Columbus, OH

E360 Forum—Columbus, OH

​Addressing the challenges facing foodservice and supermarkets

Our very first E360 Forum was held on November 13, 2014 at the Hilton Polaris in Columbus, Ohio. We’ve packed this informative event with refrigeration industry experts who shed light on the many challenges facing foodservice and supermarket OEMs and retailers today. Robin Ashton, president and publisher, Foodservice Equipment Reports, provided insight on the trends in foodservice in his keynote address. Specialists in regulations, equipment and facility management led breakout sessions throughout the day.

To view all presented presentations, you can visit the E360 Resources page.

Agenda

Agenda:
Registration opens at 7:30 a.m. on the day of the event in the Polaris Ballroom area. Breakfast will be served prior to the first item on the agenda.

​9 a.m. — noon: Keynote Addresses
​Topics ​Presenters
Introduction and Opening Remarks ​John Rhodes, president, refrigeration
​Key Trends in Foodservice ​Robin Ashton, president and publisher, Foodservice Equipment Reports
​Refrigerant & Energy Regulations Update ​Rajan Rajendran, vice president, system innovation and sustainability
Noon — 1 p.m.: Lunch Provided
1 p.m. — 4 p.m.: Breakout Sessions
Breakout Session 1: Food Retail​
​Topics Panelists
​Introduction and Opening Remarks ​John Rhodes, president, refrigeration
​Trends in Refrigerant System Architecture and CO2 ​Mitch Knapke, director — food retail marketing
Andre Patenaude, director — CO2 business development
​How to Improve Energy Efficiency & Reduce Maintenance ​John Wallace, director — innovation
​Refrigerants Management & Retrofits ​Mike Saunders, director — end user technical sales
Randy Tebbe — service engineering manager
Breakout Session 2: Foodservice​
​Topics Panelists
​How to Meet 2016/2017 Energy & Refrigerant Regulations ​Allen Wicher, director — foodservice
Ani Jayanth, foodservice marketing manager
​Kitchen Design & Layout Trends ​Mike Massie of BEST Restaurant Equipment & Design
​Enterprise Management & Communicating Kitchens ​Paul Hepperla, director — new solutions development
4 p.m. — 6 p.m.
Networking Reception ​Hilton Polaris Ballroom Foyer
*Breaks Held: 2:45 p.m.— 3:00 p.m. & 3:45 — 4:00 p.m.

A networking reception from 4—6 p.m. will follow immediately after the final breakout sessions have concluded. Food and drinks will be provided, and you'll have a chance to visit with the event's presenters and network with your peers.

Event Location Details​ ​

To contact the Hilton Polaris or make additional accommodations for your stay, use the following information:

Hilton Polaris
8700 Lyra Drive
Columbus, OH 43240
(614) 885-1600

The E360 Room Block will be available until Friday, October 31 or until group block is sold out.


Win four tickets to an Ohio State Buckeyes game!

By attending the E360 Forum in Columbus, you'll be entered into a drawing to win four tickets to the Ohio State vs. Indiana football game Saturday, November 22.

