Foodservice Equipment & Supplies

NOV 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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contents ON THE COVER: Proxi FEATURES 24 New Kitchens, Old Buildings The inherent constraints in older properties can dictate everything from kitchen placement and design to sta ow, cooking style and equipment selection. Smart solutions and understanding the limitations can be the dierence between a major headache and a seamless transition into a beautiful old building. By Dana Tanyeri 32 Ten Ways to Elevate The dining experience continues to evolve as consumers look for new ways to connect through food. That translates in a variety of dierent ways, from engaging with the chef during the meal prep process to a setting that evokes, well, something. Restaurateurs and designers are exceeding expectations. By Amelia Levin COLUMNS 6 Publisher's Perspective Pay to Play … What exactly is meant by the term "pay to play" and why do we at Zoomba Group avoid it? FE&S Publisher Maureen Slocum answers that question. 8 Editor's Perspective Connectivity and Convenience Operators like technology because it helps them provide value on the customers' terms, writes FE&S Editorial Director Joseph Carbonara. 88 Parting Shot Four Equipment Buying Tips Ways to buy better. By John Stack, ACityDiscount Restaurant Equipment & Supply NOVEMBER 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 V O L U M E 7 1 • N O 1 1 • N O V E M B E R 2 0 1 8 63

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