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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34 contents JUNE 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 FEATURES 20 The Connected Kitchen The technology exists for the truly connected kitchen, but the vision has yet to become common- place in foodservice operations. Why not? And how long will it take to get there? Industry experts explore the hurdles and headaches of the optimal high-tech kitchen, along with the potential rewards of reaching the kind of connectivity many envision. At least one operator finds this kind of technology to be a boost in many ways. By Dana Tanyeri 28 Five Food Menu Trends: The Equipment Impact The menu ultimately drives many decisions, and the implications of menu trends land squarely on foodservice equipment, not to mention ancillary areas such as tabletop. Today's food trends have led toward increased specifying of equipment to cook very spe- cific dishes. At the same time, operators continue to find inventive ways to multipurpose equipment, such as using a wood-burning oven to bake eggs. FE&S; explores the full impact on the top five menu trends. By Amelia Levin 34 Consultant's Roundtable Eavesdrop as a trio of consultants discuss the challenges and changes affecting the foodservice equipment and supplies industry. More impor- tantly, they openly chat about their wins on specific projects. What they are seeing can help crystalize the future. Our ensemble of consultants includes: Costel Coca, design principal at Webb Foodservice Design; Terry Pellegrino, principal at Rippe Associates; and Georgie Shockey, principal at Ruck-Shockey Associates. By Joseph Carbonara 40 2017 Beverage Series Uncorking Wine Trends Organic and natural trends meet up with the wine segment, leading to greater wine menu expansion. Have the highlighter at the ready as you peruse this tutorial on natural and organic wines, as well as other wines earning exposure on menus. Plus, a detailed E&S; by-the-glass itinerary and new tech- nology that's changing how operators serve wine. By Amelia Levin ON THE COVER University of Minnesota Residential Restaurants V O L U M E 7 0 • N O 6 • J U N E 2 0 1 7 73