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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● ● ● ● ● ● ● ● ● FEBRUARY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 65 chain profile In the cold prep room, team members use food processors to slice and dice vegetables and a slicer for certain meats (such as ham), cheeses and bacon. This tabletop equipment allows staff to prep in high volume while also offering product consistency, Denisenko says. The hot prep room has a high-end combi oven capable of cooking different items at the same time, with a different cook- ing zone for each rack. Commissary staff parcook items in this oven, including vegetables for soups and pork for kasha dishes. In addition to the combi oven, the commissary team uses a sous vide machine to make chicken for items like the potpie and chicken Caesar salad blini. The third piece of equipment in the hot room is a four-burner electric stove, similar to the ones staff use in the restaurant. Here, cooks make mushroom filling for blinies and finish syrniki, a Russian fritter/cheesecake hybrid eaten for breakfast or as a dessert throughout the day. In the commissary's third room, staff make blini batter from scratch with the help of a 40-quart floor mixer. After mak- ing the batter, staffers pour the mixture into eight five-liter plastic bags held on a custom-made rolling cart. Once sealed, the bags reside in a refrigerator before distribution to each store. The final space in the commissary is the meat room, where staffers clean fresh fish and prep raw proteins for cooking. The simple space consists of worktables, knives and refrigerators for holding raw meat and fish. While it currently supports only two Manhattan Teremok sites, the commissary has the capacity to support more than 20 restaurants. Potential expansion will likely cover New York City and the surrounding area, including parts of New Jersey, says Denisenko. Chain executives do not expect to hit that number any time soon, however. According to Narkevich, Teremok's growth model mirrors other concepts that took years to expand beyond their first store. "We are hoping to open several more next year, but we understand we will not grow very rapidly there. It's not very wise to say we'll be at 20 units in 2 years." If it opens 20-plus stores in the area, though, Teremok will prove itself as a concept with international appeal — thanks to a home cooking approach. "[Our food] is tasty, it's filling but it's not an exotic place," says Narkevich. "We never wanted Teremok to be like a place that you go once every two months or three months. We want Teremok to be a place you can go to every day." FE&S ● Key Players: Mikhail Goncharov, founder and CEO; Andrey Narkevich, COO ● Interior Designer: In-house ● Kitchen Design Consultant: Bob Finkelstein, BFA Foodservice ● Equipment Dealer: Bob Finkelstein, BFA Foodservice ● Chain Headquarters: Moscow, Russia ● Signature Menu Items: Blini, Russian crepe-like pancakes with savory or sweet fillings. ● Total Unit Count: Approximately 300 in Russia; two in the United States ● Total System Sales: $135,000,000 (2017) ● Check Average: $11 TEREMOK AT A GLACE With two stores now open in New York City, Teremok plans to even- tually reach 20-plus units in the area.

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