Foodservice Equipment & Supplies

AUG 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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10 FOODSERVICE EQUIPMENT & SUPPLIES AUGUST 2019 QUICK BITES RATIONAL Hits Milestone RATIONAL has manufactured its 1,000,000th combi oven. To commemorate this major milestone, RATIONAL will display the oven at various industry events before installing the unit in Munich's world-famous Hofbräuhaus beer hall just in time for Oktoberfest. "We have placed the logo of this Munich institution in a clearly visible position on the unit," said Dr. Peter Stadelmann, chief executive of‰cer, RATIONAL. The milestone unit also features "1,000,000" written on its gold rotary knob and the customized control panel. RATIONAL was founded in 1973 by Siegfried Meister, and the company produced its ‰rst combi steamer three years later. 4,500 sq. ft. The amount of retail space Krispy Kreme will have in its new agship location in New York City's Times Square. Opening in early 2020 at 48th Street and Broadway, the shop will bring the doughnut theater experience to life for guests. From the mixing of raw ingredi- ents to the chain's iconic glaze waterfall, this Krispy Kreme location will show- case the doughnut-making process from beginning to end. To accommodate guests who are on the go, Krispy Kreme's Times Square location will also include an exterior walkup window where consumers can purchase doughnuts and co†ee. The interior will also o†er a grab- and-go counter featuring prepacked doughnuts and other merchandise. Florida-based independent manufacturers' rep firm Eisner Rose received the Jonathan O. Parry Design Award from The Homer Laughlin China Company. Eisner Rose and HLC worked together to de- velop custom dinnerware for La Cerveceria De Bar- rio, a Mexican restaurant and bar with two locations in Miami. La Cerveceria De Barrio ("the neighborhood brewery") oers traditional Mexican recipes and sea- food in a casual atmo- sphere. The establishment also oers crafted cocktails rooted in Latin traditions. These two Miami loca- tions are the first outside of Mexico City, where the chain has 30 units. The design features the restaurant logo at the 12 o'clock position, a medium-thick blue border stripe just inside the outer rim, and a thicker band of leaves that fill the remainder of the rim. The lighter blue leaves have a hand-drawn quality. Space between the leaves is filled with an abstract design in light blue and white that is reminiscent of a blowing breeze as though lifting the leaves as they follow the dinnerware's edge. The annual award honors the year's best custom dinnerware project as judged by a panel of china design and graphic design profes- sionals. The award's namesake was an HLC art director who passed away in 2000. The award is given each year to honor his creativity, vision and love for the industry. Dinnerware for Mexican Restaurant Earns HLC Design Award

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