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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Page 88 of 115

JULY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 87 FOOD SERVICE ESSENTIALS ORDER B M FOR SAME DA HIPPING COMPLETE CATALOG 1-800-295-5510 π SHIPPING SUPPL PECIALISTS When staff arrive at 6:30 a.m ., they work in a staging area kept at 50 degrees F, breaking down the pallets and placing food into a large walk-in cooler, walk-in freezer and dry storage. "Storage is a very in- tricate walk-in complex of doors connecting to doors connecting to walk-ins. There are pallet drop-off, pallet storage and pallet staging areas, so this is a very efficient way of receiving goods," Millman says. Each morning, staff also place food that the culinary team will need for the day on various types of mobile carts. "Staff members know which food is needed as part of our integrated receiving and pro- duction model, which uses predictable analytics for on-demand purchasing, receiving and distribution," Millman says. Cooks from each servery come to the kitchen, pick up the carts and roll them to designated eleva- tors at opposite ends of a corridor. Elevators trans- port the cooks and their carts up two stories to their respective serveries. Each elevator bank contains two designated elevators, one for food and clean dishes and the other for waste and soiled dishes. "This storage system allows us to minimize the

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