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.

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52 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 MOBILE | MODULAR | CONTAINERIZED From planned renovations to unplanned emergencies, interim facilities from Kitchens To Go keep you cooking. Our experts equip your team with mobile and modular solutions to keep foodservice operations flowing. Interim kitchen and dining facilities that Keep You Cooking! See us in action at, or contact us at (888) 212-8011. Interim Healthcare Complex Modular Kitchen Patient Tray Line these foods at home. So, we tailor menus to individuals who may have limited kitchen and cooking skills. For example, we don't use a $600 mixer that most people in the groups we're presenting to won't purchase. We tailor each event to the individuals attending." A chef and/or dietitian in the vehicle hands out recipes and preparation tips. "There's a whole generation of people who don't know how to cook," Warner says. "So, we start with basics, such as knife skills and how to read a food label, and we progress into showing people how to prepare fresh food. For instance, we explain why certain techniques, such as soaking beans overnight, maximize the nutritional content of foods. If you cook beans from a dry state, they split. If we soak them, they absorb water, and it's easier for them to cook." FACTS OF NOTE ● Opened: May 11, 2018 ● Scope of Project: A full-service demonstration vehicle with cooking equipment and internal cameras that project onto two monitors outside of the vehicle. Monitors are 3 feet wide and 2 feet high. ● Size: 30 feet long and 8 feet wide ● Seats: Two seats, one for the culinary educator, who also serves as driver; the other seat is for a co-pilot, dietitian or chef ● On-Site Visits: Up to 100 events per year ● Hours: No set times; event planners request the vehicle for a function, com- munity event or fundraiser that supports the mission of The James or the medical center. ● Menu Specialties: Menus focus on plant-based foods that support a healthy diet and cancer prevention. Chefs demonstrate cooking techniques individuals can use at home. Menu items include vegetable broth with parsnips and juli- enned peppers with haricot beans. Other popular items include plant-based proteins, such as hummus and power bowls. Menu planners emphasize fiber and vegetable proteins that pack a powerful nutritional punch. ● Staff: One culinary educator with support from other Wexner Medical Center staff dietitians and chefs ● Total Project Cost: $260,000 for vehicle and equipment, funded by a philanthropy ● Website:

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