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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Page 80 of 99

MARCH 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 79 and a brand logo give this venue a fun and dynamic backdrop for the creativity of the food, which includes ramen and teriyaki. On the teriyaki side, team members use a charbroiler and rice cooker to prepare authentic teriyaki bowls and kebabs. On the ramen side, team members make all noodles using a 20-quart mixer, two dough sheeters and a pasta cooker. They use the eight- burner range to create rotating ramen dishes including pork tonkatsu, shoyu ramen, yuzu ramen and black forest mushroom ramen. For Tetrix, the culinary team listened to customer rec- ommendations about the traditional salad bar concept. "We rethought how the customer shops or selects product in the salad bar and totally revised how the concept works," Nettle says. "The design elements use fixtures and separate presenta- tion wells to present the desired items so customers do not have to go down the line like they do in a traditional salad bar." Taking its inspiration from the classic video game Tetris, Stocker explains, "We broke the old two-sided line model into pieces, allowing guests to flow through stations, focusing on

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