Foodservice Equipment & Supplies

OCT 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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2 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2017 contents V O L U M E 7 0 • N O 1 0 • O C T O B E R 2 0 1 7 COLUMNS 6 Publisher's Perspective The Big Ask … for Best in Class The survey is so long because identifying and specifying products is an arduous task, writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective Double Dose of Disruption In a matter of weeks spanning the end of August to the beginning of September, the foodservice industry got a double dose of disruption, writes FE&S Editorial Director Joe Carbonara. 17 A Pro You Should Know Q&A with Glenn Clark Jr., CFSP, of Clark Service Group Inc. How the role of the service agent has changed, and how Clark intends to keep his company changing right along with the industry. By Amelia Levin 88 Parting Shot How to Balance Tabletop Aesthetics with Durability and Budget Selecting the right tabletop items starts with weighing three factors: aesthetics, price point and durability. By Chris Crocetti DEPARTMENTS 10 People and Events Dealer M&A Activity Accelerates, AHF Lifetime Achievement Award, and More 14 Trends Robot Revolution Technological advancements in restaurants. By Amelia Levin 52 On-Site Profile Introducing a New Restaurant-Style Menu at CHI Health The team at CHI Health believes that liberalizing patient's diets leads to better patient outcomes. That directive also meant a great deal of change in the kitchen, including recon- figuring the use of a cook-chill food preparation system. By Donna Boss 56 Chain Profile New Leadership Seeks Turnaround for Pie Five Pizza Co. To help drive better unit economics, Pie Five has diligently implemented a slew of new strategies that affect store design, equipment selection and more. By Toby Weber 63 Facility Design Project of the Month Building Community at the John J. Hemmingson Center Multiple levels and highly flexible spaces add to the allure of this facility. Main food prep resides in the basement; retail dining, a pub, Starbucks and Einstein Bros. Bagels span the first and second floors; and banquet services and the catering kitchen sit on the third floor. It's one mammoth, harmonious operation. By Donna Boss 75 DSR of the Month Eric Hsieh, Action Sales 76 Segment Spotlight A Segment Swirls in Transition The frozen yogurt industry finds success with innovative offerings, overseas expansion and a unique business model. By Lisa White 80 Green Idea Post-Consumer Composting in Schools When it comes to post-consumer composting, Boulder Valley School District in Colorado sets the standard in creating and implementing programs that connect with students for the long haul. 82 Products 86 Marketplace 87 Ad Index 63

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