Foodservice Equipment & Supplies

JAN 2014

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 71 of 99

70 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2014 Skay says. A convection oven cooks hand-stretched garlic bread. A warming oven holds items such as backup soups and short ribs for the restaurant Staff are just growing into the baking/catering area. A full-time baker will soon join the staff. Now, staff use a foor- model and countertop mixers to make cookie dough as well as meatloaf and mashed potatoes. This space also serves as a prep area for breakfast catering. In this area staff will soon also make pizza dough, bread, dinner rolls, baguettes and pastries. A gelato maker is another popular piece of equip- ment in the back-of-house production area. "In this area, our hands are always covered with four and baking products," Skay says. "The sinks have foor pedals, which helps us enormously." Also in the prep area, a utility distribution system allows staff to unplug equipment so they can easily clean the foors and back walls. "Another very useful item is a wall-organization system with racks that have multiple attachments and hooks to hold equipment," Skay says. "This is another item I don't know how I've lived without." More Efficiencies at the European Cooking Suite At the European-style cooking suite, staff prepare food for the facility design p r o j e c t o f t h e m o n t h In the dining area, local art adds color and dimen- sion. Guests sit at booths or tables. Manna Market offers home meal replace- ment options as well as snacks to take out. Photo by Rick Palmer

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2014