Foodservice Equipment & Supplies

MAR 2015

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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MARCH 2015 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 contents V O L U M E 6 8 • N O 3 • M A R C H 2 0 1 5 FEATURES 24 Food on the Move Thanks to food trucks, Grab and Go service, mobile apps and more, consumers continue to enjoy qual- ity menu items at their convenience. Preparing and serving food away from the traditional back-of- house kitchen takes some rethinking on the part of operators in terms of design, equipment and marketing. Here we explore how food on the move impacts menu composition, equipment selection and more. By Tom O'Brien, Contributing Editor 32 LEED 4.0: What the New Version Means for the Foodservice Industry Maybe you've shied away from LEED certification in the past or had your doubts about its impact on the foodservice industry. Now could be the time to reconsider. By Amelia Levin, Contributing Editor COLUMNS 6 Publisher's Perspective Food Everywhere The marriage between creative high-quality food oferings and convenience continues to help bring food to on-the- move consumers, writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective Food is on the Move The continued evolution of foodservice equipment allows operators to roll with consumers' changing expectations for all segments of the foodservice industry, writes FE&S Editor Joe Carbonara. 20 Chef's Corner Ben Hudson, Executive Chef of The Brown Bottle, Milwaukee 88 Parting Shot Family-Owned and Operated Businesses — The Formula for Success Service agents Roger Kaufman and Caroline Kaufman- Kirschnick of Electric Motor Repair share their thoughts about what makes family-owned businesses such eco- nomic stalwarts. 55 ON THE COVER Grub Burger Bar

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