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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Page 78 of 92

76 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 market spotlight Revelator does not have a uniform food menu; rather, its locations function as part of their community. This means its New Orleans location offers Latin American-inspired menus. Paloma Cafe has a full kitchen and a three daypart food menu, while Revelators' other coffee shops have a more limited menu based on that site's kitchen functionality. The same model exists in Atlanta and Birmingham, Ala., but with a different take on food based on the chef and location. Revelator has a hub-and-spoke ap- proach to kitchen space, with about a third of the locations supporting some form of functional food prep in the back of the house. Practically speaking, Revelator has (or is about to have) a full kitchen attached to an all-day concept in all of its core mar- kets. The rest of the layouts involve either a partial kitchen or a small area dedicated to basic food prep, depending entirely on the location's volume and the space. Sites with full-size kitchens rely on smokers, ovens and flattops. "I worked with coffee equipment manufacturers on R&D, and it was very counterintuitive; we were always striv- ing to find what we needed [for quality and consistency]," says Abramowicz. "Yet, there are always new advancements coming out." The biggest challenge is the specific amount of pres- sure needed when making espresso during the brewing and steaming process. "It can be hard when everything is engaged at the same time to get the required amount of pressure," says Abramowicz. "Some equipment companies are offering undercounter espresso ma- chines with a lower profile. This provides a different experience, since consumers don't have the same visual cues for dialogue." Abramowicz believes other coffee equipment advancements, such as scales for weighing espresso shots, ensure greater consis- tency by circumventing the chance for human error. G&B Coffee opts for brewing in batches vs. pour-overs "so customers don't have to wait for their orders," says G&B's director of retail operations Jaymie Lao. "It's more about the customer experience than the theater aspect." He adds that the concept also grinds a lot of coffee. G&B Coffee founders Kyle Glanville (the G in the name) and Charles Babinski (the B in the name) built the concept around what they deem a coffee bar, where customers belly up to the bar instead of waiting in a line. Since opening their first store in 2012, they launched two additional sites under the Go Get Em Tiger brand, which includes a much more extensive breakfast and lunch service. Coffee connects all three locations. G&B relies on Italian espresso machines and an automatic drip coffee maker that produces two liters per batch. Lao sees a trend toward more developed flavors. "There was a time when coffee was too light for people, so there has been a bigger push for more developed roasts," he says. "Omni or multipurpose espresso roasts are big, since these showcase the coffee." Another concept in favor of batch brewing is Heart Roasters in Portland, Ore., a roaster/operator with three Clockwise from left: With just over 20 loca- tions in the southern U.S., Revelator has been providing handcrafted coffee for about five years. Photo by John Phillips The clean lines and minimalistic decor at Heart Roasters' three Oregon locations reflect the concept's simplified coffee menu. A local bakery provides pastries and baked goods for the one Heart Roasters' site that offers food.

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