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.

Issue link:

Contents of this Issue


Page 26 of 115

JULY 2018 • SPONSORED CONTENT • XX Today's higher education students are seeking more customized menus that address not only their dietary preferences, but also restricted diets that may involve food allergies and sensitivities. These schools are increasingly serving a more diverse student body, which has led to an evolution in foods from different countries and cultures. According to Technomic – a Chicago- based research firm – 43 percent of students say they would like their school to offer more ethnic foods and beverages. In response to these menu trends, foodservice equipment in this seg- ment has become more diverse. Purdue University in Lafayette, Ind., has five dining courts. Of those two are stand alone On the Go grab-and- go retail areas. Its carry-out program is expanding to two of its halls with an anticipated 200 to 250 students a day taking advantage of this program. These all-you-can-eat dining courts also feature customizable options, including pizza, rotisserie items and healthy food options. "This means our equipment is more diverse, with a Wood Stone pizza oven, two 6-foot wide rotisser- ies and Mongolian grills, rather than just fryers, grills and ovens," says Richard Lofland, Purdue's Crew Chief in foodservice maintenance. "Not only are we catering to different tastes, but we have record enrollment, so there are more customers than in the past." From an equipment perspective, Purdue utilizes versatile, energy ef- ficient units. For example, the pizza dining hall features a large conveyor oven that runs more product through at one time, which reduces labor. Combi ovens also are a critical piece of equip- ment, with one dining hall increasing its number from three to five ovens and another planning to do the same. Purdue counts on Heritage Parts its depth and breadth of inventory, customer service and quick turn- around to get equipment up and run- ning as fast as possible. For Lofland, this can be the differ- ence between operating at limited capac- ity and satisfying hungry college students and staff with diverse menu offerings. He knows he can count on Heritage Parts to help identify the part that is needed to get equipment repaired quickly. Lofland can be confident that manufacturer photos, model/serial numbers and manu- als are current, all of the information he needs is right at his fingertips on Customization & Diversification in College and University Kitchens Purdue relies on Heritage Parts to meet its needs with its comprehensive inventory. Like a growing number of universities today, Purdue's kitchen equipment has become more diverse.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - JUL 2018