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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68 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 functional by design Deli Stations by Dana Tanyeri A s foodservice concepts go, delis may not seem particularly trendy, but they're actually very much on trend. First introduced to the U.S. in the late 1800s by German immigrants in New York, delis' enduring popularity has everything to do with what and how modern consumers like to eat. Freshness, transparency, customization, quality, variety, convenience, mobility — all of that and more becomes standard fare at delis and deli-inspired sandwich con- cepts. And while classic Jewish delis have changed little over the years (they're classic for a reason), modern delis are well suited to maintaining core brand promises while incorporating current culinary trends. That's true in both commercial and noncommercial market segments. In busi- ness and campus dining, for example, deli stations remain servery and marketplace mainstays. They operate alongside comple- mentary salad and soup bars, and operators often use cooked products from adjacent stations in daily specials to help reduce waste and bolster their menus, according to Ronald Lisberger, senior associate/project manager at Cini-Little's Washington, D.C.-area office. Fast-growing QSR Jersey Mike's has long relied on a simple, highly functional assembly line design for its sandwich-making stations. Image courtesy of Jersey Mike's

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