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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34 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2017 the counter." The food prep area features two lines, one of which faces guests while the other faces away. The line facing guests consists of three separate workstations, Goodman says. At the first workstation, a staff member assembles the meat and cheese for each sandwich; at the second, a staff member dresses the sub roll with condiments and produce. At the final station, the sandwich is finished off. The prep line at the back wall has two workstations, one for slicing and toasting the bread and one to steam the completed sandwich. Refrigerated make tables in flexible sizes help Firehouse Subs work around the chain's sometimes-tight floor plans, Goodman says. "The make tables come in 2-foot, 4-foot, 6-foot — even up to 8-foot sections," he says. "At minimum we're looking for at least a 6-foot refrigerated make table. That's tight, but in smaller environments we can get by with it. Ideally, we would like to see at least 8 feet of line. I've seen 10 feet; I've even seen 16 feet." Perhaps somewhat surprisingly, "the kitchen design flow has not changed much in our 20-year-plus history," says Goodman. "One thing changed about seven years ago. The meat and cheese assembly was in the middle and the first station was the dressing of the bread. It was actually a suggestion from the field to try swapping the two, and the line became more efficient." New product introductions can have a major impact on the smaller restaurants, according to Goodman. That can mean dropping back to smaller-sized pans in the make tables. "If you're one of those [opera- tions] with the 6-foot table and we intro- duce a new product, you're going to have to use more 1 / 9 -size pans or store some stuff underneath for the less frequently ordered sandwiches. That's part of the challenge my team has. Let's take the worst-case scenario, and how would you recommend the make table be set up?" Goodman says that the design of future Firehouse Subs restaurants will adjust to suit changing consumer patterns, most notably the increase in off-premise ordering and eating. "That's been a big shift over the past five years," he says. "Whether it's third-party delivery, internal delivery or online ordering, we're seeing fewer people dining in our din- ing room and more people taking it to go. As we look to build the Firehouse Subs of the future, we're going to keep that in mind." No matter how the front of the house may evolve, Goodman says there's one es- sential ingredient for a good back-of-the- house workstation: "Ergonomic layout. In a perfect world, I'd like to be able to put somebody in one spot and they can do everything without moving," he says. "It's all about getting that food out. Shaving steps is shaving seconds." FE&S SALES & SUPPORT: 866.452.8324 AQNET.COM The leading online catalog and sales solution for foodservice equipment and supplies professionals. New Look. Same Trusted Data. Intuitive, visual design simplifies your search Interactive navigation helps refine your results "Key attribute" filtering compares products easier But we'll keep the old look around, too – you can shift views as you like. You'll have a new way of looking at AQ! WORKSTATIONS THAT WORK

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