Foodservice Equipment & Supplies

MAY 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 109 of 152

overcooked protein lying around. We want to make sure everything's fresh," he says. The cold side still employs a portable steam table, however, for holding shredded chicken, ground beef and other enchilada ingredients. When an enchilada order comes in, the station's cook assembles the dish at the steam table then turns to the hot side, where he or she finishes it in the cheese warmer. Past the enchilada station sits Chevys' fry station. Since the chain makes large quantities of tortilla chips fresh in house, it relies on a pair of 80-pound fryers. Staff also use this cooking equipment to make french fries, which typically accompany kids' meals, as well as appetizers like flautas and chicken wings. This station also has a small com- modity table, says McKinnon, that is home to a fry dump. The last units under the hood are a pair of large stockpot burners. Staff use these burners primarily during prep to make large batches of beans, enchilada sauce and other bulk items. Past the stockpot burners sits a refrigerator that holds appetizer ingredients and a simple worktable. Staff use this table to assemble orders during meal service, and it serves as a work surface during prep. As Chevys is a largely scratch-made food operation, the restaurant's head chef and a team of about four begin prep around 8 a.m. The team uses worktables in the front and back for cutting vegetables, while cooking beans, rice and some proteins held on the hot-line equipment, as noted above. In the back, the chain uses a steamer to hold a sweet corn casserole-style side. The back of the house also has the necessary equipment to make dough for tortillas. This includes a horizontal chop- per and a divider rounder for portioning and shaping the dough. Wait and See The newest Chevys location has been open for several months now and has been well received by customers overall, say Harf and Vrabel. Despite this, Real Mex has no im- mediate plans to build a new Chevys restaurant. Instead, Real Mex plans to refine some of its other concepts. As it gathers more information on all of these redesigns, the company will decide which brands hold the most potential for growth and then focus its resources on those concepts. Given Real Mex's struggles in recent years and the fact that the company is still in the turnaround phase, that ap- proach makes perfect sense. "We believe in what we're doing," says Vrabel. "We want to see how [our redesigned concepts] finish out, how they work and how they're received. Then based on the results of all of that, we'll figure out how to move forward." FE&S appearances can be deceptive EcO 3 Ice tackles the bacteria, mold and yeast that may grow in your ice machine, bin and dispenser—often invisible to the naked eye. Let it save you time and money on cleaning and keep your custome rs safer. Because sometimes your biggest problem is the one you don't see. NRA BOOTH #4072

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