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THE ALI GROUP MAGAZINE ISSUE 7 | JANUARY 2019

STAN’S DONUTS: BRINGING A WHOLE LOT OF EXCITEMENT TO CHICAGO

CRAFT ON DRAFT JOYRIDE PARTNERS WITH BEVERAGE-AIR ALI GROUP

Let me extend my heartiest You will also learn how a welcome to this, the seventh successful Chicago-based edition of Aliworld North chain serves creative, deli- America magazine. cious (and highly profitable) Looking through the sto- donuts. And, by combining ries in this issue reminds me a perfectly prepared and of the fact that even though delivered product with a we all have our own individ- culture based on “doing good” ual problems and concerns, in the communities it serves, many of you face the same we will show you how a pizza issues regardless of location. chain differentiates itself from Everyone faces labor-related the competition. This issue challenges, including finding contains these stories and and retaining qualified team many others that showcase members. Ever-increasing just some of the ways that we food costs affect your bot- at Ali Group listen to our cus- tom line. New ordering and tomers and go beyond simply delivery systems change the providing them with products way you produce and serve that meet their needs. food. And kitchen sizes continue to shrink to I’m very pleased that this issue will introduce accommodate a growing front-of-house area. you to the first seven winners of The Berti As always, we at Ali Group have a continual Foundation scholarships. These talented stu- focus on designing and producing products dents are the children of Ali Group employees, that help you meet those challenges. At the and we are delighted to help them reach their same time, we keep an eye on the trends loom- educational goals. ing on the horizon. One of those trends that On a personal note, I look forward to affects operators globally is the advancement seeing many of you at The NAFEM Show 2019 of technology. Consumers today want conven- in Orlando in February. We are already in ience more than ever. We’ll show you some of the planning stages for this year’s National the new technologies and systems that help op- Restaurant Association show in Chicago as well erators facilitate consumer orders from almost as HOST 2019. I look forward to seeing many any location and allow diners to take delivery of you at these shows, as well as at the many other of their food within minutes. trade shows and buying group conferences in Also in this issue, you’ll see how a coffee which we participate. company’s unique delivery system helped them From all of us at Ali Group, let me extend my carve out a niche in the crowded coffee segment sincerest wishes for a happy and prosperous 2019. and moved them into other beverages as well. Enjoy Aliworld.

Filippo Berti Chief Executive Officer, Ali Group

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COVER STORY PEOPLE 32 CRAFT ON DRAFT 50 BURGER CHAIN INCREASES 71 ALI GROUP HEADQUARTERS: Joyride brings coffee and tea PRODUCTION IN SMALLER INNOVATION SITE OF PRIDE PEAK 4 STAN’S DONUTS: BRINGING 18 THE BERTI FOUNDATION “on tap” to New York City. SPACE TRAINING EVENT DONUT EXCITEMENT TO ANNOUNCES THE FIRST Burger 21 serves a variety of 62 KITCHEN STORAGE MAKEOVER A group of foodservice equipment 36 BUZZ POP COCKTAILS burgers while keeping its kitchen A better-designed kitchen storage dealers gets hands-on with a variety CHICAGO RECIPIENTS OF ITS STIMULATES GROWTH WITH footprint small. area brings efficiency to a hotel of Ali Group brands. Creative donuts are making a splash SCHOLARSHIP PROGRAM kitchen. in the Windy City. The new foundation is helping CARPIGIANI Alcohol-infused sorbet-style push students achieve their dreams. 52 CREAM OF THE CROP pops are a fashionable adult treat. Made-to-order ice cream 67 ELEVATION SERIES ALI GROUP WORLDWIDE TRENDS sandwiches are on the menu LAUNCHES IN CHINA 22 LUCK + OPPORTUNITY = 38 A HEALTHY DOSE OF at CREAM. Ice-O-Matic’s latest innovation is 72 AROUND THE WORLD SUCCESS now in China. Global news roundup 10 TECHNOLOGY AND ACP’s Tim Garbett has a unique EFFICIENCY Duval County Public Schools serve 54 CANADIAN JUICE CHAIN CONVENIENCE perspective on the foodservice The latest trends in technology high volumes of student meals CLEANS UP 78 OUR BRANDS equipment business. EVENTS Ali Group global expertise and convenient product delivery quickly and efficiently. Jugo Juice serves affordable, healthy drinks and sandwiches. continue to affect the way operators 68 CONSULTANTS, DEALERS think about their businesses. SUCCESS STORIES 42 CUMMINS KITCHEN GETS 80 YOUR GLOBAL PARTNER CREATIVE 58 WALK-ON’S: A CLASS ACT AND OPERATORS ATTEND Ali Group contact information 15 WAREWASHERS’ PREDICTIVE Sophisticated meals are produced The business model for this sports ALI GROUP UNIVERSITY across the globe 26 PARALLEL SUCCESS bar chain combines community Learning about the latest product Two Nashville-based companies in a corporate cafeteria. ANALYTICS BOOST service and great-tasting food. innovations from Ali Group — Aladdin Temp-Rite and HCA OPERATORS AND SERVICE companies. AGENTS Healthcare — have partnered for 46 MOD PIZZA DOES WELL BY success for over a half-century. Predictive analytics help a new DOING GOOD 70 UNIQUE CAMP PROVIDES Champion dishwashing machine Helping its communities is the operate more efficiently. 30 DONUTS ON WHEELS key to success for this rapidly OPPORTUNITIES FOR PEOPLE Donuts can go anywhere with the expanding pizza chain. WITH DISABILITIES new Donut Robot. JT’s Camp Grom offers a variety of activities for wounded veterans, people with disabilities and their families. 42 COVER STORY

STAN’S DONUTS: BRINGING DONUT EXCITEMENT TO CHICAGO

Creative, innovative donut varieties drive a Chicago-based chain’s success, with some help from Belshaw.

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he term “artisanal” has been applied “I started Labriola Baking in 1993 and sold it in to just about anything that’s edible 2013,” he says. “We did high-end artisan breads or drinkable over the past few years. for white-tablecloth restaurants and sold a lot to Whether it’s a craft beer, a heritage pork Trader Joe’s and Costco. I started that business breed or a handmade loaf of bread, the out of my car, and then when I sold it, we were word has come to represent a food item doing about $35 million in sales annually.” that’s carefully produced and full of flavor. Ready for a new challenge, Labriola entered TAnd artisanal appropriately applies when into a partnership with Berman to bring Stan’s describing the variety of delectable donuts Stan’s Donuts to Chicago. Since “his story and my story Donuts serves. Since opening its first unit in work well together,” Labriola says, the decision Chicago in 2014, Stan’s has become the go-to was made to go with the existing name rather place for whimsical, delicious donuts for than establishing a new brand from scratch. “We residents of the Windy City. The name went with his history, and his varieties were Stan’s Donuts is already familiar to unique,” Labriola says. “It’s just a good story. I residents of Los Angeles, how- think that’s why we’re so successful.” ever, as Stan Berman opened the Naturally, those donut varieties include original Stan’s Donuts in 1963 traditional favorites such as glazed, plain cake in the city’s Westwood Village and vanilla-sprinkled cake, which retail for neighborhood. $1.95 each. But Stan’s specialty donut menu Flash forward nearly 50 lists nearly 35 different donuts selling for $2.75, years later, when Rich Labriola including such taste-tempting treats as a lemon Lemon Pistachio happened to see Berman on a pistachio old fashioned, a Dreamsicle bar and Old TV travel show. Labriola already a toffee cake donut. Another list, called the Fashioned Nutella knew his way around the dough table, Dough Boy’s Best (coincidentally, “Dough Boy” Banana Pocket as he had been in the artisan bread business in is Labriola’s job title), features the top-of-the- Glazed Chicago for more than 20 years by that time. line donuts at $3.75 each. This menu includes Old Fashioned Stan’s has become the go-to place for whimsical, delicious donuts for residents of the Windy City.

pockets, one of the specialty items for which the original Stan’s location is famous, Labriola says. “It’s made like a pastry. We put Nutella or Biscoff or peanut butter in it, but we put it in before frying and we give it a diamond fold-over so the filling solidifies a little bit. So it’s not like a Bismarck.” Labriola notes that his croissant- donut hybrid, dubbed the LeStan, is one of the more popular items offered. Along with the donut selection, Stan’s offers a full selection of coffee, tea, espresso and ice cream. The combination of ice cream and donuts led to a limited-time offer last summer, which gar- Apart from the wide range of flavors of- nered significant publicity for the chain: the donut fered, one of the things that differentiates Stan’s ice cream sandwich. A staff member splits a donut from other donut shops is the way the chain (“the cake varieties work better,” Labriola says) makes its donuts. Labriola explains, “We make and fills it with ice cream or gelato. One Chicago our donuts vastly different than most people. publication listed the Stan’s Donut ice cream Our yeast-raised donuts are made kind of like sandwich as one of its must-have, “life-changing” artisan bread in the way we mix the dough and ice cream sandwiches for summer eating. the way we ferment the dough. It’s not straight

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Cap’n Crunch Bismark

Dependable ACP microwave ovens are also found in the kitchen at Stan’s.

