Foodservice Equipment & Supplies

OCT 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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14 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2018 people & events 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 Go ™ 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. Renovation Modular Installation Modular Kitchen www.KitchensToGo .com A team of chefs from Rogue Valley Manor in Medford, Ore., took first place in the annual Culinary Competition hosted by the Association for Healthcare Food- service. The team's winning entry was a plant-based dish called 30th Street Corn Risotto. Winning chefs from Rogue Valley were Robert Navarrete, CEC, and Diane Menzie. Second place went to Antonio Sanchez and Moulay Hida of Hennepin Healthcare in Minneapolis. Richard Farmer and Michael Vetro, St. Jude Children's Research Hospital in Memphis, took third place. Unified Brands to Restructure Its Manufacturing Facilities Multiline foodservice equipment manufacturer Unified Brands plans to restructure its manufacturing, engineering and support facilities. As part of this plan, which will begin later this year and run throughout 2019, Unified Brands will create manufacturing centers, each with its own special focus. Unified Brands will open a manufacturing operation in Vicksburg, Miss., that will specialize in the production of the company's standard and configured prod- ucts. Unified Brands' operations in Pryor, Okla., will begin to transition to the new manufacturing facility effective immediately. The company's operations in Byram, Miss., will transition to Vicksburg over the next year. Unified Brands also plans to invest in its Weidman, Mich., facility, which will specialize in differentiated custom-engineered products. The Farwell, Mich., op- erations team will transition to the upgraded Weidman facility. Corporate headquarters will remain in Conyers, Ga., also home to the com- pany's culinary training center. The company does not expect the manufacturing restructure to affect total employee headcount, product inventory, or manufacturing lead times, per a com- pany release. Chefs Robert Navarrete, CEC, and Diane Menzie of Rogue Valley Manor, winners of the 2018 AHF Culinary Competition. The winning dish: 30th Street Corn Risotto. Photo courtesy of Amy Coppersmith Oregon Chefs Take First Place in Healthcare Foodservice Culinary Competition

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