Foodservice Equipment & Supplies


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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49 on solving these design problems and nailing down its design standards and equipment pack- age. Addressing big-picture concerns will allow the company to continue its impressive growth to 500 locations and beyond, Watson says. "If we had great nugget ice but it was costing us an arm and a leg, I think that would quickly come to a head," says Watson. "We're a for-profit company. Even though we do great things with our money and support the commu- nity, we wouldn't be able to do that if we weren't profitable. Part of that is keeping our repair costs down. It's a good balance. We've got this great ice, this great experience, yet we don't have extreme overhead and cost to accommodate that." While 500 units represents a major mile- stone for every chain, for MOD it means some- thing even more. Reaching these heights will only allow the company to do more good, one store at a time.

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