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.

Issue link: https://fesmag.epubxp.com/i/1121203

Contents of this Issue

Navigation

Page 73 of 99

72 FOODSERVICE EQUIPMENT & SUPPLIES JUNE 2019 CHAIN PROFILE "a medley of red pepper hummus, wal- nut-encrusted goat cheese, blue cheese, grapes, g jam, pepperoni, pickles and cucumbers, with an artichoke, tomato and feta salad, accompanied by ciabatta and naan." On the cold side, the pantry includes a salad table with two dozen 1 / 6 size pans on top and three refrigerated drawers below for holding backup ingredients. The hot side, just past the end of the hood, has only a freezer that holds ice cream for desserts. Following the pantry is the restau- rant's fry station. On the back wall the chain has three two-basket fryers. Here, the culinary staff put the chain's allergy protocol to work. "Our very rst fryer is shellsh only," says Williams. "Calamari and shrimp are the only items that go in there. Our middle fryer is the jack-of- all-trades. That's where our chicken and [fried] sh go, but no shellsh. Our third and last fryer is for french fries only. If anyone has any shellsh allergy, they can feel completely safe eating our french fries." Food coming out of the fryers moves to the cold line on molded ber trays, which absorb some grease before staff plate the food. Staff use metal bowls to toss items like wings with sauce. The cold side of the pantry station has another cold table with toppings, sauces and garnishes for fried foods. Used by staffers at the assembly sta- tion as well, this table also includes lettuce, sliced tomato and other ingre- dients for burgers and sandwiches. The assembly station itself consists of a worktable with plates and under- counter shelving, which hold buns. Behind the assembly table, on the hot side, sits the restaurant's grill station, which includes a chargrill and a ‰attop. These pieces sit above under- counter refrigerated drawers holding various proteins. At this location, staff- ers make everything from the Cajun salmon burger to the chimichurri steak to the grilled chicken cordon bleu sandwich. 110 Grill's allergy protocol comes into play again at the grill station. Both the grill and the ‰at- top are zoned to handle only specic proteins. To accom- modate those with a gluten sensitivity, no bread touches the ‰attop, while culinary staff cook seafood in cast-iron skillets on the chargrill. The grill itself is also designed with allergies in mind. Instead of using just a few large grates, 110 Grill's grill comes with 4-inch-wide grates. If someone has an unusual allergy, Williams says, "we can remove the grate, clean it and sanitize it in the middle of the shift," then use that grate to cook the order. Following the grill station comes 110 Grill's saute station. This space includes an eight-burner range above a refrigerated unit. Kitchen team mem- bers working the saute station pre- pare dishes like pulled pork mac and cheese, short rib risotto and linguine with shrimp and clams. Next to the range resides a double- stack convection oven, where staff make pizzas, ‰atbreads, meatloaf and other baked goods. In keeping with its approach to food sensitivities, 110 Grill's food safety protocol reserves the top two racks of the top oven for gluten free items, and staff use a pizza screen when making gluten-free pizzas. Opposite the ovens and range, on the cold side, is another cold table, holding toppings and ingredients for various dishes. The nal piece in the kitchen sits perpendicular to the hot and cold lines. It consists of a prep table with built-in steam wells for soups, as well as work space dedicated for prepping and producing gluten- and allergy-free foods. "This is a gluten-free prep space with purple cutting boards, knives, etc. We set up an entire station solely for gluten free," Williams says. Growing by Staying Small Looking ahead, 110 Grill plans to stick with its commitment to serving guests with food allergies, as well as its small market strategy. While it doesn't have a targeted average income for the communities where it opens, the chain does prioritize good real estate, spe- cically malls and busy intersections. The chain will also stick with a company-owned approach, at least for the time being, says Dion. While franchising could help it grow faster, it also requires giving up some level of control that the company just isn't comfortable with at this time. The stores it does open will still be located in the Northeast, as the company continues to ll in Massachusetts and make a stronger push into New York State. This region, after all, has plenty of smaller communities that could use an upscale-casual dining option. "There are a lot of cities and towns that could use an approachable, quality restaurant," says Dion. "A lot of™restaurants around here choose to go to the same areas. We chose a different approach. We went to the underserved areas, which is working out great for us so far. People want a great restaurant in their town so they don't always have to travel. That's been a guide for us." FE&S 110 Grill dedicates fryers for specific menu oerings, in- cluding one used exclusively for shell- fish that supports its allergy program.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JUN 2019