The chain produces between

Double 20,000 and Chocolate Cake Belshaw’s 30,000 EP18-24 proofer Belshaw Century 300 helps Stan’s System produces 3,000 produce donuts donuts daily donuts per hour. efficiently. An Electro Freeze across its soft-serve The unit makes nine existing mix to machine to fryer. There’s an 18-hour “a designer donut. It’s more of a hand-forged freezer produces either cake or delicious cold fermentation time for our yeast-raised donuts, donut, and when you get that beautiful donut, yeast-raised treats at Stan’s units. and we have a very rich, old-fashioned cake it’s worth the price because it’s a very delicious donuts in just Donuts. donut. Everything about it is artisanal.” product.” 110 seconds. To make its artisanal donuts, Stan’s relies Quite literally, donut fans in Chicago on Belshaw equipment. “In my history of being continue to eat up Stan’s high-quality selections. in the baking business, buying equipment and From its start in 2014, Stan’s has now expanded having good equipment is one thing,” Labriola to nine units in Chicago, and Labriola says the says. “But what the Europeans call ‘after-sales’ chain plans to add three more units over the and the service is just as important. Irene next year or so. He estimates that the chain [Kimmerly, vice president of sales for Belshaw produces between 20,000 and 30,000 donuts Coconut Adamatic Bakery Group,] and the guys over daily across its nine existing units. And already, Cake at Belshaw have been just incredible for after- Stan’s is moving out of its brick-and-mortar sales. I can’t say enough about it.” units into new sales venues. For example, some The Belshaw Century 300 System serves Chicago-area Whole Foods Market stores now Belshaw’s mixer as the centerpiece of Stan’s production line. sell Stan’s Donuts in their bakery sections, and in action making This fast, efficient system takes up only 10 feet Labriola says plans call for more new retail the dough. of space and produces up to 3,000 donuts per partnerships in the future. hour. The unit makes either cake or yeast-raised That means a continuing partnership with donuts in just 110 seconds of frying time. Stan’s Belshaw to produce even more of Stan’s delicious also uses Belshaw’s open kettle fryers and was donuts. “If there was a choice to be made between one of the test locations for Belshaw’s new auto- Belshaw and anybody else, just the after-sales mated heated bottom icing machine. alone tips the scales greatly,” Labriola explains. Kimmerly says that Stan’s Donuts “is one “Belshaw is obviously a leader in this business.” of the more refined, elegant donut shops” she has seen. Kimmerly adds that Stan’s makes A Beverage-Air www.belshaw-adamatic.com dispenser serves up nitro cold brew coffee. 8 9 TRENDS

Multi-unit operators such as Domino’s, Starbucks and Panera Bread have paved the way, introducing a new generation of tech- savvy guests to conveniences such as online and mobile-app order and pay, voice-activated ordering, curbside and in-store express pickup, TECHNOLOGY AND self-serve kiosks, and enhanced delivery (even testing self-driving cars and drones). Consumers U.S. McDonald’s restaurants will offer delivery. have rewarded these operators for their efforts, Subway, too, is raising the stakes on technol- both in increased engagement and solid sales ogy and convenience. As part of a 2017 proto- growth during what has been an essentially flat type redesign dubbed Fresh Forward, the global CONVENIENCE foodservice market for the past several years. sandwich chain introduced self-service kiosks Panera Bread, for example, which rolled out and pickup stations for to-go and delivery quick glance at some of the biggest its technology-rich Panera 2.0 initiative in 2014, orders placed via smartphone app or chatbot. strategic moves being made by the had passed the $1 billion mark, or 26 percent Subway’s app, which went live in 2015 world’s leading foodservice com- of sales, via digital channels at the time of its and has nearly 30,000 down- panies leaves no doubt as to where acquisition in July 2017 by JAB Holdings. In loads, lets customers easily the industry is headed. Almost its last reportable quarter as a publicly traded find the nearest Subway regardless of concept or segment company (Q1 2017), Panera showed same-store unit; order ahead for ex- — from quick-service and fast- sales growth of 5.3 percent in corporate stores, press pickup or deliv- casual restaurants to corporate and outperforming the Black Box all-industry ery, where available; college dining to coffeehouses and c-stores — two composite by 690 basis points. The company customize, name Akey factors continue to drive the future: technology predicted at the time that digital sales could and save favorite and convenience. These inextricably linked forces double by 2019 and has since completed rollout orders; access continue to fundamentally and rapidly change both of delivery nationwide. promotional dis- the guest experience and how business gets done. Legions of other brands large and small con- counts; and pay tinue to follow suit, launching digital and opera- via smartphone tional initiatives to cash in on growing consumer using a pre-loaded demands for anywhere-, anytime-, any-way- Subway card or they-want-it restaurant-quality foodservice. credit card. Imagine, for example, that just three years “Consumer ago, almost all orders at McDonald’s U.S. restau- expectations are rants were placed by guests in one of two ways: changing. They want interacting with a cashier behind a counter or convenience and more speaking into a drive-thru intercom. Today, the options for convenience, fast-food giant and original standard bearer for but they also want high quality. convenience helps redefine what that means. We need to be proactive about meet- The company continues to roll ing those expectations,” notes Frank Chetcuti, out its new “Experience of the operations project manager at Subway. Future” program, convert- When it comes to delivery, which all To help ensure quality ing or building new restau- franchisees have the option of offering, manag- as well as convenience, rants to the tune of 1,000 ing the last mile to ensure individual Subway Subway called on Metro to units per quarter in which customers and catering clients receive the same develop custom-branded technologies and services quality sandwiches that they do when visit- transport cabinets that maintain both hot and cold such as self-service kiosks; ing the stores is mission critical. To that end, sandwich temperatures mobile app ordering with Subway recently partnered with Ali Group during delivery or for in-store, drive-thru or company Metro, a global manufacturer and dis- in-store pickup orders. curbside pickup; geolocation; tributor of cabinets, carts and shelving, to de- and delivery via third-party velop a custom Mightylite™ transport cabinet. partners feature prominently. The lightweight cabinet, manufactured from McDonald’s smartphone app, expanded polypropylene, maintains product introduced in 2017, has more temperatures for extended periods and comes than 20 million registered us- with three slide-in basket trays, each of which ers, a download rate fueled in can hold up to 6 foot-long or 12 6-inch subs part by a hugely popular loy- securely during delivery. alty program. By the summer “The beauty of the unit is that it allows us to of this year, more than 10,000 deliver hot and cold subs in the same carrier,”

