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.

Issue link:

Contents of this Issue


Page 74 of 128

72 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 functional by design "From bread to register, everything should flow in one direction, ingre- dients that each employee needs to complete their part of the make process should be within easy reach, and the aisle space between front and back counters should be fairly tight so they don't have to take more than a step or two to get what they need," Lisberger says. "Nobody should have to back- track. A unidirectional flow is critical." In the case of a small footprint, vertical display units and wall shelving help to expand storage capacity, Serfozo adds. Doing so also creates opportuni- ties for additional visual merchandising. "It adds a lot of interest," Serfozo says. "I saw a display unit recently with bread storage in a glass case directly above the sandwich-making line. The employee doesn't have to bend down or turn left or right; he or she just reaches up, grabs the bread and starts the pro- cess. It's ergonomically better, it's faster and it has great visual appeal." Where it is necessary to store items underneath the sandwich-making area, foodservice designers recommend refrigeration and/or heated cabinets with drawers instead of doors for quicker, more comfortable access. For storage beneath the back counter, they recommend closed cabinetry versus open shelving to help maintain a clean, uncluttered appearance. Lauren Atwood, LEED Green Asso- ciate, design project coordinator at Porter Khouw Consulting Inc. in Crofton, Md., says deli stations her team designs also tend to follow an intuitive, tried-and-true format. "We usually specify a sandwich make-up station with a cutting board, often using a two-tiered food guard that can be used as a shelf for passing product through to the customer," she says. "It's also common to provide a panini grill and/or a countertop microwave convec- tion oven for warming sandwiches or a conveyor toaster. Generally, these stations are designed to be operator served and made to order. Most of our projects involve a deli station as custom-made sandwiches are a timeless staple that hasn't waned in popularity." Proven Design, Proven Efficiency On the commercial side of the industry, the success of Jersey Mike's, one of the fastest-growing QSR sandwich chains in the nation, proves the timeless appeal of high-quality, deli-style sandwiches. Launched in 1956 with a menu of nine cold subs, the chain added hot Philly- style cheesesteak sandwiches in the late 1970s and a handful of additional sand- wiches and sauces through the years to round out the menu. Jersey Mike's standard menu now features more than 20 sandwich selections, including 5 signature wraps, a dozen hot subs and 14 cold subs. Mike Manzo, the chain's chief operating officer, says the menu grew as the chain did — Jersey Mike's today has nearly 1,500 units nationwide — but it has remained fairly stable over the past couple of decades. The same is true of its operations and basic sandwich- making station design. "We haven't varied from our original approach, which is really very simple," Manzo says. "All of our sandwiches are made fresh to order. We keep our meats and cheeses in a deli case on the front line. Customers place their order, and the meats and cheeses are sliced fresh to order for every sandwich. That's a Jersey Mike's signature. From there, it's a traditional assembly line make process. The sandwich moves down the line and is built and customized as needed on the way to the register at the far end, with employees and guests engaging along the way. We've found that this very simple approach is actually the most operation- ally efficient." Jersey Mike's also makes hot sand- wiches to order, with staff freshly grill- ing chicken and beef for cheesesteaks in full view of guests on a custom flattop located on the back line. Serfozo endorses designs like Jersey Mike's, where hot-sandwich produc- tion occurs away from the front counter. Even in small footprints, well-designed deli stations offer strong visual appeal by showcasing colorful, fresh ingredients. Clean, natural materials and lots of natural light add to their attractiveness. Photo courtesy of Cini-Little International Inc.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2019