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.

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Page 47 of 107

46 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2018 IN FOODSERVICE THE PURSUIT OF As food trends shift like lightning, operators have to do all they can to keep up with menu innovations and remain adaptable to industry twists and turns. That's where flexible foodservice design comes into play. To make things even more complex, no one-size-fits-all solution exists when it comes to a purely flexible kitchen. Sure, operators can elect to use universally flexible types of equipment like combi ovens, flattops and even hearth ovens that can cook multiple types of foods. But every segment has unique differences and operators with varying needs, all of which makes flexible specialization increasingly important. By Amelia Levin

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