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 64 of 128

62 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 Sometimes, making an operation more efficient involves rethinking what's not needed. As locally sourced and seasonal ingredients remain menu mainstays, these operators find a way to push the labor back to the suppliers. At a grow- ing number of institutions, processing vegetables and slicing cheese and deli meats have become a thing of the past. While chopping vegetables and roasting turkey breasts on-site for deli meat can guarantee product quality, institutions' relationships with food suppliers have reached the point where they can get the same guarantees without the labor factor. Outsourcing Prep "Our local produce vendor does all the chopping and slicing and dicing," ex- plains Martin Breslin, culinary director for Harvard University Dining Services (HUDS). "We are able to take those products out of the prep mix. We can spend our time building recipes, such as custom protein salads, instead of break- ing down products." In similar fashion, the University of Notre Dame converted a large veg- etable prep area into the Center for Culinary Excellence, where Executive Chef Donald Miller and his team work on recipe development. The space also houses finishing kitchens and a garde manger area for university catering. At The Ohio State University's Wexner Medical Center in Columbus, Ohio, the nutrition services depart- ment works with its produce vendor to ensure the processing of locally sourced fruits and vegetables before these food items reach the kitchen. Wexner takes an opposite approach, however, when it comes to proteins. For example, when the department purchases local turkey breasts, the supplier will bag the poul- try, complete with seasonings specified by Wexner's chefs. When they arrive, EXTREME OUTPUT "Anywhere we can gain a speed advantage we will take it." —Mike Folino, Wexner Medical Center 100-gallon and 40- gallon steam kettles, cook-chill tanks, a tumble chiller, a tilt skillet and combi ovens at The Ohio State University Wexner Medical Center in Columbus.

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