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.

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Page 72 of 99

JANUARY 2014 • FOODSERVICE EQUIPMENT & SUPPLIES • 71 restaurant, market and room service. "With Chef Dan, Billy Inman and I looked at hotels where the room service and res- taurants serve off of the same line to help streamline equipment and lessen the amount of cooks needed," says Palmer. "By cross-utilizing the room service and restaurant equipment, we can save on equipment and labor," says Skay. "Instead of having different stations in a cafeteria, which require one or two cooks to prepare items at each station, we have the cooking island where we only need two to three cooks total depending on the volume of customers. And, we don't duplicate equipment." Thanks to a layout in which equipment crosses over from one side of the suite to the other, staff prepare restaurant items on one side and room service items on the other. During slow periods for either the restaurant or room service, cooks can take over production at stations for either service. At the suite, culinary staff use the griddle to make break- fast items such as pancakes, French toast and sandwiches such as a Monte Cristo, a patty melt on a toasted bun or an open-faced meatloaf burger. Overhead pass-through broilers heat soups and melt cheese on sandwiches. Using the charbroiler, staff cook hamburgers, steaks, chicken, vegetables and eight-inch grilled pizzas. At the plancha, staff sear vegetables and prepare ahi tuna, beef tips, turkey scallopine and barramundi served with corn risotto, Chimayo chile sauce and micro-corn shoots. On the six-burner range, staff sauté pasta dishes and heat small amounts of sauces, as well as put fnishing touches on entrées. An adjacent pasta dipping station allows staff to prepare pasta and vegetables prior to placing them in a sauté pan to make Thai coconut udon noodles with Indonesian soy, baby bok choy, shitake mushrooms and fresh salmon or chicken. One well contains regular pasta, and the other, a gluten-free variety. "Undercounter refrigeration is beneath each station, so we have access to all of our ingredients during production and avoid unneeded steps," Skay says. Also in the kitchen, a pizza prep area and oven are strate- gically located, making them visible from the main entrance. A hearth oven bakes pizzas with creative ingredient combina- tions such as beef Italian sausage, tomato, caramelized onion and fennel pollen. The oven also bakes hand-stretched garlic bread and cedar-planked salmon. Staff also make specialty salads at this station, as well as sandwiches that can be heated in quick-bake ovens. bebold1 Lead by design. Multiteria can help you stand out from the crowd by showcasing your offerings. Upscale kiosks and modular counter systems engineered in endless confgurations. Be Bold with

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