Foodservice Equipment & Supplies

JUN 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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Page 36 of 99

T he initial step in assessing the correct size for a kitchen is deconstructing the menu and determining what equip- ment can produce menu items in the most efcient space. Too frequently, restaurant owners approach kitchen designers without a clearly dened menu, which can lead to disaster. "It's absolutely mind-blowing," says Luke Gradishar, vice president of business development for Grady's Foodservice, a kitchen design and foodservice equipment and supplies dealer based in Pueblo, Colo. Some potential cus- tomers, he says, "are willing to spend $100,000, $200,000, $300,000 — and they don't really know what they're going to cook yet." At that point, Gradishar says, his company sends the operator back to assess not only what they're going to cook, but also how they're going to receive and store the ingredients, keep the nished items warm until service and clean up afterward. When it comes to determining exactly what will and won't t in the kitchen, the often-heard keyword is ‹exibility. A piece of equipment that can perform multiple tasks can be a valuable tool in a kitchen with a smaller footprint, says Gradishar. Many college and university dining facilities have moved some prep areas to the front of the house to save space and for visual eect, such as at The Foundry, a food hall-inspired dining facility at Colorado State University in Ft. Collins, Colo. The space features eight microrestaurants. Seen here clockwise from top: Piatto oers Italian fare, Theory serves up classic American fare such as burgers and chicken wings, and Passport oers an around-the-world menu with dishes such as Osaki Krab Sticks and Jamaican Peas and Rice. Photos by Blue Tie Photo JUNE 2019 FOODSERVICE EQUIPMENT & SUPPLIES 35

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