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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● ● ● ● ● ● ● ● ● chain profile ELOMA. SIMPLE IN ITS OPERATION. FLEXIBLE IN ITS USE. SMALL FOOT PRINT. www.elomausa.com Visit us at NAFEM Orlando February 7 th - 9 th 2019 Booth # 2228 101 Corporate Woods Parkway Vernon Hills IL. 60061 Tel. 844 356 6287 smaller, local market, we may not put something out there [for a patio]. But if it's a larger truck stop, we feel it's advanta- geous to have that." Full Custom Menu, Niche Kitchen One quality that Krebs believes distinguishes Rutter's from the competition is its commitment "to being on trend, not just with what convenience is doing but with what's being offered within the restaurant footprint as well." While not a traditional restaurant, Krebs considers the foodservice component at Rutter's a restaurant. This restau- rant has an extremely broad menu. Offerings include every- thing from breakfast sandwiches and burgers to stir-fries, short ribs and tiramisu, all served 24-7. "In our market, with the manufacturing plants and things like that, we have a lot of people working third shift," says Krebs. "They're eating breakfast at 10 p.m. and burgers at 6 a.m. We're satisfying the needs of a consumer that, for instance, an Asian restaurant that's only open from 4 p.m. to 10 p.m. and only serves one style of food doesn't." The job of designing a kitchen that can produce such varied fare has fallen to Tilghman Grandstaff with Lancaster, Pa.- based Clark Retail Solutions, who works closely with Krebs and other Rutter's staff to develop the chain's equipment package. Rutter's volume and variety means its equipment must be versatile and support high throughput, says Grandstaff. As a result, he says, "the equipment in a Rutter's is a lot more unique than if you go into a restaurant, even though the menu at Rutter's might actually be bigger." Rutters is unusual among c-stores, for instance, for its use of induction woks, a four-chamber quick-cooking oven setup, and even its use of a dedicated, back-of-the-house prep area. Rutter's guests order through kiosks, which allow for fully customized meals. For instance, guests can turn a Philly cheesesteak into a pizza topping, a Reuben can become a ● CEO and President: Scott Hartman ● VP of Operations: Jere Matthews ● VP of Technology: Bernie Frazier ● VP of Marketing: Robert Perkins ● Director of Foodservice: Ryan Krebs ● Director of Fuels and Forecourt: Chris Hartman ● Director of Maintenance: Adam Bisker ● Interior and Kitchen Designer: Internal Rutter's construction/design team ● Equipment Dealer: Clark Retail Solutions, Lancaster, Pa. KEY PLAYERS

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