Foodservice Equipment & Supplies

MAR 2017

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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2 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2017 contents V O L U M E 7 0 • N O 3 • M A R C H 2 0 1 7 COLUMNS 6 Publisher's Perspective Killers Slay … No, this isn't another all-too-familiar headline from the day's news, this is a shout out to the closing party at The NAFEM Show 2017, writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective Presentation. Presentation. Presentation. A well-curated tabletop goes a long way toward establish- ing customer expectations at all foodservice operations, writes FE&S Editorial Director Joe Carbonara. 18 Consultant's Viewpoint What Does Transformation Look Like in School Foodservice? An exciting and necessary transformation is taking place in school foodservice. Take a look at a couple of success stories. By Scott Reitano, Reitano Design Group 22 A Pro You Should Know Q&A with John Ferdinani of Milano Restaurants International The new Blast & Brew concept offers pizza customization along with a self-pour beer system. By Amelia Levin 96 Parting Shot Kitchen Plumbing: Form Must Follow Function Knowledgeable plumbing experts can help a kitchen run more efficiently, reducing the ongoing and long-term costs to run the business. By Mike Orlando, T&S Brass DEPARTMENTS 10 People and Events FE&S Announces 2017 Award Winners, Foodservice Professionals on the Move, In Brief 16 Trends Modern Indian Top chefs, restaurateurs and fast-casual entrepreneurs across the country reintroduce and reinvent authentic Indian cuisine. By Amelia Levin 60 On-Site Profile Kern Kafé Offers a Welcome Support at Hampshire College With high-efficient equipment and design elements, Kern Kafé features net-positive (vs. net-zero) energy, plus an on- and off-site composting program that overall contributes to the zero-waste operation. By Donna Boss 64 Chain Profile Burtons Grill & Bar Redesigns for a Younger Crowd This polished-casual concept's new prototype features a fully open kitchen, island bar and dining areas that offer multiple generations different types of restaurant experiences. By Toby Weber 73 Facility Design Project of the Month Microsoft's Café 36: Renovation Sets new Standard in Workplace Dining Menu authenticity and unconventional brand identity support Microsoft's core goal of enhancing the employee experience. By Donna Boss 83 DSR of the Month: Gina Vitagliano, Johnson-Lancaster and Associates 84 Segment Spotlight An Evolution in Asian In an attempt to broaden their demographic appeal, traditional Japanese restaurants continue to add signature items to their menus. By Lisa White 89 Green Idea Case Study: Triumph High School 91 Products 94 Marketplace 95 Ad Index 60

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