30 Jan 2023

Flexeserve to exhibit at major US show

adam-dyer-director-of-culinary(901409)

Flexeserve - the hot-holding manufacturer and partner to major brands such as Circle K and Amazon - will be exhibiting its industry-leading equipment at a major exhibition in Florida this week.

The Transatlantic Chamber patron is exhibiting at The NAFEM Show 2023 in Orlando, Florida, from 1 to 3 February.

NAFEM will be the first exhibition for experts from the newly-formed and growing Flexeserve Inc. team, including president of the Americas Dave Hinton, director of culinary Adam Dyer and VP of technical service Patrick Walker.

Later this spring, Flexeserve Inc. will launch its new US HQ with Culinary Support Centre in Dallas, Texas, serving North, Central and South America.

On show at The NAFEM Show will be Flexeserve Zone, a product that can hold within the same unit a diverse range of hot food with different temperature requirements, while maintaining just-cooked quality, texture and appearance.

They will also be demonstrating the high-capacity and versatility of Flexeserve Hub, the hot-holding unit that 's transforming kitchens around the world.

Dave Hinton said: “This is going to be an excellent opportunity for visiting operators, rep groups and equipment dealers from across the Americas to discover what 's possible with our equipment and expertise.

“With our new director of culinary and the experts from Flexeserve global HQ, Booth #403 at NAFEM will be a must-see for grocery stores, c-stores and anyone who wants to advance their hot food program. ”

Adam Dyer (pictured) added: “You can begin your hot-holding revolution with us at NAFEM.

“Where other hot-holding manufacturers only aim to display food, we 're focused on maintaining quality, and this is how we deliver game-changing results.

“Come and discover Flexeserve Solution, where we 'll resolve the challenges of food, culinary, packaging, technology and in-store operations.

“NAFEM will give you a sneak preview of the Flexeserve customer experience, which we 'll be delivering at our state-of-the-art Culinary Support Centre when it opens later this spring. ”