Foodservice Equipment & Supplies

SEP 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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800.647.1284 | The full-line of equipment from Master-Bilt ® is designed at the highest standards to prepare you for the most extreme situations. From Reach-ins to Rack Systems and everything in between, the refrigeration experts at Master-Bilt ® will find the solution to your cold storage needs. facility design p r o j e c t o f t h e m o n t h Pizzeria offers entertainment as culinary staff hand-stretch pizza dough and flatbread and bake these menu items in a pizza oven in full view behind the counter. Staff prepare four traditional 16-inch pizzas cut into slices and offered whole in addition to two flatbreads daily. Varieties include buffalo chicken spinach, eggplant and ricotta, ranch potato and bacon, and classics like margherita. Heated decks display these menu items. Garlic knots remain a customer favorite here. Fresh Pressed Deli features made-to-order sandwiches such as a braised beef short rib pa- nini, falafel stroller, grilled eggplant and beet panini, turkey club and Vietnamese chicken banh mi. Customers select from several proteins, cheeses, toppings, condiments and breads. "To be sure speed of service isn't an issue, we premake and present several upscale sandwiches in a glass display unit," Torf says. Staff heat sandwiches in one of two high-speed panini grills upon request. Cultural Comforts features recipes from staff and HKS employees and visitors such as Guyanese stew chicken; old fashioned meatloaf, mashed potatoes, steamed corn and broccoli; jerk chicken, red peas and coconut rice, fried plantain and sauteed cabbage and carrots; and Asian braised salmon with scented Jasmine rice, steamed bok choy, and edamame and kale pot stickers. Friday menus also include fish and chips. Heated decks hold these menu items. The station also receives support from two waffle bakers, hot and cold wells and a toaster. Healthy Flavors features vegetables like sauteed kale, collard greens, broccoli rabe, bok choy and Asian pear sauce, Thai red curry and chia seed tofu, as well as whole grains, lean proteins and healthy fats. At Cultural Cuisines and Healthy Flavors, guests help themselves to create their own ideal combinations. Customers rank the international area with pho and pad thai as one of their favorite stations, according to Torf. At the pho area, customers se- lect from proteins that include roasted boneless chicken thighs, marinated tofu, shrimp, roasted pork, calamari, beef and salmon, a chicken or vegetable broth, and toppings such as julienned pea pods, bean sprouts, shredded carrots, sliced red onion hoisin, diced scallion, fresh cilantro, lime and sriracha. For pho, cooks warm noodles in warm water baths/baskets, assemble ingredi- ents held in a refrigerated rail into a bowl and then ladle hot broth over them. The culinary staff finish pad thai in two large woks. At the Action station chef Dee Thomas hosts periodic pop-ups, featuring, for example, made-to-order poke, the popular Hawaiian dish. Another popular station, American Grill, contains hot and cold wells for sauces and condiments. Heated decks display hamburgers, cheeseburgers, turkey burgers, halal burgers, chicken tenders, quinoa vegetable burgers, french fries, sweet potato fries and onion rings. "We present the burgers fresh off the grill, three at a time," says Torf. "As they start to sell, we replenish them. We don't want anything sitting

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