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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functional by design When designing deli stations for clients, he recommends keeping heat-generating equipment, such as conveyor ovens and panini presses, separate from refrigerated ingredients on the make line, in part to help keep items fresher longer. And while adding hot sandwiches to the menu mix can potentially slow throughput, Serfozo says smart equipment selection helps keep things moving. "For most standard operations, traditional equipment is probably suf- ficient," he notes. "But the technology exists to provide the type of speed and efficiency demanded in peak high- volume situations. There are double panini presses and panini presses that are juiced up for higher volume, for example. One I've seen has microwaves as well as the heated pressing plates. Another option is essentially a fast-cook oven but with plates on the inside that can press sandwiches. And you can ac- tually press them two high as it makes vertical use of the space in the cavity." The only major recent changes at Jer- sey's Mike to standard operating proce- dures and kitchen design are the system- wide addition of a gluten-free bread option and the expanded production capacity for third-party delivery orders. The bread rollout went smoothly, Manzo says. "We did a lot of research and were very prepared," he says. "A key has been to keep everything separate and color-coded to ensure there's no cross- contact among tools and surfaces used to prepare the gluten-free sandwiches." For mobile app and delivery orders, which are growing rapidly thanks in part to a $5 million investment in app, website and POS system updates, Jersey Mike's is installing new back-line counters that run parallel to the front sandwich-making line. "We still make each sandwich to order, and it's all out in front of the customers," Manzo says. "We positioned this extra line right behind the main slicer and deli case. It includes another drop-in table, under- table refrigeration and another slicer." The company is also introducing a new, more contemporary design to its units, which average 1,500 square feet, Manzo adds. In addition to an extra sandwich-making line, that new appearance includes what's fast become a sign of the times — a separate area for mobile orders and third-party delivery pickup. FE&S e q u i p m e n t win holt Founded in 1946 Winholt Equipment is a leading manufacturer of quality foodservice equipment, from stainless steel fabrication to heater proofers to custom design, or basics like bun pan racks and shelving. Winholt's three USA facilities offer a supply chain advantage that reduces shipping costs and expedites delivery. Equipment Solutions Designed and Manufactured for Operational Effi ciency, Cost Savings and Supply Chain Advantage! 800.444.3595 | www.winholt.com | sales@winholt.com New York | Pennsylvania | Texas | California One Company Supplying All Your Equipment Solutions Booth 3020

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