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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Page 78 of 143

Cleans 43% Faster. Uses 58% Less Water * ! • Unique pulsing action creates a high pressure stream that powers off dried and baked on food in less time with less water. • Easy retrofit to most existing pre-rinses – or available as a complete unit • Available in 0.67gpm, 0.74gpm, 1.05gpm, 1.22gpm, 1.52gpm • NEW 2.5gpm high flow spray valve available for hose reel applications *Results provided by Fisher Nickel, Inc. Food Service Technology Center. © Copyright 2016, Component Hardware Group, Inc. C US NSF - 61/9 - U.P. Code ASME A112.18.1/CSA B125.1 From this. To this. Faster. 100 percent of the core lunch and dinner menus is natu- rally gluten free or can be modified to be so. Culinary staff prepare all dishes to order from scratch, and only managers deliver dishes to guests with food allergies or sensitivities. While 110 Grill's debut unit involved remodeling and reimagining an existing failed restaurant location, all subsequent units were built from scratch. Most reside in shopping centers in either endcaps or freestanding buildings. "Our favorite sites are stand-alone restau- rants, but that's not always possible," Dion says. "If we're going to grow quickly, we have to adapt. We've learned to be flexible with our prototype depending on what's available." SIGNATURE DETAILS The restaurants average 5,800 square feet and all incorporate signature 110 Grill features. Top among these is a central, 30-seat U-shaped bar with a distinc- tive red top. Dion says that bar sales comprise roughly 30 percent of revenues at an average restaurant and that 85 percent of guests who sit at the bar choose to dine there as well. Each restaurant also features multiple seating areas that suit different types of guest occasions, including a private dining room and an outdoor patio. Patios seat roughly 50 guests and offer an extra serving of ambi- ence thanks to tiki torches and a fire pit surrounded by lounge-style seating. Another focal point in each 110 Grill is a large open kitchen with high-top seating in front. "Our kitch- ens are essentially part of the dining room, and like the bar, they add a lot of energy to the experience for guests," Dion says. The chain's cook line structure replicates eas- ily from unit to unit as 110 Grill expands, Dion adds. Each cook line has four key stations: pantry, fry, grill (flattop and charbroiler), and saute. During a typical busy shift, two people work every station. Orders from all stations are sent to a center assembly station before they're staged in the window to be checked by a manager and then delivered to the table. A large computer screen at that assembly station orga- nizes and times every order coming into the kitchen. "Basically, we have standard kitchen equipment laid out in a very efficient design," Dion notes. "We continue to refine our operations and to keep up with what's new and what might help us improve our systems, but when we're opening a restaurant a month, at this point we don't try to recreate the wheel every time. Our structure works and we're focused on consistency."

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