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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80 • FOODSERVICE EQUIPMENT & SUPPLIES • NOVEMBER 2018 market spotlight have access to room service, but carryout is an option. Fresh Salt recently hired a new chef de cuisine, Lou-Anne Langlois, a native to the area, who completely revised the menu to emphasize local and sustainable products. The restaurant features seasonal menus, revising them four times a year. Along with the area's staple seafood and raw bar, Fresh Salt's summer menu included an ahi tuna poke bowl this year, in addition to pan-seared diver scallops with sunchoke puree, risotto caprese and certi•ed Angus •let mignon. Fresh Salt's back of the house accommodates a thriving banquet business and Sunday brunch with a separate area in the kitchen that supports those areas. The Fresh Salt line in- cludes several fryers (including one dedicated to gluten-free items), a grill and two saute stations with a separate pantry station for producing cold items. "One innovation we instituted last year was our computer- based ticketing program," says Wool. "This includes a computer monitor at each cooking station that shows the dishes that need to be created in the appropriate order to ensure they come out at the correct time." The system knows how long each item needs to cook, so if a dish takes longer, it shows up •rst on the list. The expediter just needs to keep their eyes on the screen. "This program has been a big boon for productivity, has shortened wait times and…allowed us…to handle a higher volume of business with fewer mistakes," says Wool.… Fresh Salt's business demand rises and falls differently from non-hotel restaurants, as it's more tied to how busy the inn is. Yet, it has become a local hot spot, as well. This is what today's hotel restaurants strive to become — a beacon for guests and a draw for the locals. Both ensure a recipe for success. FE&S Buffetware O Primarily designated for a hotel restaurant's front of the house, buetware includes chaf- ing dishes; double-wall bowls; display cook- ware; induction equipment; chafers; upscale steamtable pans; carving stations; warmers; stands; bowls; servingware; and utensils. O Hotel operators can choose from dierent quality items in the 'good', 'better' and 'best' categories. For example, on the lower end, economy chafers consist of a lighter gauge or lower quality stainless steel at a more economical price. On the other end of the spectrum, high-end buetware consists of more durable materials with upscale features, like chafers with self-closing lids rather than the lift-o type. O When it comes to these products, hotel res- taurant operators can choose more elaborate materials that are sturdier for high-volume use. These are made of wood, metal and melamine, rather than glass or ceramic. O In buetware, colors are becoming more common to mix in with traditional white products to enhance presentations. El- evated displays have become more widely used to achieve a more unique and appeal- ing setup. Stands and risers create vertical, space-saving displays. Flight Type Dishmachines O Prior to choosing a machine conƒguration, hotel restaurant operators need to consider the warewashing volume to properly lay out the dish room. Consider extra space to accumulate or scrap, load, unload and store dishware and other items during the process. O In terms of size, hotels can choose dishma- chine lengths ranging from 18 to 40 feet. The most common Šight warewasher size is 3 feet wide by 23 feet long. O Hotel restaurant volume will determine the type of unit. Flight-type warewashers can accommodate between 9,000 and 20,000 pieces of ware an hour, depending on the model. The average machine handles about 10,000 plates in an hour. Combi Ovens O Hotel restaurant operators looking for a versatile, chef-driven piece of equipment should consider adding a combi. These units provide multiple functions in one piece of equipment, thus conserving space. O These ovens can rethermalize food as part of a cook/chill operation or for precooked convenience. O Hotel operators can choose from various pan capacities as well as dierent footprint conƒgurations. These include full- and half- size combi ovens, in addition to countertop models. Sizes range from smaller units that accommodate four half-size steam pans to large roll-in units that can accommodate up to 40 full-size steam pans. Larger units exist for 6 to 20 full-size sheet pans." Induction Cooktops O Hotel restaurants continue to move toward more energy-e•cient, non-Šame induction- type items for warming and cooking in the front of the house largely due to a trend in themed stations that includes stir fries, pasta and breakfast items. Operators also can utilize induction cookers and displayware for presentation cooking on display lines. O Hotel operators can choose from induc- tion cooktops in countertop and drop-in versions in single and double hob models, which oer a front-to-back or side-by-side conƒguration. These come with the more familiar Šattop cooking hotplates or in round bowl wok units. O Size also is a consideration. Single hob induction ranges are typically about 13 to 15 inches wide, 15 to 17 inches deep, and 3½ to 5 inches tall. Double units may be roughly 27 to 30 inches deep. The hobs generally will hold a 14 inch-wide vessel, but these can be wider than the range itself. Typical stockpot capacities would be 24 to 40 quarts, but can be higher. Higher watt- age ranges are used with 60-quart stockpot applications. Larger powered induction ranges that must accommodate stock pots and braising pans will tend to grow in size with power level. O Induction ranges can function as hold-only warmers utilizing convertible buet servers as the serving vessel. Hotel Restaurant Equipment

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