Unlocking Flexeserve Solution in the Americas at NAFEM 23

World leader in hot-holding manufacturing and expertise, Flexeserve is excited to demonstrate its game-changing equipment at NAFEM 23 in Orlando, Florida, Feb 1-3 at Booth #403.

Hot-holding partner to major global brands, including Circle K, Amazon Go, Compass Group and many more, Flexeserve addresses the pain points of a broad range of foodservice operators, advancing hot food-to-go.

NAFEM 23 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 U.S. HQ with Culinary Support Center in Dallas, TX serving North, Central and South America.

Industry-leading Flexeserve Hub and Flexeserve Zone units in a grab and go foodservice outlet — Flexeserve Hub (far left) and Flexeserve Zone (central) units in action

On show will be Flexeserve Zone, a revolutionary product that can hold within the same unit a diverse range of hot food with different temperature requirements, whilst maintaining just-cooked quality, texture and appearance. We’ll 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.”

Discover the recipe to sell more and waste less

‘More than a manufacturer’, Flexeserve’s team of specialists helps achieve true hot-holding and unrivalled results. This expertise is delivered through Flexeserve Solution, the industry’s only answer to developing an optimised hot food operation.

At NAFEM 23, Flexeserve will provide live demos with hot food, offering a real-time view of how Flexeserve Solution can help …

Increase food quality and diversity
Extend shelf life and eliminate food waste
Address labour shortages
Accelerate speed of service
Enhance guest experience
Reduce energy costs
Maximise sales and profit

Director of Culinary, Adam Dyer said: “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 Center when it opens later this spring.”

Meet the showstoppers

At Booth #403, Flexeserve will be exhibiting award-winning units from its hot-holding range, which has been developed over decades of research and collaboration with customers. The range utilises Flexeserve’s industry-leading, patented hot air recirculation technology to ensure food maintains its precise core temperature whilst staying at the highest, just-cooked quality.

Flexeserve Zone – flexible multi-temp true hot-holding heated displays
Flexeserve Zone Rear Feed – counter service true hot-holding units
Flexeserve Hub – kitchen and delivery high-capacity true hot-holding units

Flexeserve Zone, its revolutionary flagship, recently won the UK’s most prestigious award for businesses, the Queen’s Award for Innovation 2022.

Putting on a show

Flexeserve Inc. will appear alongside experts from Flexeserve’s UK-based global team, including Global CEO – Jamie Joyce, Director of Customer Experience – Warwick Wakefield and Operational Support & Development Manager – Dirk Wissmann.

Jamie Joyce said: “We’ve worked extensively to establish our U.S. footprint and Flexeserve Inc. is now primed and ready to exhibit at NAFEM. We can’t wait to discuss operators’ goals and challenges, and showcase how we can help them advance their hot food.

On the Flexeserve stand at NAFEM 23 will be Jamie Joyce - Global CEO, Dave Hinton - President of the Americas, Warwick Wakefield - Director of Customer Experience, Adam Dyer - Director of Culinary, Flexeserve Inc and Dirk Wissmann - Operational Support & Development Manager — Jamie Joyce – Global CEO, Dave Hinton – President of the Americas, Warwick Wakefield – Director of Customer Experience, Adam Dyer – Director of Culinary, Flexeserve Inc and Dirk Wissmann – Operational Support & Development Manager

“Flexeserve has had a presence at previous NAFEM Shows, and this has had a major influence on our growth in the Americas. This year will take it to another level. We are immensely excited to be joining our American team at the event. The level of hot-holding expertise at our booth will be second to none.”