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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Walco Idol induction ready chafers feature self closing lids and a pan release mechanism for easy pan removal. The tri-ply magnetic bottoms are efficient and require less induction wattage to heat. 820 Noyes Street • P.O. Box 10527 • Utica, New York 13503-1527 P. 800 879-2526 • F. 315 733-6602 • E. sales@walcostainless.com www.walcostainless.com OUR HALLMARK COLLECTION features a selection of the heaviest cold forged handle patterns, uniquely designed with the very best 18/10 metal. NAFEM • ORANGE COUNTY CONVENTION CENTER ORLANDO, FL • BOOTH 4344 The Silo Eatery offers casual-dining breakfast and lunch. The cafe also provides extra space for catered events. The cafe houses a small kitchen behind the serving coun- ter. Refrigerated and ambient cases display items for custom- ers, who place orders at the counter. The menu includes sandwiches such as Tampa Cubans, flatbreads, salads, burgers, side dishes and beverages. A cold-top refrigerator, reach-in refrigerator and a freezer store ingredients. Staff prepare hot menu items using a fryer with a floor-mounted dump station and drop-in hot food wells, two high-speed ovens and two high-speed panini grills. Customers can select from two soups daily. Beverages include juices, freshly brewed espresso and other coffee drinks, tea and smoothies made on-site with blenders. A display case showcases cookies, pastries and cakes baked in the center's kitchen. The Silo Eatery seats 40, split between indoor and out- door seating areas. Options inside include tables and chairs, bench seats and bar-height stools. Challenges at the Center "When going into any type of central production, having drivers on board is critical and can be challenging if you're down a driver for a day," Harrison says. "We are hiring driv- ers who have a dual role. They will be delivering and picking up foodservice equipment from school sites as well as delivering meals when needed." At the finishing kitchens, Harrison and the managers continue to explore rescheduling and efficient production throughout the entire day. In the central production facility, she will be adding packaging and sealing equipment to make individual salads and fruit cups more economical. No doubt this center offers innovative ways to provide food to smaller schools, enhanced catering services to the community and training opportunities to Hillsborough County employees. This facility also offers a solution to ris- ing labor costs and assists in maintaining high-quality food, nutrition and customer services. A win-win for all. FE&S ON-SITE PROFILE Training rooms include audiovisual equipment, meeting tables and chairs.

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