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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Page 3 of 128

JANUARY 2019 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 contents V O L U M E 7 2 • N O 1 • J A N U A RY 2 0 1 9 FEATURES 36 The Restaurant of the Future Many believe the future rests not on technology but on the tried-and-true industry cornerstone of providing true hospitality. By Amelia Levin 46 Future Forward Q&As Three industry stalwarts put 2019 into perspective: Mark Rossi, Avanti Restaurant Solutions; Beth Kuc- zera, Equipment Dynamics Inc.; and David Chislett, Ricca Design Studios. By Renee Pas 54 Which Comes First: Menu or Concept? Three foodservice veterans — a restaurateur, a con- sultant and a designer — weigh in on which driver of development should take precedence. Marc Jacobs of Lettuce Entertain You Enterprises, Karen Malody of Culinary Options and John Egnor of JME Hospitality debate design process starters. By Caroline Perkins 60 Extreme Output Non-commercial operators' high-volume kitchens drive efficiency through equipment choices, central kitchens and selective outsourcing. By Paul King ON THE COVER: Montana State University's Rendezvous Dining Pavilion, photo courtesy of Montana State University 110

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