Foodservice Equipment & Supplies

AUG 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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e&s segment spotlight Art. It also caters off-premise in the tri-state area. With a full-time staff of 350, along with 680 on-call captains, chefs and assistants, this business caters events up to 15,000 guests. Martinez has seen a shift toward more on-premise catering since the 2008 recession. "Businesses are doing more events in their offices, even con- verting office space to event space," he says. "We're also doing more on-prem- ise daily catering and meetings, coming up with different themes, such as a rad- ish or tomato festival, or a celebration for a food holiday." The business has also seen an influx of ethnic fare, such as Indian and Asian items, along with sweets and farm-fresh items. The new SelfCookingCenter ® – now also in XS format. The compact-size professional. For more information go to: rationalusa.com The SelfCookingCenter ® . The perfect centerpiece for all American kitchens. Connect your kitchen: ConnectedCooking.com Far left: On-premise catering company Great Performances takes great pride in setting the stage for events. Left: Eclectic menu items and unique offerings are the hallmark of Great Performances. Photos courtesy of Great Performances

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