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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2 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2018 contents VO L U M E 7 1 • N O 2 • F E B R U A RY 2 0 1 8 COLUMNS 6 Publisher's Perspective Special Event Triple Play We have a trifecta of great events on the horizon, writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective Excellence in Experience Foodservice operators and their supply chain partners continue to come to grips with a new value equation in their collaborative efforts to serve customers, writes FE&S Editorial Director Joe Carbonara. 18 A Pro You Should Know Q&A with Dwayne MacEwen of DMAC Architecture MacEwen's design approach focuses on flow and function first, although today's open kitchen trend means the appearance of the equipment also rises in importance. By Amelia Levin 88 Parting Shot Beyond Business: A Social Mission U.S. Veterans receive foodservice and hospitality training at the not-for-profit Troop Café. By Derek Small, Troop Café DEPARTMENTS 10 People and Events Mergers and Acquisitions Activity, Foodservice Pros on the Move and InBrief 16 Trends Clean Menus Whole, unprocessed foods gain traction among foodservice operators. By Amelia Levin 58 On-Site Profile On-Site: Flexibility Shines at Bryan Road Elementary A fresh, healthful approach to elementary school foodservice. By Donna Boss 62 Chain Profile Teremok Hopes Home Cooking Has No Borders Russian-style home cooking chain carves out a niche in New York City. By Toby Weber 67 Facility Design Project of the Month University of Missouri's Retail Approach to Dining This cashless dining facility doubles as a social hub for students, with a la carte menu options that represent a significant departure from the previous all-you-care-to-eat format. By Donna Boss 77 DSR of the Month Melanie Gitlin, Thompson & Little 78 Market Spotlight Fine Dining A bright spot in the volatile foodservice industry, fine dining now features broader menu offerings and less stuffy service. By Lisa White 85 Products 87 Ad Index 58

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