Foodservice Equipment & Supplies

SEP 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 • SEPTEMBER 2017 contents V O L U M E 7 0 • N O 9 • S E P T E M B E R 2 0 1 7 COLUMNS 6 Publisher's Perspective co•op•er•a•tion I'm a big fan of cooperation … in business, this can mean seemingly disparate groups establishing and working toward a mutual goal that ultimately benefits all parties, writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective Growth in Spurts As you start planning for 2018, don't let the foodservice industry's slower growth rates lull you into a false sense of security, writes FE&S Editorial Director Joe Carbonara. 20 Operator's Opinion Q&A with Brian Gill of Five Guys Gill shares details on how a collaborative effort with a manufacturer paid dividends. By Joseph M. Carbonara 24 A Pro You Should Know Q&A with Ashley Morris of Capriotti's Sandwich Shop How Morris went from raving fan to owner, and how he runs the operation today. By Amelia Levin 140 Parting Shot Filling Fryers in the Fast Lane Food-focused c-store chain transitions to an automated system to filter and recycle fryer oil. By Ryan Krebs DEPARTMENTS 10 People and Events A Hands-on Test Kitchen Experience, Ohio University's Neumann Wins NACUFS' Minah Award, Great Lakes West Acquires Kessenich's and More. 18 Trends The New Fusion: Latin and Asian Mashups Global foodservice in the form of the evolution of Latin-Asian-inspired concepts. By Amelia Levin 106 On-Site Profile Sustainable Practices Enhance Quality at Memorial Sloan Kettering In addition to sustainability practices, the Cancer Center's Food and Nutrition Services department initiatives include adapting sous vide cooking techniques and a new cooks' training program. By Donna Boss 110 Chain Profile Roka Akor Keeps it Simple This Japanese fine-dining concept specializes in dishes that let the main ingredient shine without extra sauces and seasoning. The fully open kitchen adds extra energy and excitement. By Toby Weber 117 Facility Design Project of the Month Nourishing Gen Zs at Pendleton Heights High School Renovations brought Fresh2Go and The Marketplace, add- ing a contemporary ambience and incorporating more health-centric menu offerings to this Indiana high school. By Donna Boss 125 DSR of the Month Gretchen Chiasson, Associated Food Equipment and Supply Inc. 126 Segment Spotlight Middle Eastern Cuisine Takes Hold With healthier and more diverse menu options, the Middle Eastern restaurant segment is poised to become more prominent in the U.S. By Lisa White 132 Green Idea Case Study: UCSF Benioff Children's Hospital This children's hospital finds faster returns on equipment investments. 134 Products 138 Marketplace 139 Ad Index

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