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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sidebar text ● ● ● ● ● ● ● ● ● ● chain profile 56 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 Once sandwiches come out of the oven, staff typically add additional ingredients. These can include burgers or fried buffalo chicken made in-house. Burgers cook on a 24-inch gas-fired flattop grill that sits next to the conveyor oven on top of a simple equipment stand. Raw patties are held in an undercounter unit one step down the line, below the chicken breading station. This setup marks a recent change in Melt Shop's kitchen design. Up until a few months ago, the chain had an under- counter refrigerator below the flattop. The operations team realized this unit wasn't necessary since the unit below the breading station had enough capacity for beef and chicken. Since a single staffer cooks both chicken and burgers, using one refrigerator instead of two just made sense, Rubin says. "It's helped us shave a few bucks on the equipment side of things and it's helped us shave a few bucks on the utility side of things. Operationally we haven't had any issues with it, so it seems like it's working really well." Two fryers follow the breading station: one for chicken and one for tater tots (cooked separately to avoid cross contamination). Next to the fryers (and no longer under the hood) sit the restaurant's fry dump station. Beneath the dump station resides an undercounter freezer that stores tater tots. If a sandwich gets a burger patty or fried chicken, staff add that protein to the order as soon as it leaves the oven. All sand- wiches then go back to the cold line, where a staffer at a second table adds ingredients that aren't meant for heating, such as arugula house-made sauces (which get runny when heated up). The only other piece on the cold line is a soft-serve shake machine, along with pumps and dispensers for flavor- ings and toppings. While Melt Shop has an efficient food production area, the back of the house is just as tight. It features a single work table for prep; a floor mixer for making sauces like buffalo, Russian and black pepper and truffle oil; and smaller equip- ment like a food processor and an immersion blender. The rather sparse back-of-the-house storage space includes a small walk-in cooler, a reach-in freezer and five 48-inch shelving units. This storage setup complements the chain's commitment to serve fresh ingredients and, in turn, receive multiple small shipments each week from its broad- line distributor, Rubin says. "Any shelf that doesn't have a purpose usually collects product or dust that shouldn't be there. Our whole approach has been build what you need, nothing more, nothing less. Keep it minimal." ● Chain Headquarters: New York ● Year Founded: 2011 ● Signature Menu Items: Fried Chicken Melt, Roasted Veggies Melt, Burger Melt, Truffle Melt, Loaded Tots ● Number of Units: 11 ● Unit Size: 450-1600 sq. ft.; ideal back of the house, 550 sq. ft.; ideal front of the house, 600-700 sq. ft. ● Seats per Unit: Prototype 40 ● Location Type: Inline, endcap, food court ● Unit Growth Projections: 4 more locations in 2018. 15 locations in 2019. ● Check Average: $12 ● Equipment Package Cost: $110,000 - $165,000 FACTS OF NOTE Shelving and storage largely shield the pro- duction kitchen from customers' sightlines. A double-stacked conveyor oven anchors Melt Shop's hot line, which also includes a flattop, and fryers.

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