Session Descriptions

Agenda

Thursday, November 13
Morning Keynote Addresses
7:30 a.m.—9 a.m. Arrival/Registration/Breakfast
​9 a.m.—9:15 a.m. ​Introduction and Opening Remarks
Speaker: John Rhodes, president, refrigeration, Emerson Climate Technologies
​9:15—10:15 a.m. ​Keynote: Trends in Foodservice
Speaker: Robin Ashton, president and publisher, Foodservice Equipment Reports
The foodservice and foodservice equipment markets are complex, with multiple segments at the end-user level and myriad specification and distribution channels. Having covered and forecast this market for more than 30 years, Robin Ashton will provide an overview of the market’s structure as well as the technological forces driving the market and the way big end-user buyers make purchasing decisions. In addition, he’ll discuss the current outlook for the market as well as growth trends over the next five years. Mr. Ashton is the publisher of Foodservice Equipment Reports and its ancillary print and electronic publications, including: www.fermag.com, FER Fortnightly and FER Dealer Report. These are directed to large, multi-unit foodservice operator buyers of equipment, supplies and related products, distributors and consultants worldwide. All publications are produced by the Gill Ashton Foodservice Media Group, based in Evanston, Ill., of which Mr. Ashton founded in 1996 and currently serves as president.
​10:15 a.m.—10:45 a.m. ​Break
​10:45 a.m.—Noon ​Refrigerant and Energy Regulations Update
Presenter: Rajan Rajendran, vice president, system innovation and sustainability, Emerson Climate Technologies
Dr. Rajan Rajendran, Emerson’s renowned expert on refrigerants, will present a timely update on the dynamic regulatory landscape. Global phase-downs (and even bans) of hydrofluorocarbon refrigerants are part of an increasing effort to lower the global warming potential in refrigeration systems. Two recent regulatory motions are bringing refrigerants to the forefront: 1) the European Union’s passing of F-Gas regulations in April; and 2) the EPA’s recent significant new alternatives policy (SNAP) that proposed delisting several commonly used HFCs. Meanwhile, the Department of Energy (DOE) recently issued its final ruling on the regulation of energy consumption in walk-in coolers and freezers (WICF). Rajan will discuss the implications of these regulations and their impacts on foodservice and food retail. As vice president, system innovation and sustainability, he is responsible for technical support to OEMs and end users for Emerson’s refrigeration business, including the design services and testing businesses.
Lunch
Noon — 1 p.m.
Afternoon Breakout Sessions, Track 1: Food Retail
​1:00 p.m.—1:50 p.m. Trends in Refrigeration System Architecture & CO2
Presenter: Mitch Knapke, director— food retail marketing, Emerson Climate Technologies
Presenter: Andre Patenaude, director— CO2 business development, Emerson Climate Technologies
A typical supermarket requires a charge of 3,500 pounds for its refrigeration system. Twenty-five percent of that refrigerant is lost to leakage, resulting in the CO2 emissions equivalent of operating 330 passenger cars. Annually, a typical supermarket also produces nearly 3 million pounds of CO2 from electricity consumption, 60 percent of which can be attributed to refrigeration equipment. With roughly 40,000 supermarkets in the U.S. alone, it’s no surprise that the supermarket refrigeration industry has been tasked with improving energy efficiencies, utilizing lower GWP refrigerants, and reducing both refrigerant charge and leakage. Andre Patenaude and Mitch Knapke will explore the trends in system architecture that are helping to accomplish these goals, including current options, trials, and research in systems that utilize CO2 as a natural refrigerant and R407A as a lower GWP alternative.
​1:50 p.m.—2:00 p.m. ​Break
​2:00 p.m.—2:50 p.m. ​How to Improve Energy Efficiency & Reduce Maintenance
Presenter: John Wallace, director— innovation, Emerson Climate Technologies
Energy Management Systems (EMS) in supermarket refrigeration systems have changed dramatically over the years. What used to be a simple refrigeration controller that provided only power to compressors is now a comprehensive system management platform capable of controlling multiple systems and optimizing operations across the entire site. This new breed of EMS utilizes a mix of different technologies, including: improved algorithms, flexible user management, energy analysis and demand management, advanced networking, distributed control and cloud services to ensure that data feeds into enterprise management systems. With more than 20 years of experience designing and developing electronic control systems, John Wallace will explore how these technologies can be used to lower energy and maintenance costs and drive compliance with corporate initiatives such as sustainability and food safety.
​2:50 p.m.—3:00 p.m. ​Questions and Break
​3:00 p.m.—3:50 p.m. ​Refrigerant Management & Retrofits
Presenter: Mike Saunders, director— end user technical sales, Emerson Climate Technologies
Presenter: Randy Tebbe— service engineering manager, Emerson Climate Technologies
Since the Montreal Protocol was first adopted 25 years ago to protect the ozone layer, the supermarket industry has been under increasing pressure to reduce its global carbon footprint. Most recently, the EPA’s significant new alternatives policy (SNAP) has proposed delisting commonly used refrigerants, forcing the industry to plan for replacement and retrofit options in systems using delisted refrigerants. In this informative session, Mike Saunders and Randy Tebbe will discuss approaches on how to evaluate current and future usage of viable refrigerant alternatives, and demonstrate how to track and gauge their environmental impact. They will also review retrofit options and discuss best practices when retrofitting older systems that utilize HCFC R22- and HFC R404A-based equipment. With a combined experience of nearly 40 years in refrigeration product development, Saunders and Tebbe will provide system insights rarely found in the supermarket refrigeration industry.
Afternoon Breakout Sessions, Track 2: Foodservice​ ​
​1:00 p.m.—1:50 p.m. ​How to Meet 2016/2017 Energy & Refrigerant Regulations
Presenters: Allen Wicher, director— foodservice, Emerson Climate Technologies
The foodservice industry is currently being influenced by two major regulatory forces. On one hand, the Department of Energy (DOE) issued its final ruling on the regulation of energy consumption in walk-in coolers and freezers (WICF), mandating compliance by 2017.On the other hand, the EPA’s recent significant new alternative (SNAP) refrigerant delisting proposal will likely have considerable impacts on system design and handling requirements. Emerson experts Allen Wicher and Ani Jayanth will address the implications of these regulations and moderate a discussion on how to achieve compliance. From testing procedures to compliance calculations, Wicher and Jayanth will explore the impacts in self-contained, reach-in units, walk-in systems and commercial ice machines. They will also provide needed guidance on alternative refrigerants and frame the discussion within the context of compressor and system applications.
​1:50 p.m.—2:00 p.m. ​Questions and Break
​2:00 p.m.—2:50 p.m. ​Kitchen Design & Layout Trends
Presenter: Mike Massie, BEST Restaurant Equipment & Design
Kitchen design and layout in the foodservice industry is evolving on two fronts: 1) stresses placed on the operator; and 2) customers’ changing demands. Operators are constantly being presented with new technologies to explore, and are facing pressures from energy regulations and additional internal factors associated with running a business. Customers are demanding faster, more upscale service, evolving and changing food preferences and a responsible, sustainable chain of supply from farms to their tables. As a foodservice industry expert with more than 35 years of experience, Mike Massie will discuss how kitchen layouts are evolving in response to these pressures. In particular, kitchens will not only need to provide fresher menus and deliver product faster, but also be designed to minimize labor during periods of peak consumption and low demand. To adapt, kitchens will need to incorporate new technologies to expedite service, increase menu variety, and reduce energy costs and footprint.
​2:50 p.m.—3:00 p.m. ​Questions and Break
​3:00 p.m.—3:50 p.m. ​Enterprise Management & Communicating Kitchens
Presenter: Paul Hepperla, director— new solutions development for foodservice and product management, enterprise services for Emerson Retail Solutions
Retailers today are presented with an opportunity to allow their kitchen equipment to “communicate” and achieve efficiency gains, energy insights, maintenance improvements and increased revenue. This session will discuss this emerging trend and the value of connected kitchen equipment, including: alerts to indicate the potential of downtime, reductions in energy consumption through visibility to equipment use, the ability to schedule patterns, and the utilization of menu and firmware changes to capture new revenue opportunities without straining store personnel. As director of new solutions development for foodservice and product management, Paul Hepperla is charged with identifying new opportunities and markets as well as the ideation, creation and deployment of new enterprise software and services solutions for Emerson’s retail clients. Paul will provide insights to help retailers and manufacturers begin the process of setting up a communicating kitchen for maximum benefit.
Networking Reception​ ​
​4:00 p.m.—6:00 p.m. ​At the Hilton Polaris Ballroom Foyer
Presenter Bios

