Foodservice Equipment & Supplies

NAFEM Show 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 42 of 103

4 QSR burger brand Krystal also introduced a new downsized version of its prototype. The new unit opened in the fall of 2018 in Jackson, Miss., and measures 1,788 square feet. That compares to the company's legacy units that range from 2,000 to 2,500 square feet. CEO Paul Macaluso credits changing consumer needs for the prototype variation, noting that there's now a stronger focus on drive- thru. As part of the prototype redesign, dining room space and seating dropped from an average of 75 seats in older units to between 36 and 46 in the new design. On the Œip side, drive-thru space expanded to accommodate more people working in that area and to enable faster service. The redesign also includes areas for third-party delivery couriers to pick up orders quickly and easily. Sustainability Fight Whether by personal choice, government mandate or to meet customer expectations, foodservice operations today are making signi'cant sustainability strides. From purchasing practices and product sourcing to disposables, lighting, equipment selection and waste management, no stone goes unturned in the quest to reduce energy consumption and operate more sustainably. In February 2018 the National Restaurant Association released a report titled The State of Restaurant Sustainability based on a survey of more than 500 restaurant owners and operators about their sustainability practices, challenges and opportunities. Among the key takeaways: The Reid Health culinary team now cooks in smaller batches to help cut down on food waste. The hospital also donates leftover food from both its cafe and catering operations. Photo courtesy of Reid Health See our extensive cooking equipment line: NAFEM Booth 1257 The 70% gas eciency barrier? ROYAL BROKE IT! They said it couldn't be done, but the engineers at Royal have broken through the 70% eciency barrier for gas equipment with the RHEF-75 fryer. The RHEF fryer series' unique heat retention and recovery system provides superior recovery and maximum production output. * Data Reference: FSTC, • t 72% ecient * t Zero recovery time – an industry milestone! t 129 lbs per hour production capacity t "XBSEXJOOJOHFOHJOFFSJOH t ZFBSQSPSBUFEUBOLXBSSBOUZ t .BEFJOUIF64" t 0QUJPOBMGJMUFSBWBJMBCMF Learn more about the many options available: QBVM!3PZBM3BOHFTDPN 5PMMGSFF GFEN AWARD

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - NAFEM Show 2019