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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Page 82 of 107

facility design p r o j e c t o f t h e m o n t h SEPTEMBER 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 81 Yeah, there's plenty of innovation in our products, from patented operator sensing technology to easy to read LCD digital displays. But there's more to what makes Salvajor products superior. For more than 70 years, family owned Salvajor has been crafting qual- ity into every product we manufacture. Our skilled group of welders and CNC machine operators are true craftsmen. Innovation? Definitely. Our disposers are the only commercial disposer available with a proximity operator sen- sor which saves energy and reduces water usage. For more information on all Salvajor products contact us today. 21st Century Craftsmanship Crafting Quality Food Waste Solutions Since 1944 (800) SALVAJOR more than 10 minutes." The breakfast offering includes a hot breakfast buffet with scrambled cage-free eggs, shredded hash browns, bacon and pork sausage links, as well as breakfast sandwiches, omelets and oatmeal and cold items such as fresh fruit, yogurt, granola and dried fruits and nuts. A display of desserts such as cookies, tea breads, pound cakes and brownies sits near the coffee area. Beverages include a full range of drinks. Another beverage area holds two bever- age coolers with bottled drinks. Since catering constitutes three-quarters of the foodservice sales here, staff give attention to functions that may be as small as coffee and pastries for 10 and as large as high-end events for 400 people. Catering venues include classrooms, conference rooms and the Winter Garden, a glass-roofed atrium space. Staff prepare food in the kitchen and transport it to the catering rooms in wheeled push carts. The culinary team carefully review menus for allergies and dietary restrictions. "Dignitaries Top: A six-burner range, tilting skillet and steam-jacketed kettle support produc- tion of menu items for the cafe and catering. Above: Combi ovens and convection ovens allow staff to cook meats, vegetables and casseroles for the cafe and catered functions.

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