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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66 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2018 almond crunch, caprese, chopped Cobb and sunflower kale. Customers have four salad dressing options and can add herb-roasted chicken, herb salmon, grilled herb steak and artisan grain salad. Customers may also select from seven signature sandwich- es such as the chicken caprese melt, herb salmon club, steak, slow-roasted garlic pork, spinach artichoke melt, Italian brick oven grinder and vegetarian-roasted veggie grinder. Staff heat sandwiches in one of two quick-speed ovens upon request. Two side dishes include artisan quinoa or power slaw with shaved Brussels sprouts, chicory and carrots mixed with an herb vinaigrette. Reach-in refrigerators at the cash registers hold three desserts, such as New York-style cheesecake, white raspberry cheesecake and Moscato tiramisu. "We wanted to get away from chips and cookies that customers can get in most caf- eterias and fast-service restaurants," Sweitzer says. Refrigerated beverages include bottled soda, sparkling and still waters and pure leaf teas. "We eliminated fountain soda and the need for cups and ice," Sweitzer says. Coffee isn't of- fered because a licensed Starbucks sits on the same floor. After paying, customers receive numbers on stands that they place on their tables so servers know where to deliver their food. "We deliver within about 10 minutes," Sweitzer says. "We also capture customers' names at the register so we can say, 'Donna, do you want anything else?' " The operation's post-consumer waste is 100 percent compostable or recyclable. "A company takes out post- consumer waste after separating it at the can," Sweitzer says. "Every item served is compostable except the glass bottles, which are put in the recycling bin." Working in a small space will con- tinue to challenge the culinary staff. "We can always use more space. But we've learned to work with it," Sweitzer says. The rave reviews from customers — even those who have a 10-minute walk to get to The Brick Side Eatery — balance out the difficulty of working in a small space. Staff are also pleased with Rummel's hiring decisions; he finds the right people to work in a tight environment that produces large volumes of food during peak service times. FE&S ● Opened: Dec. 27, 2017 ● Scope of Project: A remodel of the front of the house and back of the house ● Size: Front-of-the-house and back-of-the-house cook- ing areas, 2,225 sq. ft.; seating area, 775 sq. ft. ● Seats: 56 ● Average Check: $9.50 ● Total Annual Sales: $1.3 million (anticipated) ● Transactions: Expecting 300 to 400 per day depending on weather and day of week ● Hours: 10:30 a.m. to 9 p.m., Monday through Friday; 10:30 a.m. to 5 p.m., weekends ● Menu Specialties: Signature pizzas, salads and sandwiches ● Staff: 17 staff members, including a supervisor and Timothy Sweitzer, who manages 12 retail locations ● Total Project Cost: $700,000 ● Equipment Investment: $140,000 FACTS OF NOTE Customers can watch pizza preparation while they place orders. They select beverages and desserts from the refrigerated display unit before paying at the registers. A brick gas-powered pizza oven serves as the focal point at The Brick Side Eatery and cooks up to 250 pies per day. A cold rail holds ingredients nearby. ON-SITE PROFILE

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