October 2019 Digital Issue

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Your Equipment Specialist. A complete product offering in both equipment and smallwares, with the combination of our design, sales, installation, custom fabrication and parts and service departments allow us to handle all of your foodservice needs. 17 Locations View our detailed equipment catalogue russellhendrix.com
EQUIPMENT OVERVIEW BEYOND THE STATUS QUO iSTOCK.COM/DIGTIALSTORM Consumer trends are driving equipment choices across all segments By Denise Deveau Foodservice operators are dealing with a convoluted web of trends — from technology advancements and labour shortages, to open kitchen designs and skyrocketing real-estate prices — that are having a marked impact on their kitchen design and equipment choices. While the basic drivers are consistent throughout the industry (the need for speed, efficiency and cost savings), each sector has its own spin on the dilemma. With real estate at a premium, the push is on to reduce kitchen sizes and make them more efficient. For larger formats, it can lead to major equipment changes. QSR operations, on the other hand, have long been proficient at working within the confines of a small footprint. “QSRs have always done well fitting in small spaces and are getting even smaller. Then there’s the growing popularity of ghost kitchens for food delivery,” says Josh Wolfe, corporate chef and director of Sales with Food Service Solutions Inc. in Mississauga, Ont. “Ghost kitchens have become a primary FOODSERVICEANDHOSPITALITY.COM OCTOBER <strong>2019</strong> FOODSERVICE AND HOSPITALITY 35
Page 1 and 2: EQUIPMENT ICON Garland/Welbilt has
Page 3 and 4: VOLUME 52, NO.9 | OCTOBER 2019 CONT
Page 5 and 6: order tickets now EST. 1968 | VOLUM
Page 7 and 8: MONTHLY NEWS AND UPDATES FOR THE FO
Page 10 and 11: The fastest to dry hands hygienical
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Page 15 and 16: FROM THE DESK OF NPD THE GREAT CANN
Page 17 and 18: TOP 30 PROFILE DANIELA ALHANOVA Ass
Page 19 and 20: Recent research from Chicago-based
Page 21 and 22: FOOD FILE iSTOCK.COM/CHENGYUZHENG [
Page 23 and 24: Spiced Pork Quiche More than NACHOS
Page 26 and 27: ADVERTORIAL Balancing the Scales Ol
Page 28 and 29: When I arrive at The Restaurant at
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Page 32 and 33: SERIES After the meeting, I sit dow
Page 34 and 35: It’s a common refrain among custo
Page 38 and 39: method to take space in an industri
Page 40 and 41: © 2019 Hatco Corporation. All righ
Page 42 and 43: Ask an operator what drives their e
Page 44: High-speed combination ovens for a
Page 47 and 48: [Advertorial] KASON: RELIABLE PRECI
Page 49 and 50: Professional warewashing technology
Page 51 and 52: EQUIPMENT TECHNOLOGY TABLETOP TECH
Page 53 and 54: POURING FOR PROFITS MIXING THINGS U
Page 55 and 56: EVERYTHING ROASTING Industry leadin

October 2019 Digital Issue

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