Foodservice Equipment & Supplies

FEB 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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Come See Us! Booth #2068 R | MARRAFORNI.COM | 888.239.0575 | MARRAFORNI.COM | 888.239.0575 The first pass-through rotator deck oven in the world! Now two chefs can cook simultaneously. O ne can easily maneuver dishes in and out of the opening in a restaurant's bar area, while another chef operates the oven from inside the kitchen. O ur innovative touchscreen technology gives you full control of temperature, deck rotation, speed, direction, auto on/off and the powered exhaust fan. Now enjoy continuous peace of mind with our new plug & play ventilation system. Call today to speak with one of our Business Developers! BEAST CONTROL the BEAST Come See Us! Booth #4530 student socialization. "A great piece of this is that it has encouraged communal dining," he says. Students share a meal together at the 4-top, 6-top or 8-top seating configurations. Most of the faculty have also bought into the program, Testory says, and some even opt for multiple containers to keep food items separate. For example, those who don't want their green beans to touch their pizza in the same non-dividable container purchase a second $5 token for an additional container. When empty (and clean) students drop the used con- tainers into vending machine-like units at any housing din- ing facility, which in turn issue students a token. Testory's original expectation was that users would turn in roughly 30 to 40 containers a day. "I would have been happy with that," he says. Consider Testory elated since an average of 626 containers go into the machines daily. "We did not expect that," he says. Each machine holds a couple hundred containers at a time. "There's not a whole lot to it," Testory says. "The bottom has kind of a laundry basket-style piece that collects the containers, which are branded for us. It then flips the container, drops it and dispenses a token." Once collected, the washing cycle kicks in, which Testory did foresee as a potential logistical issue. "The challenge is they would never dry," he says of the plastic containers. To date, staff use a shelving system (they rejiggered it and took the racks off) and hang containers there to air-dry. "It takes a few hours but hasn't become unmanageable yet," he says. The university did not purchase any new equipment for the program; investment costs included the plastic contain- ers, tokens and exchange machines. "The initial investment for the program was about what we spent on compostable containers," Testory says. "The $5 ensures they bring the containers back; otherwise, there is no incentive." Changes and Challenges While Testory reports nothing but positive feedback from students and faculty, he does note a challenge with campus visitors. "Those coming here for a one-time meal don't always want to buy into the program," he admits. The only other drawback users note, Testory says, is having to keep track of their token. "We are very firm that you have to have your token or we charge $5 for the container," he says. Testory is currently exploring ways to possibly integrate the program with a POS system to increase user-friendliness. Students who received tokens when they started school in CAMPUS SUSTAINABILITY PROGRAM

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