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Chetcuti notes. “And most importantly for us is [in NPD’s CREST® study]. It has been the one U.K. retailer Marks & Spencer has begun KEY FEATURES that we can do so while maintaining high quality, thing that has grown consistently in this decade of installing HALO automatedWith a tried and tested machine at its hea , Halo is rich in features and benefits for both consumer and operator alike. whether we’re delivering hot meatball sandwich- good and bad news around the world.” gourmet coffee kiosks es or fresh, cold veggie sandwiches. It’s a boon O’Brien adds that while foodservice markets in many of its locations,HOLISTIC AND ICONIC DESIGN TO ATTRACT CONSUMER ATTENTION offering shoppers a quickPREMIUM LOOK AND FEEL – WITH BEST QUALITY HOT DRINKS TO MATCH for our franchisees’ delivery programs, especially in Great Britain and the U.S. have been largely FULL RANGE OFFER INCLUDING COFFEE, TEA AND HOT CHOCOLATE and easy gourmet cup of 35 DRINK SELECTION COMBINATIONS now with more orders coming in through our flat, traffic driven by mobile ordering was up 32 coffee under its own M&S COFFEE BEANS FRESHLY GROUND TO ORDER app, because we’re able to maintain temperatures percent in Great Britain and 50 percent in the Coffee To Go branding. 2 FRESH MILK OPTIONS, 7 LITRE AND 15 LITRE CAPACITY and ensure that delivery product quality is the U.S. in the third quarter of 2017 over the prior ENGAGING HD TOUCHSCREEN WITH ADVERTISING POTENTIAL same as in-store. We’re also able to use the units year. Studies show on average, restaurant orders COMPACT FOOTPRINT – HIGH RETURN PER SQUARE METRE CUSTOM BRANDING FOR LARGER OPERATORS for staging mobile pickup orders.” placed via mobile app or self-service kiosk Introduced to franchisees in August 2018 as often come with a larger check average — often VEND TREND: QUALITY 10 the corporate standard for delivery, the cabinets more than 20 percent higher than orders placed COFFEE ON THE GO were also designed to promote Subway brand- through an employee. ing. While Mightylite carriers are typically black Noting increasing consumer comfort with Thanks to the meteoric rise of the specialty coffee with red doors, the version developed for Subway technology and, indeed, their growing expecta- industry, consumers today are coffee-savvy and sports green doors and the chain’s logo, which tions for the customization, personalization, quality-driven. But they’re often also rushed. Much Chetcuti says is important for extending brand speed and convenience it enables, O’Brien as they’d love that large latte with an extra shot of EGRO messaging outside of the restaurants. notes, “It’s no longer a choice for foodservice decaf, they can’t always queue up at a coffeehouse is really Tapping next-gen convenience trends and operators to offer digital ordering. Doing it well and wait for the barista to whip one up. strong. We new operational solutions to help ensure suc- is table stakes.” Enter the next big opportunity in high-tech essentially built cess isn’t limited to traditional restaurants, convenience — gourmet, coffeehouse-style coffee the kiosk and the customer either. Global c-store brand 7-Eleven, for Design and Equip for Success available anywhere, anytime via self-serve, experience around that machine because we knew instance, began offering third-party delivery in Juan Martinez, president of Profitality, a Miami- automated kiosks. It’s a segment that’s beginning to it could deliver. It was also an obvious choice some markets roughly three years ago. And the based industrial engineering and foodservice percolate with the recent introduction of concepts because it’s so reliable, even under consistently company, which operates 62,000 stores in 18 consulting firm, agrees. Companies not already such as Café X, a robotic coffee bar concept in San heavy demand. Our highest-volume machine does countries, is now testing a mobile app in Dallas well down the path toward implementing Francisco, and HALO, a next-gen kiosk developed several hundred cups a day. We need that kind of and New York markets. Named 7NOWTM, the convenience-driven technology and digital by Matthew Algie, a Glasgow-based roaster that reliability.” app offers customers on-demand ordering for initiatives are behind the eight ball, he says, and supplies premium beans, equipment and training Technology advancements ensure that delivery or in-store pickup and is part of what at risk of being left behind. resources to operators across the U.K. and Ireland. convenience extends to the operator as well as the retailer calls its digital transformation. Martinez cautions, however, that adopting a “As in the U.S., we’ve seen a big trend in the U.K. to the consumer. The EGRO’s internal telemetry “Today’s digitally savvy consumer expects holistic approach is critical. Putting self-serve and around convenience for coffee but also this idea of system enables kiosk owners to monitor and a wide range of options right at their fingertips, mobile technologies into customers’ hands with- quality,” says Andrew Jack, marketing director at control the machines remotely. “For a single and 7-Eleven is delivering on that promise,” says out first putting strategic thought into design and Matthew Algie. “As the availability of coffee improves, machine or for machines across multiple 7-Eleven Chief Digital Officer Gurmeet Singh in operations to accommodate those people are becoming more discerning. We’d been locations, they’re able to remotely adjust the company’s announcement. “We continuously orders can be an even bigger risk. thinking about vending for a number of years and set drink settings, check bean and milk inventory ask our consumers how we can make their lives “Consumers having order out to try to deliver the best cup of vending coffee levels, analyze sales statistics, and receive better, and 7NOW is a proprietary solution to entry available in the palms out there. While existing offerings were quite nice messages relating to technical assistance and their on-demand needs. The app will enable our of their hands means, theoreti- from a technology and user experience standpoint, maintenance,” Lucchini says. customers to get the products they want, when cally, that an infinite number of vending coffee quality was invariably disappointing.” Designed to service on-the-go customers in and where they want them, quickly and conveni- people can order at the same time. With coffeehouse-level quality a primary markets from service stations and hospitals to ently. This is redefining convenience.” While that’s an exaggeration, it illus- focus, Matthew Algie partnered with Rancilio department stores and gyms, the HALO kiosk Using the app, consumers can purchase a wide trates a key challenge that operators need to Group to put the fully automatic EGRO coffee features a large, high-definition touch-screen selection of snacks, hot food items and beverages think about,” Martinez says. “The design of the machine at the heart of the HALO vending kiosk. interface. The compact units can be finished with (including beer and wine), as well as home goods, kitchen needs to account for these virtual con- “We began collaborating on this about five any operator’s branding and set up to accept greeting cards, cosmetics and other nonfood items sumers in the production cycle. This can mean years ago, bringing together Matthew Algie’s contactless payment and/or payment at cashier. in 7-Eleven’s inventory. The chain plans to expand segregated production areas for mobile takeout coffee expertise and Rancilio’s equipment Beverages available include coffee- and the service to more markets. and delivery orders, just as some QSR concepts expertise to create a high-quality solution for espresso-based drinks, tea and hot chocolate. “Technology has enabled an unprecedented went to years ago to better handle drive-thru the vending market,” says Andrea Lucchini, sales The kiosks hold two types of fresh milk and two level of convenience for foodservice consumers,” orders. Or, in full-service restaurants, it might manager, Europe, at Rancilio. “The idea was to varieties of coffee beans. Customers simply use notes Bob O’Brien, global senior vice president at mean designing better integration and systems put a professional, fully automatic machine inside the touch screen to select their drink choice, market research firm The NPD Group, in a recent into existing kitchens as virtual orders start a kiosk with an iconic, premium and engaging which in the case of coffee includes latte, blog. “With a few scrolls, taps and clicks, they flowing in. If you aren’t ready to produce and aesthetic.” flat white, cappuccino, espresso and double can get what they want, when and where deliver those sales to guests in fast, seamless “We were lucky to have a good partner to espresso, macchiato and mocha. They then they want it, with great speed. Digitating and consistent ways, virtual sales can nega- develop this with,” adds Ewan Reid, Matthew Algie’s choose bean and milk preferences before being the market — mobile ordering, delivery, tively impact the rest of your business.” managing director. “We work with a lot of different prompted to put their cup in place. In less than apps, order kiosks, the internet — is growing Warren Solocheck, former president of coffee machines, but across just about every a minute, their beverage is ready and they’re on rapidly in foodservice markets across all countries NPD Group’s foodservice practice, sees two key measure, we know that the cup quality from the their way.

