Foodservice Equipment & Supplies

MAR 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 3 • M A R C H 2 0 1 8 FEATURES 20 2018 Performance in Tabletop Awards FE&S recognizes excellence in strategic and functional application of tabletop design. By The Editors 48 Why Maintenance Matters Maintenance for foodservice equipment is a lot like physical fitness for humans in that everyone knows we should do a better job in this all-important area, but few people actually do it. It's not too late to initiate an equipment maintenance plan. By Tom O'Brien 52 Where's The Beef? I nnovative plant-based menu platforms continue to spring up and rub shoulders with burger, pizza and chicken concepts. By Dana Tanyeri 60 Special Series: Functional by Design Deli/Sandwich Stations For deli and sandwich concept operators, satisfying demands for interesting, customizable sandwiches freshly prepared and served quickly requires thoughtful design of prep and assembly areas. By Dana Tanyeri 94 Special Series: Waste Management Source Reduction and Reuse Two notable efforts in waste management: Nonprofit hospital Reid Health takes measurable steps to reduce waste in part due to a reality check from its food donation efforts, and MGM Resorts extends it food donation program to some of its other properties. By Amelia Levin ON THE COVER: Florida Aquarium, Tampa, Fla., Photos courtesy of Justin Lyles, Louis Wohl & Sons MARCH 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 52

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