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 54 of 99

JUNE 2019 FOODSERVICE EQUIPMENT & SUPPLIES 53 A smaller footprint may mean less storage space, both for food prod- ucts and supplies. One solution to smaller food storage space is more frequent deliveries. The downside of that is many of the large distributors have minimum order sizes. Greater frequency may mean smaller orders do not meet that minimum. In most areas, however, smaller or specialty distribu- tors are ready to accommodate more frequent orders with no minimums. As for storage of supplies, design- ers advise maximizing existing space by adding shelving and using loft-type shelving at seven feet above the •oor. Also, utilize areas above other equip- ment, like walk-in coolers, for storage. Mobility and Flexibility Manufacturers continue to keep up with new equipment and technology to help solve space and labor issues. Many newer equipment items perform multiple functions and, in doing so, help solve the smaller footprint issue. These items often require less labor, too. Take, for example, a kettle/braising pan combo. This combination enables extreme versatility of cooking pro- cesses, including browning, searing, frying, boiling, cooking and holding. Combi ovens, which have become the oven of choice for many in the past couple of years, allow •exibility in cooking, as well. And the reduced equipment can also reduce vent requirements. As part of green building trends, ZNE (Zero Net Energy) building, all-electric restaurants are being built, An points out. This requires chefs to adapt to electric equipment and cook without actual •ames. Independent of the green move- ment, some operators are looking to rely less on fossil fuels, An says. "In the cookline, they just want to use elec- tric." This trend allows reengineering the kitchen for efˆciency and •exibil- ity. West Coast operators increasingly look for high-capacity equipment. An expects this trend to grow to other areas of the U.S. The ultimate goal of perfecting the back-of-the-house •ow, according to Richards, is to enable front-of-the- house service staff to provide an excel- lent dining experience. FE&S wokflow secret Design in as many multiuse pieces of equipment as possible. Look for areas to increase mobility and •ex- ibility. New technology can support this strategy.

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