12 13 TRENDS TRENDS back-of-house implications as front-of-house or fine-dining experience, consumers today have technologies improve and become more perva- little desire to sit in a restaurant and wait for an redictive analytics has been Predictive analytics also falls under the sive. One is strategic reconfiguration of produc- extended period for their food. We don’t have as defined by experts as, in a nut- umbrella of smart technology and smart tion areas and practices to ensure that staff handle much time as we used to.” shell, an area of statistics that kitchens. In an age when the Internet of delivery, takeout and mobile app orders quickly In addition to high-speed cooking tech- analyzes data to predict trends and Things and smartphones remain all the rage, and efficiently. Another is having the right nologies, “smart” equipment that connects to behavior patterns. In the foodser- equipment manufacturers realize the need equipment in place to be able to deliver on both the Internet can help tech-forward operators vice industry, the concept of pre- to shore up their equipment innovations to speed and quality while meeting demands for improve quality and consistency as well as be dictive analytics has become a hot one among match the way operators rely on and inter- convenience. more flexible with their menu offerings. Prestaurant operators as they try to better un- act with technology on a daily basis. “For a “Operators need seamless systems for Mike Groen, director of engineering at ACP derstand customers to more efficiently deploy Champion® Industries is doing just that receiving orders and sequencing the way that restaurant Solutions, Inc., a manufacturer and distributor labor, order and prepare food, and more. with its line of warewashers. The new food gets prepared for delivery versus for of accelerated cooking solutions, says interest in guests dining in. It’s a very different process doing dine- Internet of Things and Wi-Fi-enabled cooking and requires very different timing,” Solocheck equipment is high, but many companies aren’t yet in, takeout The HMI interfaces on says. “For a restaurant doing dine-in, takeout clear on how to apply it to their businesses. Champion’s 44 PRO and delivery, pains must be taken to ensure that and delivery, ACP works with chain operators’ internal IT Series Warewashers are one channel doesn’t negatively impact another. teams to find the right products and solutions easier to read and offer Warewashers’ You don’t want employees tripping over each pains must for their needs. In the case of a fast-growing practical information that help operators and other in the back of the house trying to produce be taken to regional c-store chain, ACP provided fully con- service agents assess orders coming in from different channels.” nected True-Touch HD Touchscreens on ARX/ the performance of this Predictive Analytics In testing its new app-based, mobile order ensure that MRX and AXP/MXP combination microwave equipment. takeout and delivery service, 7-Eleven turned to ovens. “This chain runs a lot of limited-time of- Metro to help ensure a seamless experience for one channel fers and promotions. Having the connectivity to staff and customers alike. Metro provides spe- doesn’t a single server makes loading recipes and cook- Boost Operators cialized, dedicated workstations where culinary time changes across their entire system fast and staff prep food and assemble orders for takeout negatively easy,” Groen says. “All updates come from a and/or delivery. The compact, efficient worksta- central place, and they have complete control to and Service Agents tions include an arm that can hold a tablet that impact ensure consistency. It gives them a lot of flex- can receive and display orders coming from another.” ibility to keep menus fresh and offer new items remote devices. Additionally, a separate “ambi- to keep those convenience-oriented customers ent order cart,” which can feature the opera- interested and coming back.” tor’s graphics, serves as a staging area that holds orders awaiting pickup by customers or delivery personnel. While technology’s march into the front of the house and beyond changes the customer experience at both foodservice and retail, Solocheck adds that equipment technologies help enable the convenience revolution and create efficiencies for operators. High-speed cooking technologies, in particular, increase throughput and de- crease customer wait times. “In the old days, if you went out for pizza, you’d expect to be there a while. The ovens were slower, the whole experience was slower,” Solocheck ob- serves. “Except perhaps for a special occasion

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44 PRO Series high-temperature rack conveyor dish machine features a top- mounted Human Machine Interface (HMI) offering proactive maintenance software, programmable deliming func- tionality and accurate digital user infor- 1 2 mation. Just like a smartphone uses an Using predictive intuitive, user-friendly interface backed analytics with by a powerful, machine-learning proces- Maintains consistency and Enhances food safety Champion sor, the HMI user interface features saves on training. protocol. Dishmachines touch-screen technology to make ware- The user interface may look Just as a foodservice manager allows operators to maximize up- washers, pulpers, disposers and other “fancy,” but it requires only the or service agent can easily time and minimize warewasher support equipment easy to press of a few buttons before access the equipment’s interface downtime. operate and troubleshoot. No need for either the operator and/or the for information, so can other 5 the operator — or even the service agent service agent can troubleshoot professionals who come in — to understand complicated codes. problems or check maintenance contact with the machine, like Saves on service time. “The technology works by record- needs. “You only need to hit a health department officials. Thanks to HMI technology, there ing data in terms of how often machine picture of a wrench to bring up “With the push of a button, 3 is a marked difference from the components are cycled throughout the the maintenance manual and an inspector can collect data “olden days” when service agents day and then creates parameters of the continue with buttons to select on temperatures to make sure Stops problems before they like Cook had to manually search possibility of something happening,” each component of the machine,” that the final rinse got up to get bigger. for gauges and malfunctioning explains Daniel Short, product market- Cook says. 180 degrees F,” Cook says. Because of its ability to warn 4 parts or even break apart ing manager at Champion. Operators High-volume, institutional Operators, too, can get ahead of potentially bigger problems, equipment and tinker with it just and service agents can collect this data operators, like colleges and of inspections and monitor the alert function represents Encourages regular to diagnose a problem. And, by and use it to make educated assump- universities and some large-scale temperatures themselves. The one of the most helpful aspects maintenance. “olden days,” Cook’s referring to tions as to when a component of the chains, have shown interest in data can be as detailed as of the HMI. Just like an office The same alert system can just a few years ago. machine might have an issue and ef- the technology, given their fast checking the temperature of the printer, a warewasher or even a also help operators better care Now, with the interface, a fectively schedule preventative mainte- turnover and large staff numbers. 93rd cycle of the week, which took pulper or disposer affixed with for the equipment and follow service agent can go right to nance checkups to prevent a failure. “Think back to the philosophy place at 4:15 p.m. on August 17. (It the technology will shut down planned maintenance protocol. the touch screen, press a few Champion continues to develop of Ray Kroc of McDonald’s,” Cook was 180 degrees F, by the way.) automatically and send an alert Warewashers with the HMI buttons, and see what’s working ways to help operators collect this data says. “Everything was all about Operators or service agents can about a jam before a stray fork technology will temporarily shut and what’s not. Cook is not wirelessly or via an Ethernet port to repetition, repetition, repetition. store that information in the or other foreign object gets down the machine and exaggerating when he says this maintain their own records and plan- If a chain can purchase a cloud or someone can download further caught in the entrails of send alerts to change has saved him up to two hours ning needs, Short adds. dishwasher that’s common it to a flash drive or other device the machine. the water or warn or more on diagnosis alone while The HMI interface can attach to across all locations, then any in a .CSV file instead of having to “The touch screen is the first ahead of time when on a site visit. “I can figure out warewashers of all types, though pri- manager or dishwasher is manually record the data with an line of defense before a bigger the water might the problem within minutes using marily large-scale institutional ware- familiar with the equipment, even old-school pen and clipboard. problem happens,” Cook says. eventually need the technology,” Cook says. washers are using it at the moment. It’s if people shift around “Without it, the machine might to be changed. This is just the start of a new also on some disposers and pulpers as to a different store. continue to run with a jam or “Throughout technology that can not only well as on support equipment like belts This cuts down pressure problem and cause the day and save the operator on training and scrappers for dishwashers. on the need to further damage.” weeks after the and service costs but could In every case, the system offers constantly have This information also speeds initial training, the also potentially revolutionize multiple benefits, not just for the opera- to retrain the up a service call. The operator chefs and foodservice the role of the service agent tor but also for service agents, health staff.” could potentially try to fix the directors can rely on this and how the industry thinks inspectors and others coming in contact problem first before alerting the technology to perform their about preventative maintenance. with the equipment for various reasons. agent about the problem. From own preventative maintenance Perhaps we’re closer to a Here, Gary Cook of Carolina a maintenance perspective, this without having to pay me to “smarter” kitchen than we think. Kitchen Repair, a Kernersville, feature will indicate what parts continuously come out on a N.C.-based service agent, shares might need fixing or replacing call,” Cook says. “It’s a catch-22 five benefits he sees with using in advance of a service call. for me because that’s partially this technology. This helps service agents know how we make a living as service what tools to bring with them agents, but ultimately, the on a call to ensure a quick fix happier they are, the more they and minimize downtime, saving will be able to work with service countless dollars on extensive agents on other needs like new service repairs. installations and replacements.”

16 www.championindustries.com 17 PEOPLE

li Group North America, in partner- Each winner demonstrated outstanding ship with The Berti Foundation, academic achievements and a passion for their proudly announces the first winners respective fields of study. The scholarships of its new collegiate scholarship were awarded to the following students, program. The Berti Foundation representing six Ali Group companies: Scholarship Program aims to sup- port dependents of Ali Group North America AU.S.-based employees. The foundation, named Cheyenne Barger, Parker, Pa.; for Ali Group founder Mr. Luciano Berti and his Amber Gaberseck (Beverage-Air) wife, Giancarla, focuses on supporting educa- Kalin Collins, Colchester, Vt.; tion and the arts. Nearly 100 applicants applied David Shangraw (Edlund) in 2018, the program’s first year. “The program has been created to inspire Britini Dycus, Auburn, Wash.; and educate the workforce of the future, Chad Dycus (Belshaw Adamatic) enabling students to achieve their educational goals,” says Filippo Berti, vice president of The Ke’Ondrae Gilbert, Denmark, S.C.; Berti Foundation. “As a company, Ali Group Harold Gilbert (Scotsman) Berti North America strongly believes in supporting Aylin Gomez, Lakewood, Colo.; our employees and helping their children fulfill Conrado Gomez (Ice-O-Matic) their dreams of going to college.” The program offers renewable scholarships of Destine Johnson, Allendale, S.C.; up to $10,000 annually to cover qualifying tuition Katrina Johnson (Scotsman) Scholarships and fees. If the recipient maintains the mini- mum requirements, the scholarship automati- Nicholas Pham, Midway City, Calif.; The Berti Foundation Announces the cally renews for up to four years or until the Giao Pham (CMA Dishmachines) individual earns a bachelor’s degree, whichever First Recipients of its Scholarship Program comes first. To be eligible for the scholarships, appli- cants must be high school seniors/graduates “Education is the or college undergraduates who are dependent children of full-time Ali Group North America cornerstone of a bright U.S. employees and are planning to enroll in future for the next full-time undergraduate studies at an accredited two-year or four-year college or university for generation and for this the entire academic year. country, but the cost of a quality education continues to rise. We at Ali Group are happy to help make getting a good education a little more affordable for these seven children of our colleagues,” says Filippo Berti. 18 19 PEOPLE

