountain Valley Spring Company, producer of America’s oldest premium bottled spring and sparkling waters launched a redesigned website, www.mountainvalleyspring.com. Although Mountain Valley Spring Company received the Aqua Award for “Best Website” during the 2005 annual meeting of the International Bottled Water Association, the new website brings together comprehensive information about the company and its products, while offering visitors improved design and navigational ability. Customers, beverage distributors, media, business partners and the community can learn more about Mountain Valley Spring Water as well as home and office delivery solutions. In addition, information about the industry, company’s history, various philanthropic initiatives, and links to partner sites, are easily accessible. A unique component is an online community known as the Red Oval Society, which contains original content from well-recognized chefs, nutritionists, and water experts, as well as news, discussion boards, recipes, tips, and stories. It also features fun and interactive contests and customer-generated content to further engage members.

Tyson Foods, Inc. announced the appointment of a new VP of marketing for the Food Service Group, Sylvia A.Wulf, who joined Tyson in June 2006. Wulf will be responsible for brand strategy, product marketing, channel business development, and marketing communications. She joins Tyson Foods from Bakery Chef, a frozen foods manufacturer headquartered in Chicago, where she was VP of sales and marketing. A leader in the foodservice industry, Wulf has served on the board of directors for the Women’s Foodservice Forum and is a board member of the International Foodservice Manufacturers Association. She is a member of the Development Committee and Fellow of the Culinary Institute of America.

Marie Fahey was appointed director, channel marketing, in the food service division for Rich Products. Fahey brings with her more than 22 years of food service experience, including positions in marketing, customer and consumer insights, and sales. She comes to Rich’s from Unilever Foodsolutions, where she worked in marketing and sales in the former Bestfoods organization and then with Unilever after their acquisition of Bestfoods. Most recently, Fahey held the position of VP market intelligence and insight. Before working at Bestfoods, Fahey worked at Kitchens of Sara Lee and was executive director of the Foodservice Council at FCPMC, an organization that addresses foodservice industry issues in Canada.

TABASCO® is teaming up with one of the world’s premier mixologists and calling all professional bartenders in the United States and Canada to show why their cool concoctions are worthy of a hot $10,000 grand prize. Announcing the all new “TABASCO® Brand Hottest Bartender Contest™,” McIlhenny Company is challenging professional bartenders and mixologists at commercial bars and foodservice establishments to incorporate today’s bold flavor trend into their original cocktail recipes with the help of TABASCO® Brand Products. Joining in issuing the challenge is Francesco Lafranconi, a master mixologist, beverage specialist for Southern Wine & Spirits of Nevada, and director of the Academy of Spirits and Fine Service. Qualifying contest entries will feature one or more TABASCO® flavors. The postmark deadline for entries is August 1, 2006. To request more information and an entry form, call 888-HOT-DASH or visit www.TABASCOfoodservice.com.

In the context of their respective growth strategies in the world’s largest food service market, Arc International and Pasabahçe announce the creation of a distribution subsidiary based in New Jersey. The joint venture company will introduce Elemental® (co-branded by Arc International and Pasabahçe) for opening price point glassware and will sell products from Pasabahçe’s existing collection under the Pasabahçe brand. The products will be warehoused, distributed, and sold by Cardinal, Arc International’s food service company in the United States. These new lines will be offered in addition to products already distributed by Arc International’s subsidiary Cardinal under the Mikasa Hotel & Restaurant® and Arcoroc® brands. Sales of Pasabahçe products in North America into segments other than food service (retail, promotional, and industrial) will be made via Pasabahçe companies as before. Pending final approval from the U.S. regulatory authorities, the joint venture company plans to start operations on July 1 and will service the U.S., Canada, and Caribbean Food Service markets. In addition, both companies have agreed to set up a similar joint venture in China. These operations do not imply any modification to their relationships in other markets. Pasabahçe’s chairman of the board and CEO Gülsüm Azeri says, “I am pleased to have come to this agreement, which combines the strength of two major players in the industry.” Arc International’s chairman of the board, Philippe Durand, adds, “We are excited about our joint ability to tap into some of the most challenging markets.”

Beth Goodell, president of ReServe Interactive, a hospitality technology company specializing in hospitality management software products, was named a 2005 Businesswoman of the Year by the Business Advisory Council of the National Republican Congressional Committee. The award was presented on March 16 at a special ceremony in Washington, D.C. Goodell serves on the Business Advisory Council representing the state of California and plays a crucial role in the party’s efforts to involve top business people in the process of government reform. Goodell, a longtime supporter of this initiative, is a key member of the council. Goodell co-founded ReServe Interactive with partner Lynn Carter in 1996, after having spent four years at Wente Vineyards Winery and Restaurant where she managed operations in restaurant sales and marketing, catering services, the visitor’s center, golf course, and Wente’s world-class concert series. Before that, Goodell spent seven years with Hyatt Hotels, where she held catering and sales management positions in Arizona, Colorado, and California.

Nestle Waters North America, on behalf of international water brands S.Pellegrino® and Acqua Panna®, signed on as a national corporate underwriter for “Harvest,” a new food and travel series featuring the passion and expertise of Chef Eric Ripert. With the premiere slated for August 2006, the first season of 13 half-hour episodes airing on National Public Television will feature Chef Ripert traveling the world to discover the best organic ingredients straight from the fields and local waters. “Being part of Harvest fits perfectly with our belief that wine, water, and food present the perfect culinary trilogy,” says Maria Barton, group marketing manager, International Brands. “Both S.Pellegrino® Sparkling Natural Mineral Water and Acqua Panna® Natural Spring Water are sourced from springs in Italy ... this is a wonderful complement to Harvest’s focus on going back to the source for high-quality, greattasting natural products.” Chef Ripert will serve as series chef/host and co-executive producer. The 2003 James Beard Outstanding Chef of the Year, Ripert and his Le Bernardin restaurant in New York City recently earned top honors in the Michelin guide’s New York debut, as well as its fourth consecutive four-star New York Timesrating. Season one includes international and domestic gems, including Tuscany, Puerto Rico, Portland, Oregon, Monaco, Sag Harbor, New York, and Ripert’s hometowns of Andorra and Antibes.