Foodservice Equipment & Supplies

JAN 2019

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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112 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 market spotlight Borrowing an idea from another Michelin-starred Chicago restaurant, Alinea, Band of Bohemia does all its plating on an L-shaped stainless steel tabletop. "We don't have a traditional kitchen path," says Carroll. "Instead, this creates a wide open space to play with and work on, so we can move around and be creative." Cooking stations also are more fluid with transportable induction burners. "The kitchen has eliminated barriers and is fluid, which helps encourage chef creativity and thinking outside the box," explains Carroll. Band of Bohemia is just one example of how today's brew pubs are not just following trends, but establishing them. "With the explosion in the number of breweries, it's harder to nail down trends than ever before," says Bart Watson, chief economist at the Boulder, Colo.-based Brewers Association. "If I were to underline a trend in brew pubs, it's an explosion in the diversity. They have certainly moved beyond just the pub model." Segment Innovation Diverse is a good way to describe today's beer market. Consumers can choose from more than 100 styles of craft beer, not including sub styles, according to Matt Simpson, a consultant with The Beer Sommelier LLC in Atlanta. "Experimentation has always been big and some trends become popular, with other brew pubs getting on board and picking up that style," he says. Simpson cites sustainability as one growing trend, with brew pubs attempting to follow the green trends initiated by larger production brewers. This includes incorporating rain water into the process as well as the use of concrete fermen- ters and reusing spent grain for animal feed in exchange for food ingredients from local farms. Unlike larger interstate brewers, however, local laws restrict brew pubs in some areas. Another recent development brings the ingredient creativity that comes with menu development into craft beer production. For example, Chicago's Forbidden Root Restaurant & Brewery crafts its botanical brews using natural ingredients, including bark, stems, flowers, herbs, spices, leaves and roots. "We are a flavor and experience brewer, brewing our beer around the flavor we're trying to present rather than in the Germanic tradition of perfecting a certain style of beer," says Robert Finkel, Forbidden Root's founder and rootmaster. Finkel and his business partner Randy Moser, a craft brewing expert who has written five beer-related books, have sought to elevate pub fare without being pretentious, Meet Gertrude, the name of Band of Bohemia's circular wood-fired grill.

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