Cheyenne Barger Kalin Collins Britini Dycus Ke’Ondrae Gilbert Aylin Gomez Destine Johnson Nicholas Pham Parker, Pa. Colchester, Vt. Auburn, Wash. Denmark, S.C. Lakewood, Colo. Allendale, S.C. Midway City, Calif. Parent: Amber Gaberseck, Parent: David Shangraw, Parent: Chad Dycus, Parent: Harold Gilbert, Parent: Conrado Gomez, Parent: Katrina Johnson, Parent: Giao Pham, Beverage-Air Edlund Belshaw Adamatic Scotsman Ice-O-Matic Scotsman CMA Dishmachines

Course of study/college: Course of study/college: Course of study/college: Course of study/college: Course of study/college: Course of study/college: Course of study/college: Biology/Gannon University, Accounting/Champlain Nursing/Grand Canyon Biology/Coastal Carolina Nursing/Regis University, Animal and Veterinary Business Administration Erie, Pa. College, Burlington, Vt. University, Phoenix, Ariz. University, Conway, S.C. Denver, Colo. Science/Clemson with a concentration in Each winner University, Clemson, S.C. Accounting/California State Why did you choose that Why did you choose that Why did you choose that Why did you choose that Why did you choose that University, Fullerton, Calif. demonstrated course of study? course of study? course of study? course of study? course of study? Why did you choose that I’ve always been interested I chose to study accounting I’ve wanted to help people I chose this major because I had decided to start vol- course of study? Why did you choose that outstanding in science, especially life because I have always admired who were sick or badly in- I’m constantly fascinated by unteering at a hospital my Ever since I was a little girl, course of study? academic science, so biology was an accountant’s ability to make jured. Being a nurse, you get the musculoskeletal system freshman year of high school I’ve always been in love I have a passion for business. a natural choice for me. sense of lengthy and some- more hands-on experience and how it works in our because I knew I wanted to go with animals. It warms my I have a concentration in achievements While in school, I decided times complex financial state- rather than being a doctor, bodies. into healthcare. So I was able heart every time I care for accounting because I love to that I wanted to share my ments and situations. Growing which is what I need. to get a feel of the environ- animals. see the numbers and figure and a passion love of health education up, I watched my father What would you like to do ment. By junior year, I knew I out what goes where. for their with others and decided to successfully run multiple busi- What would you like to do after college? wanted to major in nursing. What would you like to do focus on community health nesses, and he always stressed after college? Once I graduate, I would after college? What would you like to do respective education. the trust and admiration he Once I’m out of college, I like to go to medical school, What would you like to do I would love to work at the after college? has for his accounting team. would like to come back obtain my doctorate degree after college? zoo as a veterinary techni- I plan to have my CPA license fields of What would you like to do to Seattle and become an and become an orthopedic Once I’m out of college, I cian. This has always been so that I can file taxes for study. after college? What would you like to do Emergency Department surgeon, assisting the popu- will most likely begin to my dream job. people. I love to make people I am interested in working after college? nurse, where I can get the lation with their aches and work. And perhaps, if all smile, and I think filing their for a government health After I graduate, I plan on tak- fast-paced environment that pains. goes well, I will eventually What do you like to do in taxes would make them happy. department or nonprofit ing the CPA exam to become a I need. go back to school after a few your spare time? I want to travel to certain organization, running health certified public accountant. What do you like to do in years of work experience I like to listen to music and places around the world; I education programs. What do you like to do in your spare time? to get my certification for hang out with my friends. hope that I can save enough What do you like to do in your spare time? I like to run on the track, physician’s assistant. money to do that. The first What do you like to do in your spare time? In my spare time, I play organize things, play video Tell us something interest- thing I am going to do out of your spare time? I am often spending time soccer with the local rec- games, read (atmospheric, What do you like to do in ing about yourself. college is buy my parents a car. I enjoy singing, both solo catching up with loved ones reational team. I also enjoy medical and astrological your spare time? I really enjoy cooking for and in choirs, and writing and old friends, traveling with watching Grey’s Anatomy on books), sing, and enjoy qual- Going to concerts, hiking and my family and friends. My What do you like to do in short stories. my dad, knitting or reading Netflix. ity time with friends and watching scary movies are all backup major would most your spare time? books for pleasure. I also like family. things I like to do often. likely be culinary arts. I am a huge soccer fan. I Tell us something about to ski and snowboard, explore Tell us something interest- grew up playing soccer and yourself that is interesting the beautiful state I call home, ing about yourself. Tell us something about Tell us something interest- even played in high school. or different. and learn to cook new recipes. I love to binge watch Netflix. yourself that is interesting ing about yourself. I know every word to At least twice a week, I sit or different. While not a first-generation Tell us something interest- “Bohemian Rhapsody” by Tell us something interest- and watch Netflix for hours. My blood type is B-positive. student — my dad went to ing about yourself. Queen and regularly sing it ing about yourself. That probably explains why community college — I am In January 2017, I flew to at karaoke events. Having transferred schools I’m always smiling and so still the first one on both my Barcelona, Spain, to see my twice it is apparent that I optimistic all the time. mom and dad’s sides of the favorite soccer team, FC never stop going after my family to move out of the Barcelona. My favorite soc- dreams until I am confident house at my age and go to a cer player is on that team, so that I am on the right path. university. it was a treat to watch him.

20 21 PEOPLE

LUCK + OPPORTUNITY = SUCCESS

Tim Garbett, “Luck is when preparation meets opportunity.” ACP the following year. This experience puts Tim Garbett, president of ACP, Inc., was told Garbett in a unique position to spot the trends president of that quote many years ago by his supervi- that affect both the industry and consumers. sor, and it has stayed with him ever since. But ACP, Inc., he expands on that line of thought by say- What Consumers Want ing, “Opportunities may come and go, but the The increasing rise in takeout and delivery discusses quality of our preparation to take advantage services is one of the most important trends of them decides whether we are successful.” Garbett sees on the consumer side. He points to the trends These cornerstones have served Garbett well as the ever-growing number of casual and fast- he has successfully led ACP — which markets casual foodservice operators who provide dedi- that affect foodservice equipment under the Amana and cated food pickup points at their restaurants. Menumaster brands — for more than a decade. “Consumers can skip the wait for table service consumers and Unlike some other foodservice profession- and pick up their meals or have them deliv- als who started their careers on a serving line ered,” says Garbett. “Some operators have their manufacturers. or in the back of the house, Garbett came to the own delivery services, and the rise of independ- foodservice equipment side of the business via an ent, third-party car services for food pickup and unorthodox route: home appliances. He started delivery to customers is growing substantially.” in the home appliance industry in the late 1970s, Garbett feels ACP is uniquely positioned working for various manufacturers until coming to support operators that offer delivery. to the home appliance division of Amana in 1987. “Commercial microwave ovens have always Garbett held a number of sales and marketing po- been a way for operators to heat food quickly sitions at Amana until being named vice president for fast delivery,” he says. “Now we can toast in 1990. His big career switch came in 1998, when and brown foods fast using new combinations he transferred to Amana Commercial as a vice of microwave, convection, infrared and president of sales; five years later, he was named impingement technologies.” general manager of the business unit. In 2006, Diners’ desire for fresher, less-processed Garbett was named president of the company and food represents another key consumer trend in kept that position when the Ali Group purchased Garbett’s eyes. “We have generations coming

