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.

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84 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 market spotlight The overhaul includes both the cook line and food prep area. The new prototype is dubbed EVO 1.5.; EVO stands for Evolution. "Our cook line must be very efficient to serve our guests high-quality foods quickly," says Delaney. "Some of the equip- ment in the 1.5 prototype is on the cutting edge, while others are repurposed to match our efficient footprint. One of the biggest opportunities we have is keeping the food hot as it is delivered to the table, as we have some temperature-sensitive finished products that lose heat quickly." The operator hopes several equipment additions will improve temperature and production efficiency by moving prep from production times; reducing prep time; and decreas- ing cold holding requirements. Huddle House's new equip- ment package includes holding cabinets; radiant heat lamps; refrigerated racks for holding meats at the point of use; a fry warmer; heated holding drawer warmers for coffee mugs; induction burners; and a convection oven for biscuits. Day Part Drivers When looking at trends, three concepts have been driving the morning meal segment recently. "Coffee places like Starbucks, donut shops like Dunkin' Donuts and the fast food burger restaurants like McDon- ald's have been big drivers of this day part," says Riggs. "Family-style restaurants saw decreases in breakfast visits, down 6 percent in 2016 and 1 percent this year, while lunch was down 1 percent in 2016 and 3 percent this year." While some family-style restaurants continue to see morning meal declines, some continue to rise and shine. Take, for example, Another Broken Egg Cafe, which oper- ates 66 locations across the country. The Destin, Fla.-based chain's hours of operation span 7 a.m. to 2 p.m. seven days a week. The first location opened in 1995, with much of its growth stemming from franchising, which began in 2005. "Although full-service foodservice is continuing to Food Processors: ● Determine what types of food the unit will prepare to determine the necessary horsepower, bowl size and attachments. ● Consider extra-large feed chutes for high-volume operations, as these can reduce prep time. ● Make sure the food proces- sor provides safety features, especially in operations with less experienced cooks. ● Determine whether food pro- cessor attachments and parts are easily or inexpensively re- placed since they are easily lost or damaged in busy kitchens. ● Look for units without a lot of nooks and crannies, which can harbor harmful bacteria and be more difficult to clean. Griddles: ● If staff use the unit to prepare more than 25 percent of an operation's menu items, seek out a more durable griddle. ● Griddle plate size and thickness will help determine how much food can go through at peak times. The thicker the griddle plate, the more heat it holds. ● Decide if manual or thermo- static controls are necessary. While manual controls provide users with more latitude in terms of temperature control, thermostatic controls can be easier to use for novice cooks. ● Check out the grease trough location and the width of the chute to ensure it can handle the challenges of the menu. Some models provide a back grease trough, in addition to side and front troughs, to better accom- modate high volume use. ● Consider whether the griddle will be mounted, freestanding or used on a countertop. Refriger- ated bases are another option worth considering for smaller kitchens with limited space. Toasters: ● Conventional toasters work best for toasting breads, rolls, buns, muffins, bagels, frozen waffles and similar items, while convection conveyor toasters are more versatile and work better for items such as sand- wiches, pretzels and pizza. ● Operators should consider the unit's output capacity, footprint and the types of products that will be toasted before deciding on a model. ● Pop-up toasters have smaller footprints than conveyor mod- els, but typically handle smaller volumes. Compact models should be considered by op- erators facing space limitations. ● Toasters specifically geared to- ward bagels and thicker bread items are available. ● Browning controls are an of- ten-useful option, as are shade controls that monitor heat to assure toasting consistency. Juicers: ● The correct type of juicer depends on the menu, juice ingredients and consistency of the products. ● Breakfast-oriented restaurants may need multiple juicers, de- pending on the volume, menu and juicing times. ● Noise can be a factor with this equipment. Consider equipment location in the kitchen and prox- imity to the front of the house. Equipment Purchasing for Limited Day Parts Here's what to take into account when choosing equipment for the breakfast/lunch segment. Breakfast-and-lunch-only operations like Another Broken Egg Cafe are capitalizing on the strong early day parts.

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