Foodservice Equipment & Supplies

FEB 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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34 contents VO L U M E 7 1 • N O 2 • F E B R U A RY 2 0 1 8 FEATURES 24 Are Food Halls the Next Food Trucks? Don't expect the never-ending excitement around the latest food hall concepts to slow any time soon. The food hall format continues to emerge as a bright spot for operators, developers and suppliers alike. We've jam-packed FE&S' coverage of the movement with startup advice from operators, a case study, and a list of some of the newest offerings. By Amelia Levin 38 Renovation Challenges and Best Practices While the foodservice industry is not rapidly adding new locations, it remains busy renovating its existing restaurants. By Caroline Perkins 48 Install It Right Service agents report the vast majority of first-year warranty claims stem from improper equipment installation. They share best-practice advice, along with a few pitfalls to avoid. By Tom O'Brien 52 Special Series: Functional by Design Coffee Kiosks The popularity of minimal-square-footage coffee concepts requires paying close attention to design to ensure equipment supports function in these smaller spaces. Efficient workflow is a must. By Dana Tanyeri 82 Special Series: Waste Management Five Steps Closer to Waste Management Goals Dan Henroid, director of nutrition and food services and sustainability officer for UCSF Health, points out important infrastructure requirements that serve as guideposts for any waste management goal. The best place to start? A little dumpster diving. By Amelia Levin ON THE COVER China Live, San Francisco. Photo by Robert Birnbach FEBRUARY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 62

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