22 23 PEOPLE

along that want more fresh, unpro- challenge continues to be minimizing we have too much destabilizing politi- cessed and healthy food ingredients the linear kitchen counter space oc- cal partisanship that perpetuates the and menu items,” he says. cupied by our ovens while increasing economic cycle of boom and bust.” But that brings a new set of food oven capacity and throughput,” he says, Another challenge is how to opti- safety issues for operators, especially using the Menumaster MRX series of mize current manufacturing technol- for chains. “The logistics, training and ovens as an example of a product with ogy, Garbett says. As material costs execution complexity a national chain a compact footprint that can sit on a rise, manufacturers have the opportu- faces to provide food safety from their 28-inch-deep counter and still bake a nity to make machines more efficient kitchen is daunting,” Garbett says. “The 12-inch pizza. while offsetting costs with improve- challenges of safely delivering those ments in product design, fabrication healthy products to foodservice kitch- State of the Industry and assembly. THE GLOBAL ens seem to be better served today on a Garbett sees four major challenges Manufacturers must also ensure VIEW more local scale.” today for foodservice equipment that operators receive proper train- Shrinking kitchen areas to accom- manufacturers, some of which directly ing for the equipment they use. “The Tim Garbett assesses the modate more front-of-house seating affect foodservice operators as well. hallmarks of high-speed heating foodservice scene outside represents another current trend that First, continuing political and econom- equipment are simplicity of operation, North America: affects both consumers and operators. ic uncertainty negatively affect check speed of throughput, quality of output But it’s one to which ACP’s products averages. “Having political, financial and energy efficiency,” says Garbett. Europe has excellent utility are well suited, Garbett says, noting and business leaders working together For optimal performance, these ovens It’s the responsibility of the manufac- infrastructure. Multi-unit operators that the company’s products have tra- to foster economic growth and stability require food to be consistent in weight, turer, he says, to show operators the are steadily increasing their ditionally had small footprints. “ACP’s would be a blessing,” he says. “Instead, shape and temperature before cooking. correct way to prepare the food. foodservice market share, yet Finally, attracting and retaining there are still many successful qualified workers is as important to single-unit operators. In the Middle manufacturers as it is to operators, East and Africa, where there Garbett says, and his point parallels the is dependable infrastructure, way he got into the foodservice equip- multi-unit operators are growing ment business. “The industry is full of along with diverse independent families, their friends, and people who operators. ACP manages finished got lucky and found a place in it,” he goods and spare parts inventory in says. But, he adds, “Programs devoted Belgium to supply dealers across to training engineers in commercial ACP continues to the region. kitchen equipment design are virtually nonexistent. There are talented people look for ways to Some countries in the Asia- Top: To optimize in the equipment business, but generally Pacific region have well- current they are born into it or stumble into it.” minimize the linear developed utility infrastructure, manufacturing Despite the challenges ahead, both while others are in varying technology, domestically and internationally, Garbett kitchen counter space stages of development. The manufacturers like ACP must invest in remains optimistic about the state of the better the infrastructure, the employee training, foodservice industry. “It’s a particularly its ovens occupy greater the opportunity for our Garbett says. exciting time for the industry,” he says. products. As disposable income “Consumers will always dine out for the while increasing rises, dining out increases. We Right: Attracting employees is a sake of speed, convenience, pleasure are starting to introduce our major challenge in and celebration. Where they spend their oven capacity and European business model to the this industry, but money in foodservice may shift with age, Asia-Pacific region. We have a Tim Garbett believes personal values and income, but they’re throughput. logistics center in Hong Kong to there are already many talented going to keep spending.” supply the region, while more are people working in it. planned. www.acpsolutions.com

24 25 SUCCESS STORIES

laddin Temp-Rite® customer hospitals, making it the largest hospital TriStar Centennial Medical operator in the United States today. Center in Nashville, Tenn., Park View Hospital merged with has a long and storied West Side and Parthenon Pavilion history, with roots that go hospitals in 1990. The combined back to the very beginnings hospital was renamed Centennial of HCA Healthcare. Medical Center and in 2012, it was AIn 1961, Park View Hospital rebranded with its current name. HCA AND opened next to Centennial Park Today, the 733-bed TriStar in Nashville. HCA Healthcare was Centennial Medical Center is ALADDIN: founded seven years later in an unas- considered the flagship of HCA suming blue-and-white house near Healthcare’s operations. Spanning 47 the hospital. Dr. Thomas Frist Sr., a acres, it has more than 3,200 employ- SUCCESSFUL Park View physician, got the con- ees and a staff of 1,200 physicians. cept for the company from his son, It offers a wide range of services, PARTNERS HCA hospitals have been Dr. Thomas Frist Jr., whose college including an extensive cardiac ser- enthusiastic users of many Aladdin roommate was the son of the founder vices program, pediatric services and products over the years. Here are of the Holiday Inn hotel chain. women’s services. TriStar Centennial just some of the Aladdin products Seeing some similarities between the has won numerous awards, includ- HCA foodservice operations use to hospitality and healthcare industries, ing The Joint Commission’s pres- serve patients and staff: the Frists joined with local business- tigious Gold Seal of Approval, and • Heat On Demand® man Jack Massey to form HCA. Its the American College of Surgeons • Heat On Demand Advantage® mission was, and still is, to improve Commission on Cancer Outstanding • Insulated mugs and bowls lives by improving patient care, with Achievement Award. • Clear tumblers and bowls a patient-focused vision. Since the beginning of their • Presentation® china In 1968, the physician-owners of relationship in 1968, Aladdin has • MD Premium meal delivery carts Park View traded their interest in the supported HCA and the entire • Convected-air dish heaters hospital for HCA stock, making it the healthcare industry by continuing • Air curtain refrigerators PARALLEL SUCCESS first HCA Healthcare hospital. That to create new products based on • Hot food counters same year, Aladdin began its 50-year customer input and feedback, such as partnership with HCA Healthcare the industry’s first induction heat- when Park View became the first ing activators — Heat On Demand®, hospital in Nashville to purchase introduced in 1995. This enables Aladdin products. It’s a partnership HCA Healthcare to improve its food that continues to this day. quality by delivering temperature- By the late 1970s, HCA operated appropriate meals to patients. more than 120 facilities in 25 states “Throughout the past 50 years, and four foreign countries. Aladdin we’ve been a proud partner of HCA was there, too, offering meal-delivery — witnessing first-hand their growth solutions to enable HCA hospitals to and development,” said Nathan ALADDIN TEMP-RITE AND keep hot food hot and cold food cold, Jackson, President of Aladdin Temp- from the kitchen to the patient bedside. Rite. “Their unwavering commit- In 1981, HCA purchased Hospital ment to continuous improvement of Affiliates International, growing the the patient’s healthcare experience HCA HEALTHCARE: company to nearly 350 hospitals. More has served as a guiding example for than 100 of those hospitals, however, Aladdin in our focus on the pursuit of Working and Growing Together for 50 Years would be spun off in 1987 to form patient care and comfort. We’re proud HealthTrust. Further strategic downsiz- of our jointly held 50 years of health- ings took HCA to its current size of 179 care heritage based here in Nashville.”

26 27 SUCCESS STORIES

Employees: The Key Just like at HCA, people have made Aladdin the success that it The Heart of TriStar Centennial: is today. Here, a few long-term Aladdin employees give their Its Employees to Aladdin’s Success views on Aladdin and its 50-year relationship with HCA.

