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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2 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 contents V O L U M E 7 2 • N O 1 • J A N U A RY 2 0 1 9 DEPARTMENTS 10 People and Events Trends by the Numbers, Foodservice Pros on the Move and InBrief 18 Trends Persian and Turkish Cuisine By Amelia Levin 24 A Pro You Should Know Q&A with Cris Gross, Stafford-Smith Inc. By Amelia Levin 28 Operator's Opinion Cultivating and Coaching Five-Star Talent By Julie Jones, RDN 68 Functional by Design Deli Stations Today's well-designed deli stations accommodate broader menus in smaller footprints. By Dana Tanyeri 76 On-Site Profile Hillsborough County Public Schools One of the largest school districts in the country takes a new approach, which includes a central kitchen and retail cafe. By Donna Boss 86 Chain Profile Jimboy's Tacos is Not a Mexican Food Chain Chain success stems from Americanizing the taco. By Toby Weber 93 Facility Design Project of the Month Montana State University The 50,000-square-foot Rendezvous Dining Pavilion serves as a keystone to a comprehensive campus-wide dining master plan. By Donna Boss 109 DSR of the Month Sean Farrugia, Great Lakes Hotel Supply Co. 110 Market Spotlight What's on Tap with Brew Pubs Unique takes on craft beer complement menu items in new ways. By Lisa White 118 Products 123 Ad Index 3 76 COLUMNS 6 Publisher's Perspective As the Crow Flies … Welcome to the first edition of FE&S for 2019, writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective Philosophically Speaking Some purists will always say the menu comes first, writes FE&S Editorial Director Joseph Carbonara. 124 Parting Shot The Drive to Remain Relevant Forward thinking as a legacy brand evolves. By Jeremy Biser, Roy Rogers Restaurants

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