Foodservice Equipment & Supplies

NOV 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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NOVEMBER 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 contents ON THE COVER Sanford Medical Center Fargo. Photo by Jill Ockhardt Blaufuss FEATURES 22 Food-Cost Management A Challenge for Farm-to-Table Concepts Inconsistent supply from local farmers, weather- related growing problems and higher product prices all translate to the need for a more intense focus on maximizing yield and minimizing waste. Find out how several operators rise to meet this challenge. By Caroline Perkins 30 Trends in Prototype Design Today's restaurant designs must balance a variety of factors, ranging from the inclusion of takeout and delivery business to community seating. A series of restaurant designers discuss the impact of these changes and more. By Dana Tanyeri 62 Value Engineering: Eight Ways to Meet in the Middle Borrowing the title of a love song from Beauty and the Beast, it's a tale as old as time — only this version does not usually represent love. The battle over price versus kitchen design integrity tends to represent more of a war story, and with projects coming to market with tighter budgets and shorter timelines. Here, we offer eight ways for foodservice designers and dealers to work collaboratively. By Amelia Levin V O L U M E 7 0 • N O 1 1 • N O V E M B E R 2 0 1 7 COLUMNS 6 Publisher's Perspective Common Ground As hard as it is to believe, it is already time to start planning for the second FED Summit to be held at the Radisson Blu in Chicago next year September 10-12 , writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective Transition Game What made an organization successful in the past does not guarantee future prosperity, writes FE&S Editorial Director Joe Carbonara. 18 A Pro You Should Know Q&A with Jeff Sinelli of Which Wich Superior Sandwiches How Sinelli prevents the sandwich chain from becoming stale, and his peanut butter and jelly wish for the world. By Amelia Levin 104 Parting Shot Emergency Planning 101 Critical steps every business should have in place to avoid disaster in a crisis. By Jeff and Lee Simon 90

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