they look at staffing and labor is A hospital’s facilities, services and equipment are all critically ahead of other hospitals and it important to its operation but the staff and employees really allows them to be more competi- make it special. That’s particularly true in the case of TriStar tive. When other people may fold Centennial Medical Center in Nashville, Tenn. As the successor or sell, they have the ability to to HCA Healthcare’s first hospital, Park View, TriStar Centennial stay one step ahead of the market. has a long history of service to the Nashville community, and its employees have been an essential part of its success. Can you tell us a little about Park View was also the first hospital in Nashville to use your experience using Aladdin Aladdin products. Here, three of TriStar Centennial’s Nutrition products? Services staff members share their thoughts on HCA and Aladdin. CW: The Aladdin system we Walt McClure Clifferdean Watson, operations manager, has been with HCA for 37 have now [Heat On Demand®] Eric Roebuck, Tim Altizer, Kim Sprout, Product Manager/ years; Melissa Brooks, clinical nutrition manager, just celebrated is holding the temperature so Director of Sales Vice President, Operations Consultant Services Manager her 30th anniversary with the hospital; and Walt McClure, director much better for the patients. The 27 years with Aladdin 31 years with Aladdin 25 years with Aladdin of food and nutrition, is a relative “newbie” in the group, with two quality of food is better because years of service at Centennial. the base is hot, and the plate is How have you been connected with HCA? What’s your connection with HCA? What’s the biggest innovation you’ve already preheated in the heater. ER: I used to be Aladdin’s Director of TA: I’ve always been on the op- seen come from Aladdin in your time We’re so happy to have it. We just National Accounts, so it was one of my erational side of the business. Since there? What makes HCA different from Melissa Brooks: Papa Frist feel that patients are getting bet- accounts. When I initially started with my very first day here, we’ve been KS: Definitely, our Heat On Demand other healthcare companies? valued every department. I was ter quality product because of the Aladdin, I was a sales rep with 20 HCA shipping products to HCA hospitals. induction system. HCA was one of the Walt McClure: I’ve worked told many times that when he Heat On Demand system. hospitals in my territory. I only know HCA uses our equipment and supply first adopters of this new technology. It in a lot of different hospitals in would come through the hospital, MB: People will eat more healthcare with HCA in it. Last year, we products in a high percentage of their was a new way to manage meal-delivery my prior jobs. The thing I hear Papa would always go through when the food comes up hot, had a project with them in Florida that hospitals. We also have a special tie-in and heat-retention systems for patient Clifferdean Watson most from patients when I do Nutrition Services and tell our just like it would be at home. involved 13 hospitals. We met exten- with HCA because they’re a Nashville- meal trays. We know HCA appreciates meal rounds is that, hands down, employees how he valued them It’s much more appetizing, sively with them, citing other HCA based company, and we’ve been their the fact that our hold times enable them people are friendlier here and the and how they were so needed in which helps us out as dietitians. hospitals we partner with, to help them partner since 1968. to transport food from distant kitchens culture is different. I think it’s the taking care of the patients. We’ve Patients get more nutrients understand the differences Aladdin to the patient bedside and still deliver attitudes and interactions in the tried to instill in our patients that when they feel like they’re eat- offers from a product and customer What do you think sets Aladdin apart hot, nutritious meals. staff of HCA. Everyone goes out we’re here for them and help ing a meal like they’re eating at service perspective. They moved their from other companies? of the way to make sure every them as much as we possibly can. home. In a hospital setting, if relationship from a competitor over to TA: Our attention to quality is huge, What do you think makes Aladdin need is attended to. I think that’s It’s a mindset we try to instill you can get a patient to eat, that Aladdin. and something we pride ourselves on. different from other companies in something that’s drilled down because Papa sure did. is part of the healing process. Aladdin wants its customers to buy your field? through HCA’s values. What are the biggest innovations our products and never, ever experi- KS: We sell our products direct to Clifferdean Watson: Papa Why do you think HCA has What sets Aladdin apart from you’ve seen from Aladdin in your ence a problem with them. What this our customers. Because we have our Melissa Brooks Frist [Dr. Thomas Frist Sr., HCA found the success it has over other companies? time there? means to customers such as HCA is own direct sales team who are Aladdin co-founder] was the foundation the last 50 years in such a CW: Aladdin’s the only ER: Our introduction of Heat On that the cost of ownership of Aladdin employees, not manufacturer reps, of this company. His motto, competitive business? company we’ve used since I’ve Demand technology into healthcare products is remarkably low. they know our products in detail. “Good people draw more good WMC: HCA’s approach and worked here. They’ve always foodservice absolutely grabbed the at- They also personally interact with people to them,” was so solid. how they handle procurement. been a great help as far as helping tention of operators. It came at a time customers, such as our HCA partners. It started from him on down They were one of the first ones us get the trays and equipment when people used to heat up a base for Feedback from customers is critical to and created a really good family to really start looking at buying we’ve needed. We have had great 90 minutes at 300 degrees F. We’ve also helping us improve existing products atmosphere. things in mass quantities from a success with the products. developed new, better versions of cook- and design new ones. hospital standpoint. Also, how chill systems. We always put ourselves in a position to look at what an operator’s challenges are.

Sum up Aladdin in a few words. ER: An innovator.

28 www.aladdintemprite.com 29 SUCCESS STORIES Donuts on

“snack dayparts,” which are becoming more important in the overall profit mix Wheels for many foodservice operations. Donuts Made Easy Belshaw’s new Donut Robot lets The easy-to-use Donut Robot features a continuously rotating tray that collects operators produce delicious donuts the warm donuts automatically after frying. It’s EZMelt filtration system almost anywhere. ew foods appeal to the senses in keeps the shortening clean and allows the same way donuts do. With the operator to add warm shortening their unmistakable aroma and continuously without interrupting the eye-appealing color, donuts are a frying process. Fvirtually irresistible treat. Now, with the The Donut Robot can use any type Donut Robot® from Belshaw Adamatic, of donut mix, Kimmerly says. “It is a also called the Insider Ventless Donut very handy and reliable system, and you System, operators can make mouth- don’t need any special training to use it. watering donuts just about anywhere, You just fill the hopper and turn it on. BELSHAW IN NUMBERS: anytime. People love its capacity, its versatility The Donut Robot is both mobile and and its simplicity.” Belshaw was founded ventless, allowing operators to easily To maximize branding impact, in 1923 move the system into high-traffic areas. operators can elect to wrap the system Adamatic was founded And it’s fast: The Donut Robot produces in custom banners. And customers can in 1962 donuts in just two minutes after filling see the donut-making process in action Belshaw Adamatic was the hopper. through its large glass window, adding formed by a merger in 2007 “This is a ventless, self-contained visual appeal. “We wanted it to be about Production capacity for donut-frying unit that has everything the ‘theater’ of the donut-making pro- the Insider Ventless Donut you need,” says Irene Kimmerly, vice cess,” Kimmerly says. “You always see System – Mark II: 400 president of sales for Belshaw Adamatic. kids’ faces pressed up against the side, standard size donuts per hour “It eliminates the need for a standard watching the donuts being made.” and 109 dozen mini-donuts exhaust hood. It has built-in fire sup- Belshaw has sold the Donut Robot to per hour pression, and can be designed any way the Whole Foods Market and Wegmans Production capacity for you want. It can be used both inside and grocery chains in the U.S., and to Costco the Insider Ventless Donut outside.” Wholesale and Sam’s Club internation- System – Mark V: 600 Since the Donut Robot is easily ally. “We sell it to customers who use it standard size per hour movable and ventless, it can be reposi- all over the world and find many ways to and 163 dozen mini-donuts tioned during the day to increase sales customize the design,” Kimmerly says. per hour potential. That takes donuts beyond the “It really is a step beyond what any of After-sales support: one breakfast menu and into the evolving our competitors have on the market.” year, all parts warranty

30 www.belshaw-adamatic.com 31 SUCCESS STORIES

business would require a fleet of food trucks, so the Belanich brothers took a different approach. Joyride turned its attention to providing coffee service, investing in a distribution and brewing facility, and utilizing the best beans and equipment they could source. As customers grew more sophisticated, they started to ask for more options, such as cold brew. Joyride’s solution was a growler, but when office refrigerators started to fill up with them, they looked for another answer. After a lot of tri- al and error, youngest brother Noah developed a way to put cold brew coffee in a keg, nitrogenize it and dispense it from a tap. And the company’s Craft on Draft® concept was born.

Enter the Kegerator “When most people think about a keg, they think about beer. And we’re trying to change that,” says Paul Toscano, chief of strategic part- nerships for Joyride. Toscano points out that CRAFT ON four or five years ago, the kegerator hadn’t been applied to non-alcoholic beverages. “The best way to get a craft beer is on draft; the best way to get a craft cold brew coffee is on draft.” To ensure the product would be dispensed consistently, and to provide customers with a turn- key solution, Joyride partnered with Beverage-Air to sell the equipment manufacturer’s goods. The DRAFThree brothers set out to change the kegerators offered are the BM23, which measures food truck scene in Manhattan and 24 inches wide, 29.5 inches deep and holds 4 five- instead changed office coffee service gallon kegs; the DD50, which measures 50.5 inches in markets across the country. wide, 28.2 inches deep and holds 10 five-gallon Back in 2009, David, Adam and Noah kegs; and the DD58, which measures 59 inches Belanich saw the popularity of high-end wide, 28.2 inches deep and holds up to 12 five- treat shops like Pinkberry and decided to gallon kegs. On the BM23 unit, a nitrogen tank is roll out their own food truck — Joyride — mounted on the exterior, while the larger models selling quality frozen yogurt. Customers house the tank inside. Each model can support liked the product, but the Belaniches were multiple taps and features a cold-air channel that frustrated that the truck sat idle in the provides a continuous flow through the tower so morning and through the winter. They the beverages are ice cold every time. The equip- decided that coffee would complement the ment has a heavy-duty stainless-steel top with a frozen yogurt, so they got trained as baris- drip tray, and it is available with a stainless steel or tas to offer the best coffee they could find: black vinyl exterior. Stumptown out of Portland, Ore. Joyride stocks the equipment and installs it People came down from their offices themselves. The partnership is flexible, Toscano when the truck was nearby, and customers says. “Sometimes a customer is working on a larger told the brothers that they wished Joyride project, and they will want Beverage-Air to outfit was available all day, every day. To scale the them with the right equipment,” he adds. “Then we come in afterwards with the product.”

