Foodservice Equipment & Supplies

FEB 2018

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 • FEBRUARY 2018 seats throughout the space. Silver, red and black chairs add pops of color to the space. During the a.m. rush, the Prelude sta- tion offers build-your-own omelets, break- fast sandwiches, hash and sides as well as locally roasted coffee from Sparrow. Forum 55 also houses The Apron Exchange, a business incubator for minority-owned start-ups; a rotating pop-up restaurant concept; a market- place; and what Eurest claims to be one of Chicago's largest salad bars, called The Community Garden. The 24-foot- by-7-foot serving island features fresh produce, composed salads, soups, hummus and more made with seasonal foods sourced directly from Midwest- ern farmers. The salad bar's wood and stone accents help create a natural, earthy appearance. At the Monroe Street Market, patrons can choose among grab-and-go items like fresh pastries and donuts in the morning, sandwiches and salads in the afternoon, and all-day snacks, again featuring locally sourced foods. There are also items from restaurant partners, like pickles from Local Foods and bar- becue sauce from Pork & Mindy's. In a concept unique to Forum 55, a pop-up restaurant stall showcases a different global menu each week. Eurest Regional Executive Chef Joel Cooper creates items like build-your-own masala rice bowls, bibimbap, superfood-packed Earth bowls, pasta and noodle creations. Patrons use a high-tech ordering system to place their orders online or at various kiosks located throughout the space, which sends the order to the individual stations. By opting in via text messaging, customers can sit with friends until their food is ready, rather than stand in line. "Not only does this system cut down on crowding around the various stalls, it also allows busy office workers, who may only have a half an hour to eat, more free time to relax and socialize," says Kallas. "In fact, through the online ordering system, customers can order up to three days in advance for their food." F o o d H a l l s L O C A T E D I N S I D E A C H I C A G O S K Y S C R A P E R , F O R U M 5 5 T R A N S - F O R M E D T H E F O R M E R C A F E T E R I A S P A C E I N T O A U N I Q U E F O O D H A L L T H A T D R A W S B O T H O F F I C E W O R K - E R S F R O M T H E B U I L D I N G A N D L O C A L S . T H E O P E R A T I O N F E A - T U R E S 1 0 D I F F E R E N T V E N D O R S , I N C L U D I N G P O R K A N D M I N D Y ' S , W H I C H F E A T U R E S C E L E B R I T Y C H E F J E F F M A U R O ' S S L O W - S M O K E D M E A T S .

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