Foodservice Equipment & Supplies

APR 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 • APRIL 2018 contents VO L U M E 7 1 • N O 4 • A P R I L 2 0 1 8 COLUMNS 6 Publisher's Perspective Celebrating Excellence When the pieces all come together it feels really, really good to celebrate these industry award winners, writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective Future Giants What makes this iteration of FE&S' Distribution Giants study so intriguing is that it comes amid a time of intense consolidation in the foodservice equipment industry, writes FE&S Editorial Director Joe Carbonara. 16 A Pro You Should Know Q&A with Joe Christina, Church's Chicken Christina discusses a variety of changes at this quick-serve restaurant chain. By Amelia Levin 104 Parting Shot Better Together Three independent foodservice equipment companies add strength through a merger. By Patrick Duffy and Wayne Stoutner, Duffy's-AIS DEPARTMENTS 10 People and Events NRA Names 2018 KI Award Winners, Foodservice Pros on the Move and InBrief 14 Trends Jewish Delis Refresh Next-generation versions of the classic Jewish deli. By Amelia Levin 64 On-Site Profile UPMC Introduces a Casual-Service Restaurant A complete renovation upgrades this cafe to a restaurant- style operation, complete with retail component. By Donna Boss 68 Chain Profile The Customer Experience Isn't Dead at Zoës Kitchen The Mediterranean concept's new prototype includes a well-thought-out display kitchen. By Toby Weber 75 Facility Design Project of the Month Setting a New Course for Food and Beverage Ser- vice at Columbine Country Club This elite, private golf club takes on an ambitious project that includes new kitchens, restaurants, lounges and beverage bars. By Donna Boss 89 DSR of the Month Scott Ellerhorst, C&T Design & Equipment 90 Market Spotlight The Impact of Consumer-Direct Operations Meal-kit providers and kitchen-only restaurants continue to carve out a niche. By Lisa White 99 Products 102 Marketplace 103 Ad Index 75

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