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 120 of 152

facility design p r o j e c t o f t h e m o n t h A cold prep area includes slicers, a countertop mixer and a salad spinner. Refrigeration equipment, including blast chillers, sits in strategic positions throughout the kitchen. Culinary team members use a pantry area to prepare salads and desserts. The team makes approximately one-half of the desserts on the menu, including bread pudding, key lime pie and chocolate cake. "We have a lot more space on the lines to move around, which is great for us," Thomashunis says. The a la carte menu at the new restaurant offers fewer items than the menu featured at the original restaurant. "We had been in business for a long time, and we wanted to please all of our guests," Paige says. "Many regular customers had their menu favorites, and we didn't want to disappoint them by taking the menu items off the menu. When we moved, we cut the umbilical cord and decided that less is more. Chefs can be more creative this way and use more locally sourced ingredients." For example, Thomashunis focuses his menus on locally sourced products, including fish, produce and micro-greens. A hot line in the back of the kitchen supports the restaurant's daily service as 118 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 FREEZERS , FRYERS, AND EVERYTHING IN BETWEEN Since 1955, the Migali ® brand has been synonymous with quality and innovation. In 2017, our all-new commercial cooking equipment is going to be carrying on this tradition. From freezers to fryers and everything in between, Migali ® has your kitchen covered. Refrigerated rails, double shelving and reach-in refrigerators contribute to the prep kitchen's efficient design. Staff use the prep kitchen's equipment for restaurant and banquet menu preparation.

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