Foodservice Equipment & Supplies

APR 2017

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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JANUARY 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 99 sales@fwe.com 800-222-4393 www.fwe.com C O O K | H O L D | T R A N S P O R T | S E R V E | R E F R I G E R A T I O N | B A R S It's All About You Cook and Hold Smoker Oven Moisture Holding Mobile Bars FWE recognizes the challenges that restaurant operators face. We focus on them, knowing that solutions will be found... solutions that streamline and enhance the dining experience. BOOTH # 2209 Heated Banquet Cabinets Next to the fryers sits the saute station, which has a range with six to eight burners, an oven below and a sala- mander above. According to Sauter, this station doesn't do the volume that the grill or fry station does, "but the most technical items come off there. … The way we outshine some of the other casual restaurants usually can be pinpoint- ed to that station." These items include a pan-seared salmon; chicken pesto pasta sauteed with garlic, white wine, olive oil, fresh baby spin- ach, mushrooms and oven-roasted tomatoes; fish tacos with blackened mahi-mahi; and an oven-baked mac and cheese entree (for adults) with Swiss and American cheeses melted on elbow pasta and topped with cheddar panko bread crumbs. The final two stations are pizza and pantry, which can swap locations depending on the available space. The pantry station has a one-door upright refrigerator that holds ice cream, frosted mugs for root beer and chilled bowls for sal- ads. Salads are assembled at this station on a table with cold wells and undercounter refrigerated storage. The pizza station also has cold wells for storing ingredi- ents, along with a conveyor oven on top of a three- to four- door cooler, which holds extra ingredients as well as dough ready for use. Growing Again With the new kitchen operations only in place for a few months now, Rusty Bucket plans to hold back on expansion until next year, presumably after it's taken the time to fine- tune some of these changes. The company expects to open four stores in 2018, according to Sauter. The chain will likely target markets where it already has a strong presence, including suburban Detroit, as well as its new markets of Sarasota, Fla., and Charlotte, N.C. When the chain is finally ready to expand again, says Sauter, the changes it has implemented in the past year will have it positioned to thrive in whatever market it chooses. FE&S l President: Gary Callicoat l Director of Operations: Jim Sauter l Regional Executive Chefs: Richard Lindeboom, Josh Yosick and Brad Bidinger l Regional Directors: Bill Everett, Steve Gibson and Jason Brown KEY PLAYERS

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