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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114 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 market spotlight while also keeping the focus on what makes Forbidden Root unique. Forbidden Root will open a second location later this year in Columbus, Ohio. "We spent a lot of money on the installation of a state-of- the-art draft system," Finkel says. "We have 16 lines in our Chicago venue, and the care with which we handle our beer has to be worthy of the beer; hence, we clean the lines twice a week." Equipment Updates Brew pubs benefit from new technology and equipment innovations not seen in every foodservice segment. "If we start with the alcohol, there is more automated equipment to reduce labor," says Darren Tristano, CEO and founder of Foodservice Results, a Chicago-based research, insights and consulting firm. "Today, there are [self-serve] growler fill stations and taps working off of wristbands and credit cards." Add to that the fact that beer taps now serve as more than a functional element, in fact, in many instances they become a design element. "Traditional bars had a small number of taps relative to domestic offerings but with today's equipment, there is a lot more tap availability," says Tristano. "The equipment and the taps are becoming more of a showcase, where it used to be it was more about proximity and easy access. There's also more variety with the design and tap handles, which are becoming more interesting and sophisticated." Forbidden Root's design centers around metal gravity- fed rails that suspend its beer lines, which feed into floating tap systems. "Customers can literally track the beer from the brewery to the restaurant, and the environment is much more open because of this," says Finkel. "Our Columbus lo- cation will have serving tanks, which can be accomplished in copper for show, but for us it's more about function and the overall experience. The beer has to stand on its own." At the Chicago site, Forbidden Root has 16 taps on each side, for a total of 32 taps that are fed by 16 lines. In terms of its back of house, Forbidden Root's hot line is 12 feet long, with one side of the coolers adjacent to a working/ assembl y station. On the opposite side from left to right are six burners with a salamander above, a 24-inch flattop grill and a 24-inch broiler. Two bay fryers are at the end of the line. The expo side is 10 feet long with prep tables and plateware. There's also a cold side with one small cooler and a 5-foot prep table for salads. In addition, there is a small, 6-foot-by-6-foot prep stor- age with dry storage and a slicer prep table. Another small prep area resides downstairs with a slicer and 5-foot prep table. The brewery also utilizes a slicer; stuffer; grinder; dehydrator; mixer; food processor; smoker; Forbidden Root founder Robert Finkel and his part- ner Randy Moser have concentrated on elevating pub fare without being pretentious.

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