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 4 of 152

2 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 contents V O L U M E 7 0 • N O 5 • M AY 2 0 1 7 COLUMNS 6 Publisher's Perspective Come What May... We have a wonderful roster of award winners in 2017, ranging from household names in the industry to up-and-comers new to the FE&S stage, writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective Family Matters Spend any time with the team at Johnson-Lancaster and Associates and you can't help but notice an unmistakable family-like atmosphere, writes FE&S Editorial Director Joe Carbonara. 20 Consultant's Viewpoint Back to the Future A FCSI member takes a look back before moving forward with a futuristic vision of technology in the restaurant space. By Tom Galvin, Galvin Design Group 24 A Pro You Should Know Q&A with Rocco Mangel of Rocco's Tacos & Tequila Bar Tableside guacamole and street-style tacos deliver an authentic Mexican menu, supported by hand-picked furniture and fixtures all shipped across the border. By Amelia Levin 148 Parting Shot Tech Talk Technology played a critical role in shaping our past and will play an even greater role in the future of the foodservice industry. By Wayne Jones, Hansen Group DEPARTMENTS 10 People and Events Choosing the Right Service Vendor, Energy Star Food Equipment Awards and More 16 Trends Hyper-Local Food Hyper-local trends take many forms, from the smallest herb gardens to expansive greenhouses. By Amelia Levin 88 On-Site Profile Renovation Fills a Menu Gap at Prentice Café New serving, preparation and cooking equipment additions prove they are worth the investment at the State University of New York (SUNY) College of Agriculture and Technology at Cobleskill. By Donna Boss 100 Chain Profile Chevys Fresh Mex Gets Unchained After pushing the pause button for the past seven years, this casual dining chain starts what its leadership hopes to be a full revival with a new store opening. By Toby Weber 109 Facility Design Project of the Month Aqua Grill's New Location Improves Efficiency While Building Greater Customer Traffic This upscale version of Aqua Grill in Ponte Vedra Beach, Fla., keeps loyal guests happy while attracting new cus- tomers with creativity, efficiency and its high standards. By Donna Boss 123 DSR of the Month: Cliff Macbeth, CMA Restaurant Supply and Design 124 Segment Spotlight What's at Steak Operators in the competitive steakhouse segment focus on sourcing, quality, flavor and preparation. By Lisa White 134 Green Idea Case Study: Werewolf Bar & Grill Realizes Ventilation Energy Savings A PG&E cookline project update focusing on energy optimization in commercial kitchen systems. 141 Products 146 Marketplace 147 Ad Index 100

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