Foodservice Equipment & Supplies

JAN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 81 of 100

JANUARY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 79 Cross-utilizing ingredients and repurposing food com- ponents within their prime usage periods also helps to keep food quality high and minimize food waste. For example, the roasted chicken breast of today can easily become roasted chicken and pecan salad or chicken soup the following day. Today's bread may be tomorrow's salad croutons. Although no specific expansion plans exist at this time, Kris says, "We intend to grow in a smart way and be sure sys- tems are in place to maintain quality and consistency." The Nashville flagship exemplifies what the future will bring. FE&S Joe Denomme, executive chef of Caviar & Bananas' Nashville, Tenn., location. Denomme trained with the Charleston, S.C., staff for several months in 2017 before hiring and opening with his own team at the Nashville location in June. A Detroit native, Denomme landed his first restaurant gig at age 14 for a small Italian restaurant in Detroit. After completing culinary school, he worked at a variety of restaurants. Vince Ferraro, senior design captain, Innovative Foodservice Design Team. With 10 years of experience in foodservice design, Ferraro's projects include facilities in North America, Central America, the Caribbean, and the Middle East. For this project, he oversaw development of the project documents, focusing on quality control. Kris Furniss, co-owner and co-founder, Caviar & Bananas. Before opening the first Caviar & Bananas cafe and retail market 10 years ago, Kris was the general manager of Dean & Deluca for the Madison Avenue and Soho locations in New York City. Prior to that, he was the general manager of New York City's The Biltmore Room, a three-star fine-dining establishment. Margaret Furniss, co-owner and co-founder, Caviar & Bananas. Margaret has led the branding and retail arms of the company from its conception in 2009. Prior to her role with Caviar & Bananas, she worked as an account director at Arnell Group advertising (now Omnicom Group) in New York City. She also managed marketing for General Nutrition Centers. Whitney McClintock, design captain, Innovative Foodservice Design Team. McClintock brings 10 years of experience in operations, interior design and foodservice design to her current position. She led development of the design documentation in a three-dimensional format for Caviar & Bananas. Scott Roule, director of culinary operations, Caviar & Bananas. Roule joined the operation in 2013 as executive chef for the Charleston S.C., locations and assumed his current role in 2016. Following college graduation, he worked for FS Food Group in Charlotte, N.C., where he served as corporate executive chef, supervising five restaurants, opening several and overseeing the catering division. Manley Seale, partner and senior architect, Powell Architecture and Building Studio. During Seale's 12 years in the architecture, design and construction industry, he has designed a variety of project types, always with a focus on hospitality. Lee Simon, principal, Innovative Foodservice Design Team. Simon maintains final responsibility for the design and procurement teams, and all project-related coordination efforts. With 22 years of foodservice design experience, Simon is the author of The Restaurant Dream, and a former restaurant owner. He is also a past winner of FE&S' Facility Design Project of the Year (2002). Jake Wright, director of operations for Caviar & Bananas' five locations. Wright oversees hiring, team development and day-to-day logistics. He began working in hospitality as a teenager at a mom-and-pop seafood place. His background includes working with a variety of restaurant concepts including Starbucks, PF Chang's and Weber Grill Restaurants. Katie Vance, senior interior designer, Powell Architecture and Building Studio. During Vance's decade in the commercial and hospitaliy interior design field, her projects have included C&B Nashville, East Nashville's Butcher & Bee and Butchertown Hall in Nashville's Germantown neighborhood. In 2011, she created and launched modern handmade market Porter Flea. MEET THE PLAYERS

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2018