Foodservice Equipment & Supplies

JUL 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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R 018 AWARD NATIONAL RESTAURANT ASSOCIATION ESTAURANT, HOTEL-MOTEL SHOW KITCHEN INNOVATIONS inquiries@marraforni.com | MARRAFORN I.C OM | 888.239.0575 Marra Forni's smart Rotator ovens are ideal for hospital cafeterias, resorts, university food courts or teaching kitchens. Each oven is built to last and engineered to make cooking pizzas truly fast and consistent. The innovative touchscreen technology of the Rotator gives you full control of crucial functions such as temperature, deck rotation speed, direction and auto on/off. Choose from classic wood, gas or combination static or rotating ovens, and customize the tile design to complement and enhance the beauty of your kitchen design. Enjoy brick-fired cooking at it's finest! also using higher end finishes in a lot of our operations and adding a lot more menu variety. We're much more in tune now with students as far as allergens and dietary restrictions go. As for concepts, our new Latitude 39° has been very well received. A renova- tion of an existing restaurant in that space, it's a full-service pub in the center of campus. We saw strong demand for a pub-like atmosphere so we included a full bar with craft beverages and up- graded the design and the menus. Our executive chefs standardized recipes and operations, drastically improving overall food quality and speed of service. Neumann: We opened Jefferson Marketplace. It offers a variety of fresh, local and global products and concepts and has a vibrant, neighborhood market atmosphere. Product offerings there currently include a New York-style deli, Peet's coffee shop, Veggie Butcher, a fresh juice bar, a tea and coffee room, and a full-scale food market with fresh produce, bulk foods, frozen meats, floral and a large local foods selection. It also is home to our Culinary Studio, our version of an educational food experience. Another big new hit is a food-court- style operation called The District on West Green, featuring a variety of micro- restaurants. There's a lot of display cook- ing happening there, with equipment that includes two gas rotisseries, a churrasco grill, circular grill, stone hearth oven and countertop induction woks. Also becoming more important on campus is centralized food production. We've had our central kitchen since 2011 and over the past three years eight other schools have come to tour it because they're adding their own. Besides produc- ing what we need, we're able to use it as a revenue generator. For example, we process and package produce that is sold back to our produce vendor, who then sells it to public schools, hospitals and other institutional food operations. Rodriguez: For a number of years we've trended toward a predominately retail model, with food courts, mini markets and express kiosks and a very small con- centration of all-you-care-to-eat dining. Where we're headed now is a blend. In the fall, we're launching as part of one of our popular food courts a modern, all-you-care-to-eat (AYCE), anytime dining component. We'll have retail on the first floor, with a combina- tion of national-brand and signature concepts, and the AYCE option on the newly renovated second level. It might seem like adding ACYE is a step back- ward, but from a communal experience standpoint, a value standpoint and a flexibility standpoint, all of our custom- er research and benchmarking shows there's demand for this type of option.

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