Robin Ashton
President and Publisher
Foodservice Equipment Reports

Robin Ashton is the publisher of Foodservice Equipment Reports and its ancillary print and electronic publications, including: www.fermag.com, FER Fortnightly and FER Dealer Report. These are directed to large, multi-unit foodservice operator buyers of equipment, supplies and related products, distributors and consultants worldwide. All publications are produced by the Gill Ashton Foodservice Media Group, based in Evanston, Ill., of which Mr. Ashton founded in 1996 and currently serves as president. He is responsible for all strategic and operating activities of the business media company. In addition, he prepares FER’s exclusive annual forecasts of the foodservice equipment and supplies market. Mr. Ashton has spent nearly 35 years in specialized business publishing, as an editor, editor-in-chief and publisher — all of it with Cahners Publishing (now Reed Business) before founding Gill Ashton. His work on magazines includes Restaurants & Institutions, Foodservice Equipment & Supplies Specialist, Foodservice Equipment & Supplies International, Packaging magazine and Research & Development. Throughout his career, Mr. Ashton has pioneered innovative market research in every market in which he has been involved.

Rajan Rajendran
Vice President, System Innovation and Sustainability
Emerson Climate Technologies

As vice president, system innovation and sustainability at Emerson Climate Technologies, Dr. Rajan Rajendran is responsible for technical support to OEMs and end users for the company’s refrigeration business, including the design services and testing businesses. He has worked at Emerson since 1990 in various capacities: first as a research engineer; later as manager in the scroll compressor product development group; and as director for 10 years prior to his current role. Rajan is widely recognized throughout the industry as an expert on the application and regulation of refrigerants.

