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 61 of 128

H O ' S R I G H T ? THE FUTURE IS VENTLESS NOW SERVING: VENTLESS GRILLS, FRYERS & OVENS VentaGrill ™ Ventless Griddle From bacon and eggs, to burgers and steaks, VentaGrill is the perfect solution for any business looking to expand their menu with grilled food options. With a built in ventilation and ANSUL ® Fire Suppression System, VentaGrill allows for tremendous flexibility when determining cooking and service points within your foodservice facility. AutoFry Mini-C ™ Single Serve Fryer Our brand NEW single-serve, double basket countertop model of AutoFry is compact and perfect for businesses looking to promote a made- to-order concept. Just like its counterparts, the AutoFry Mini-C is fully automated and fully enclosed. Equipped with its own ANSUL ® fire suppression system, AutoFry is the safest commercial fryer on the market. MultiChef XL ™ High Speed Oven Our new and improved, MultiChef XL uses a unique combination of convection, rapid air impingement, bottom infrared, and precision microwave to reduce cook times by up to 80%. Using MultiChef XL is simple, regardless of kitchen knowledge level. In just two steps, select one of 80 presets or enter in a manual time, and press start! MultiChef XL will take care of the rest. A U T O F R Y . C O M V E N T A G R I L L . C O M M U L T I C H E F . C O M Motion Technology, Inc. - Your Source For Ventless Kitchen Solutions CONTACT US FOR A QUOTE! That is, after you have articulated the vision." Egnor gives an example: The vision is an upscale steak- house restaurant with ample seating in the dining room and an open kitchen where the chefs are actually on stage. The resulting concept would then be a steakhouse with seating oriented toward an open kitchen, Egnor explains, which will in turn dictate the placement of the equipment in the dining room and the kitchen. The menu, however, will distinguish the steakhouse from others, Egnor adds. "Anyone can cook a steak," he says. "It's the sides that will give you an edge." If the owner/chef wants to feature a one-and-a-half pound baked potato, that will dictate cooking equipment and storage space — as well as choice of tableware. Additionally, unique desserts may call for a garde manger behind the scenes where staff can prepare and store items at the proper temperature. In Egnor's view, Malody and Jacobs are actually both right. For a restau- rateur, the menu is always the driver. An operations person must start with the concept, and the menu develops from the concept. The owner's or chef's vision will provide a couple of dif- ferent options for the concept. Then you get into the menu, Egnor points out. The important message that comes through clearly in the views of all three — the restaurateur, the consultant and the designer — is not to skimp on ideation up front, including the vision, the concept and the menu. If those three are un- clear, the best-case scenario would be a dysfunctional kitchen that puts pressure on staff. The worst would mean going back to make what can be expensive changes. FE&S J J J J J J J J J J J J J J J J J J J J J J J J J J J J H O ' S R I G H T ? WHICH COMES FIRST: MENU OR CONCEPT? K i t c h e n D e s i g n

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