Foodservice Equipment & Supplies

AUG 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: https://fesmag.epubxp.com/i/1006973

Contents of this Issue

Navigation

Page 12 of 92

10 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 people & events Alto-Shaam Chef Helps Raise Money for Leukemia & Lymphoma Society A lto-Shaam Corporate Executive Chef Robert Simmelink participated in the second annual Milwaukee Chef Collaboration Dinner in June at Pastiche at the Metro, a downtown Milwaukee restaurant. The event brought together 10 of the area's top chefs to create a 10-course tasting menu, with proceeds going toward charities close to each chef's heart. Simmelink chose to donate to The Leukemia & Lymphoma Society's Wisconsin Chapter in memory of Alto-Shaam founder, Jerry Maahs, who passed away from non-Hodg- kin's lymphoma in 2006. More than 80 diners participated in the sold-out event that raised more than $10,000. The number of stores Dunkin' Donuts plans to open in the Chicago market this year. 20 The percent of Krystal's business that comes from the drive-thru. As a result, the burger chain will go to market with a smaller footprint with bright and open kitchens designed to serve big drive-thru traffic. 70% The projected amount of foodservice sales from delivery, per a UBS report titled "Is the Kitchen Dead?" This would be roughly 10 percent of industry sales. Millennials are three times more likely to order food for de- livery, per the report. Robots and drones will drive down costs and make it cheaper to order delivery meals than it is to cook at home, the report adds. $365 billion Shuckin' Shack Oyster Bar plans to enter the Midwest. The chain began ten years ago in Carolina Beach, N.C., and today the seafood and sports pub concept oper- ates 11 franchisee-run locations, situated along the Atlantic seaboard. Shuckin' Shack also has interest in expansion farther along the southeastern seaboard and into the gulf states. Robert Simmelink, executive chef, plates a dish for the philanthropic Milwaukee Chef Collaboration Dinner. Seafood and Pub Chain to Enter the Midwest

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - AUG 2018