Andre Patenaude
Director — CO2 Business Development
Emerson Climate Technologies

In Andre Patenaude’s current role, he is responsible for developing the global strategy around the company’s CO2 industry stewardship, marketing initiatives, communication/messaging activities, channel training and educational programs as they relate to utilizing CO2 in refrigeration systems. Previously, he led Emerson’s Canadian market strategy, including the planning and implementation of programs for its refrigeration and air conditioning business. In total, Andre has 30 years of marketing, sales, and technical service experience working directly with end users, contractors, wholesalers and OEMs. He also has significant experience with various refrigeration system architectures, system applications, contractor/installation processes and component technologies. Patenaude is a Certified Engineering Technologist in mechanical engineering from Algonquin College (Ottawa), and has served as director of the Manufacturer’s Division of the Heating, Refrigeration and Air Conditioning Institute of Canada. He is an active member of the Refrigeration Service Engineers Society, Ontario Association of Certified Engineering Technicians and Technologists, and ASHRAE.

Mitch Knapke
Director — Food Retail Marketing
Emerson Climate Technologies

Mitch Knapke has worked for Emerson Climate Technologies since 2004 in a variety of engineering, product development and marketing roles. As director of food retail marketing, Knapke is responsible for developing the strategies and tactical plans to help bring the company’s food retail compressors to market. He is the co-inventor and patent holder for the capacity modulation system on the Copeland Discus compressors.

John Wallace
Director of Innovation, Retail Solutions
Emerson Climate Technologies

John Wallace has been active in the design and development of electronic control systems for more than 20 years. He is a registered Professional Engineer and holds several patents related to HVAC/R control systems. Wallace has served on many industry committees, including: the Lonmark Refrigeration committee and the Department of Energy’s Better Building Alliance. He currently chairs the North American Food Equipment Manufacturers (NAFEM) Data Protocol standardization committee. He graduated from the University of Kentucky with a bachelor’s degree in electrical engineering and the University of Missouri with a master’s degree in electrical engineering.

Mike Saunders
Director — End User Technical Sales and Support
Emerson Climate Technologies

Mike Saunders has more than 19 years of experience in refrigeration product development and support. As the director of end user technical sales and support, he is currently focused on educating and supporting the supermarket industry on refrigeration trends and compressor technologies. Mike holds a B.S. in mechanical engineering and an M.S. in mechanical engineering from the University of Idaho.

Randy Tebbe
Manager — Application and Service Engineering
Emerson Climate Technologies

Randy Tebbe has more than 29 years of experience in refrigeration product development and support. He spent 10 years in various labs and test facilities within Emerson Climate Technologies before moving to the Application Engineering team to support refrigeration OEMs with new product development. Randy has recently taken on the responsibility for the Service Engineering team tasked with supporting the wholesalers and aftermarket groups. Randy has a certificate in HVAC&R from ITT Tech and holds an associate’s degree in business management from the University of Phoenix.

Ani Jayanth
Manager, Marketing — Foodservice
Emerson Climate Technologies

Ani Jayanth started his career at Emerson Climate Technologies in 2003 as an engineering co-op and started his professional career with the company in 2008. During that time, Ani has gained considerable experience in manufacturing, operations, product engineering and sales. He graduated cum laude from Kettering University with an engineering degree and recently completed his MBA with The Fisher College of Business at The Ohio State University.

Allen Wicher
Director, Marketing — Foodservice
Emerson Climate Technologies

In his role as director of marketing in foodservice, Allen Wicher is responsible for leading the business strategy and planning for growth in restaurants, convenience stores and commercial kitchens. Here, he leverages Emerson’s product and system solution development capabilities to support OEMs and end users. Allen has more than 25 years of progressive experience at global manufacturing companies in B2B and B2C markets, crossing multiple channels and influencers. Prior to his current role, he was residential marketing director and business team lead for Rheem Manufacturing Company (HVACR and water heating), specializing in sales and market management, product and channel marketing, product development and regulatory affairs. Allen received his BSME from the University of Hartford and an MBA from Cleveland State University.

Mike Massie
Account Manager, Equipment
BEST Restaurant Equipment & Design

Mike Massie has been in the foodservice industry for nearly 35 years — the first seven of which he was focused on quick serve, and the most recent 27 years as part of the dealer community. With Mike’s extensive background with chain restaurants, he has responsibility for design, specifications, and project management for projects in both the back and front of the house. Mike specializes in casual dining, fast casual and quick serve, and in these segments his work experience includes new stores, conversions and remodels.

Paul Hepperla
Director — New Solutions Development for Foodservice and Product Management, Enterprise Services
Emerson Climate Technologies

In Paul’s current role as director of new solutions development, he is charged with identifying new opportunities and markets as well as the ideation, creation and deployment of new enterprise software and services solutions for Emerson’s retail clients. Prior to joining Emerson, Paul was vice president of corporate and product strategy for Verisae, Inc., and served in previous roles with SUPERVALU, Xcel Energy, Johnson Controls and Building Automation Products, Inc. Paul holds a bachelor of aerospace engineering degree from St. Louis University.

 
 
 

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