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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MARCH 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 71 chain profile offerings remain warm. "You have some dead spots sometimes when you use wider sheet pans. These round pans are in a concentrated area. The hottest point is going to be right there in the middle [of the pan]," says Park. Notably, the chain is testing whether to warm these proteins using a steam or induction technology. Both work well so far, so Park anticipates using a mix, depending on the specifics of each location. A topping and sauce station follows the protein station. The chain's sauces, in particular, play a big role in Garbanzo's flavor profile, so the restaurant showcases them through the station's design: The chain elevates the wells holding the sauces by about five inches and tilts them forward slightly, communicating to guests that these are worth trying. While the sauce station marks the end of the customer- facing production line, the hot line sits along the restaurant's back wall, below an 18-foot hood. The falafel station starts the hot line. This area begins with an upright reach-in refrigerator, which stores the falafel batter. This piece, along with a falafel baller, sits just past the hood. A two-basket fryer sits underneath the hood and actually cooks the falafels. Staff also use these fryers to cook house-made french fries and potato chips. After the falafel station comes the gyro/shawarma cone, then a three foot-flattop grill used to cook chicken and vegetables. Next comes a gas charbroiler, which staff use to cook kebabs and steaks. Refrigeration units below these two pieces hold food items before cooking, Park says. While the charbroiler marks the end of Garbanzo's cooking line, the back wall also hosts the chain's relocated prep station. This station consists of a custom-made stainless steel table with a hand sink built into it. Not only does this sink encourage cleanliness among staff, it makes it easier for them to keep the prep area neat, says Park. If there's a spill, staffers can quickly and easily wipe it right into the sink. The work table also has another custom feature, a pull-out wooden table that serves as an additional work surface when needed. "We prep in the morning, and in the afternoon we pull the cutting board out to chop our meats that we grill fresh throughout the day." Right Places, Right Partners The first of these new Garbanzo stores opened just a few months ago. With some experience operating the restaurant under its belt, the chain is now looking to develop more restaurants with this design. As the chain expands it will concentrate on markets in the middle of the country. These locations, says Park, are easier to support from the chain's Denver headquarters. "Just growing opportunistically is one thing, but to truly have partners and support them effectively, you need to have them close by." While the chain is happy to go into large cities, Garbanzo will focus its energies on places that are "statistically under- served, that brands aren't targeting as primary markets," such as St. Louis, and Columbus, Ohio. Notably, the chain is also open to building restaurants in spaces of various sizes and in nontraditional locations. In fact, Park says Garbanzo is willing to adjust its menu (and therefore its kitchen package) to fit promising real estate and has even opened a unit on a college campus in a space less than 600 square feet. Just as important as the market and real estate, though, is the company's franchise partner. As a mission-driven business Garbanzo wants to work with those who share its commit- ment to spreading healthy food and healthy eating. FE&S Right: Garbanzo's uses the tried-and-true co-creation model for food production, allowing guests to pick exactly what they want in their meal. Below: Round bowls display proteins, which make the food more appealing and easier for team members to scoop.

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