Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.
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OCTOBER 2016 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 contents V O L U M E 6 9 • N O 1 0 • O C T O B E R 2 0 1 6 FEATURES 24 Now Presenting … Your Food! Superficial? When it comes to food, yes, definitely. Food registers with the eyes before it hits the mouth, which makes plating an important consideration. FE&S; rounded up the experts for their best practices on the fine art of food presentation. By Tom O'Brien, Contributing Editor 30 Labor Issues Require Creative Reengineering While experts report the overall labor pool continues to shrink, labor costs continue to creep up right along with the minimum wage. Looking to resolve the issue with a fresh perspective, some operators are reengineering their kitchens for a smaller, more efficient workforce. By Caroline Perkins, Contributing Editor 36 FE&S;' 2016 Best in Class Awards Second only to the announcement of the iPhone 7, FE&S;' unveiling of our annual Best in Class results is highly an- ticipated. This status symbol (unlike the iPhone) is earned, not purchased. FE&S;' readers have cast their votes, the data has been tallied. Here are the results. By The Editors COLUMNS 6 Publisher's Perspective Getting to the Head of the Class Some of the best motivation comes from looking at the best of the best, writes FE&S; Publisher Maureen Slocum. 8 Editor's Perspective Efficient by Design Take a swing (golf pun intended) at becoming more ef- ficient as it's fast becoming a must for today's operators, writes FE&S; Editorial Director Joe Carbonara. 18 Operator's Opinion Q&A; with Kitchfix Chef Josh Katt Josh Katt, chef for Kitchfix, shares his insight on the future of the emerging home meal delivery segment. By Amelia Levin, Contributing Editor 20 A Pro You Should Know Q&A; with Steven Sturm, Firebirds Wood Fired Grill Operating wood-fired grills requires a unique skill set in the back of the house. Add to that an in-house butchery and you quickly realize Steve Sturm has his hands full as corporate chef of Firebirds Wood Fired Grill. By Amelia Levin, Contributing Editor 104 Parting Shot Top Four Kitchen Fire Threats Greg Meleney shares a few ideas on how to avoid the most common kitchen fire threats. ON THE COVER Vinifera Wine Bar & Bistro at the Westin Hotel in Reston, Va. 75