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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a pro you should know focusing on grilled fish, fresh jicama, watermelon salad and a lot more organic-style foods. The kitchen in Tampa will be a brand new, all-scratch kitchen so we can develop and test some of these new menu items. We're also introducing a wood-fired grill at the Tampa location to add more flavor to our ingredients. It will be a part of an open kitchen, which we've focused on with our newer restaurants because we know people like to see how their food is being made and how clean things are. FE&S: You mentioned you oversee the drink development, but how would you describe your day-to-day job? RM: We have a large corporation with almost 1,000 people, with Big Time Management Group handling the back of the house and another team handling the front. I basically oversee everything, but it's easier in this day and age with comput- ers and state-of-the-art technology in real time. I can see how many people are in any restaurant at any given time all on my cell phone, and track what's selling and what's not, and look at the cameras. But I like to be hands-on so on any given day I might go into one of the restaurants and help out behind the bar or talk to our guests or help with promotions and marketing. FE&S: How do you manage consistency across all the locations? RM: We have a weekly recap talk about all the restaurants and how they are performing, weekly manager meetings and other daily recaps. The technology platform we use also helps me man- age everything remotely, and it helps us really track our costs down to the cost of each napkin. We have very good systems in place, which helps with con- sistency in food, drink and service. FE&S: You recently released Rocco's Spice. Tell me more about that decision and process. RM: The spice is something we created in 2007 when the first Rocco's opened. We use it in a lot of dishes. People kept asking us for the recipe and we would give it away in plastic bags. We finally realized maybe this is marketable. It took two years to get the packaging and process down, but we've rolled it out and we're getting a great response already. We're working with brand placement experts to get the spice in local super- markets and sell it online. We're also working on a line of margarita salt items and other things we can do to promote the brand. It's not a huge moneymaker for us at the moment, but it's an incred- ible marketing tool. People can open their cabinet and think of us and use us in dishes they cook for their family and friends. So it's a win-win situation. YOUR WALK-IN INSTALLATION EXPERTS PROGRAM BENEFITS Master-Bilt's staff of specialists is ready to help install your walk-in. With a network of certified installers across the United States and Canada, we guarantee all walk-ins and installations through the life of the warranty. » One stop shopping - walk-in can be purchased and installed from one source » Peace of mind the installation will be done correctly » Site visits to ensure proper preparation of job site » Optional on-site supervision of installation » From simple to complex installations » Start-up of walk-in to ensure proper operation 800.647.1284 | master-bilt.com Ask about refurbishing your existing walk-in TODAY! NRA BOOTH 2512

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