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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Page 3 of 139

COLUMNS 6 Publisher's Perspective By any Other Name … A willingness to explore new ideas and innovative new ways of combining hospitality and foodservice truly defines the amazing career of Microsoft's Mark Freeman, writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective Allies All aspects of the foodservice industry love the romance of the entrepreneur, writes FE&S Editorial Director Joe Carbonara. 22 A Pro You Should Know Q&A with Amy Morton of Found Kitchen and Social House, and The Barn Morton's The Barn, a collaboration with chef Nicole Pederson, brings a modern steakhouse and meat-centric concept to Evanston, Ill. By Amelia Levin 136 Parting Shot Your Table is Ready Tabletop and beverageware can serve as a canvas to showcase creativity in addition to driving profitability. By Jeff Johnson, Zink Foodservice 2 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2017 contents V O L U M E 7 0 • N O 4 • A P R I L 2 0 1 7 DEPARTMENTS 10 People and Events NAFEM Award Recipients, NRA's KI Awards, and IFMA Silver Plate Winners 18 Trends Bowls Bowls provide the perfect serving vessel for convenient, customizable and all-in-one nutritious meals. By Amelia Levin 90 On-Site Profile Café15fifteen Introduces Regional Cuisine and Action Stations The renovated space at Indiana's Community Hospital Anderson draws both employee and customer engagement. By Donna Boss 96 Chain Profile Rusty Bucket Sharpens its Game This polished-casual chain took a breath to refocus on design and operations following a growth spurt and now resurfaces ready to thrive. By Toby Weber 101 Facility Design Project of the Month Linn-Mar High School Remodel Improves Efficiency, Student Satisfaction This Iowa high school foodservice renovation redistrib- utes the physical flow of both students and foodservice staff while expanding menu options. By Donna Boss 113 DSR of the Month: Gilles Brochard, TriMark R.W. Smith 114 Segment Spotlight Creating a Niche in the Pizza Crowd Fast-casual operations outpace quick-serve chain growth in a competitive pizza landscape. By Lisa White 122 Green Idea Locally Sourced Food processing and handling tips for farm-to-table kitchens. 128 Products 135 Ad Index 90 The February issue of FE&S mistakenly attributed sales data for Veggie Grill on p.65. The information, relative to Dutch Bros Coffee, should have read: Dutch Bros Coffee has been experiencing year-over-year growth and was featured in the Portland Business Journal among the fastest growing companies. The company reports that 2013-2015 revenue growth was 88.5 percent and 2016 revenue hit $283.69 million. Veggie Grill does not disclose annual revenues.

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