Foodservice Equipment & Supplies

JUN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: https://fesmag.epubxp.com/i/986732

Contents of this Issue

Navigation

Page 2 of 107

JUNE 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 contents VO L U M E 7 1 • N O 6 • J U N E 2 0 1 8 FEATURES 38 FE&S' 2018 Operator Purchasing Study A deep dive into the data behind how foodservice operators approach purchasing decisions when it comes to foodservice equipment and supplies. By The Editors 46 The Pursuit of Flexibility in Foodservice Design From hospitals to universities to restaurants, every operator seems to want flexibility built into their designs. That greatly changes equipment and prep areas in the back of the house. By Amelia Levin 54 Warming up to Wood-Fired Cooking Wood-fired foods are hot and so is the equipment that makes them. Today's more compact options open the door to specifying and allows operators an additional cooking method. By Tom O'Brien 60 Special Series: Functional by Design Salad Bars In most instances the salad bar represents an integral design element in the front of the house and, given its high-impact visual and operational roles, it demands careful attention to both form and function. By Dana Tanyeri 96 Special Series: Waste Management Treatment and Disposal The evolution of waste collection systems, which now range from the smallest of undersink garbage disposers to larger, remote pulping systems. By Amelia Levin ON THE COVER: Bad Hunter, photo by Anthony Tahlier 46

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JUN 2018