Platform for Innovation Toscano says the equipment represents the platform on which Joyride can create new

32 33 SUCCESS STORIES “More and more, we’re seeing chains and others who want to attract Millennials, and beverage lovers in general, who want to offer something you can’t get Paul Toscano, anywhere else.” chief of strategic partnerships for Joyride.

Joyride demonstrates its commitment to sustainability in several ways. It uses Direct Trade beans — beans procured directly from growers — to make its coffees. Sourcing and brewing locally reduces carbon output from delivery. And then there are the kegs. The reus- able containers reduce waste from cans and Joyride partners with beverages. At the same time the company has New York and California and is entrenched in bottles, as well as from coffee pods and filters. Beverage-Air to provide been working to educate consumers about the those metropolitan areas along with Boston and Joyride claims the company saves between 80 customers with turnkey solutions that allow them to difference between iced coffee and cold brew Southern California. While some of its business and 160 cans or bottles per keg, depending on serve nitro coffee across a coffee, it’s been exploring new non-alcoholic comes from office coffee service, the company whether it’s a ready-to-drink or concentrated variety of venues. drinks to offer its customers. also works with restaurants from colleges to product. “Our goal in 2018 was to save 10 million A recent new offering is Nitro Matcha Cold national chains to mom-and-pop independents. bottles and cans from circulation,” Toscano Brew Tea. Other options include kombucha; This January, Starbucks began offering says. As of press time, he adds, the company is black, green and scarlet (Joyride’s take on Joyride coffee programs in its foodservice ac- pacing to achieve that ahead of schedule. cold brew hibiscus) teas; seltzer; and switchel. counts in hospitals, bookstores, colleges and To demonstrate its few high-quality non-alcoholic beverages What’s switchel? “It’s an American heritage more. “Starbucks is a great partner,” Toscano commitment to sustainability, can add a high-revenue, high-margin product Back on the Road Joyride uses Direct Trade beverage, originally from Vermont,” Toscano says. “As they started to expand into cold brew, beans. Sourcing directly that might even prompt customers to make a To pitch its story, Joyride has gone on the road explains. “It was enjoyed by colonial New they reached out to us. Imagine. We’re only from the grower reduces the special trip. with Beverage-Air, demonstrating the kegerators England farmers on hot summer days, and has seven years old and already we’re partnered carbon output from delivery. and sharing tastes of nitrogenized cold brew cof- really hit a chord with people today. I think of it with Starbucks.” A Sustainable Business fee with attendees of restaurant and convenience as a sweet, refreshing ginger beer.” Toscano is coy about some of the other large Joyride’s ability to innovate and desire to be store trade shows. “We both want to change the The switchel on tap at Joyride is from a local accounts Joyride is working with. But he names beverage taste-makers will sustain the compa- perspective about kegs,” Toscano adds. brand called Up Mountain Switchel. Joyride Noah’s New York Bagels and Las Vegas casinos ny’s relevance, Toscano says. But Joyride strives No longer on the road — but still on aims to distribute an assortment of high-quality Aria and Caesars Palace as operators who are to sustain more than growth. The company’s Joyride’s branding material — is that original brands, including Stumptown, Starbucks, Dark expanding and enhancing their beverage offer- mission is “to create a healthier and more sus- food truck. However, branded Joyride trucks Horse, Intelligentsia and other coffees, as well ings by partnering with Joyride. tainable world with revolutionary beverage.” now carry the refrigerated product to custom- as Health-Ade and Whalebird kombuchas, and “More and more, we’re seeing chains and One way Joyride strives to provide healthier ers, usually about twice a week. “People in Steven Smith Teamaker. others who want to attract Millennials, and bev- beverages is through its packaging and distribu- offices are fans; they know where the coffee is erage lovers in general, who want to offer some- tion process. Because Joyride uses local suppli- from,” Toscano laughs. “Not many coffee Out of Office thing you can’t get anywhere else,” Toscano ers and the brewed product is always cold, it distributors have fans.” As the company continues to grow, Joyride says. He estimates that many restaurants that doesn’t need preservatives. Often, preservatives keeps expanding both its customer base and its offer beer or wine on tap have one or two taps in bottled or canned drinks create an off taste, geographic coverage. It has brewing facilities in that are lagging the others in sales. Offering a requiring a sweetener to cover it up. www.beverage-air.com

34 35 SUCCESS STORIES Joseph Isaacs, CEO/Manager of While most Buzz Pop Cocktails foodservice operators use Carpigiani’s Mister Art machines in their kitchens, the flexibility these “I realized that if we This start-up maker of hat happens in product, Isaacs machines provide Vegas stays in Vegas. says. Instead, Buzz make them a good were going to produce fit for Buzz Pop’s alcohol-infused frozen treats Sometimes, at least. Pop sells directly manufacturing the most premium Other times, what to the hospitality efforts. sees massive growth using Whappens in Vegas ends up being industry, with a product, we would the start of a successful alcohol- focus on the higher “The depth of pro- of push pops each month. the manufacturer’s smart infused frozen dessert company. end and specialty gramming that enables Other than replacing parts need to spec out the The company in question is operators. Customers our customers to produce due to wear and tear expected at most exclusive, best frozen dessert machines. Buzz Pop Cocktails®, a Las Vegas- include five-star hotels like the unique products is one of the most these volumes, Buzz Pop hasn’t en- based company founded in 2017. Four Seasons, the Ritz-Carlton and important things about Carpigiani,” countered any maintenance problems sorbet machine.” The business specializes in manu- Waldorf Astoria; hotel pool bars, she says. “This machine can produce with its Carpigiani units, says Isaacs. facturing Italian sorbet-style push including most pool bars in Vegas; the standard soft serve, but it has the Carpigiani has proven such a great part- distribute its product. The company pops infused with premium spirits. and cruise lines and convention programming to be able to produce ner, he adds, that as Buzz Pop grows, the has a deal to sell its push pops through Buzz Pop While there are other alcohol- centers. a crystalline product as well as a manufacturer will be right at its side. an adult ice cream truck vendor. infused frozen desserts on the While this approach makes busi- sorbet product as well as an extremely Growth is definitely on the hori- The company is also exploring market, Buzz Pop stands out for two ness sense, it presented a challenge high-quality gelato and custard. It has zon for the company. In calendar year opening small pop-up shops around main reasons, says CEO/Manager from an equipment standpoint. “I various attachments and programming 2017, Buzz Pop did six figures in sales the country and then starting a retail Cocktails Joseph Isaacs. One is the quality of realized that if we were going to to do mono portions or production. in about six months. Over the first franchise model. Each location would its base ingredients. While it would produce the most premium product, We’re taking a standard machine and eight months of 2018, sales increased have a Carpigiani Mister Art machine be easiest for Buzz Pop to make its we would need to spec out the most infusing that with the smartness of by 2,000 percent, Isaacs says. making alcohol-infused push pops, ice Stimulates push pops with canned fruits and exclusive, best sorbet machine,” how to produce artisanal products.” With such tremendous results, Buzz cream sandwiches and sundaes. concentrated fruit juices, the com- Isaacs says. While foodservice operators pri- Pop now plans to build a second manu- It turns out, then, what happens pany focuses on quality. It uses fresh For Buzz Pop, Carpigiani was marily use Mister Art in professional facturing and distribution center, this in Vegas can grow into a mini empire fruits and fresh cold-pressed juices the answer from the very first kitchens, the unit’s capabilities make it time in Tampa, Fla. This location will in just a matter of months — with the Growth with for all its desserts. Buzz Pops have taste. While testing the product well suited for manufacturing, too. Buzz give Buzz Pop a stronger presence on right product and the right support. no artificial colors or sweeteners using Carpigiani’s Mister Art Pop, for example, uses the hose and the East Coast, including easier access “I really enjoy the Carpigiani and no corn syrup; they are gluten- machine, “we found that it tasted wand attachment, which allows employ- to cruise ships departing from Florida. machines, their durability and the free, fat-free, certified kosher and all even better. It was a marriage ees to easily and quickly fill push pop Though the company will need larger quality of the products they’re able to Carpigiani less than 100 calories, brags Isaacs. made in heaven,” Isaacs says. containers at a very high volume. machines in this facility, Buzz Pop will produce,” says Isaacs. “As we grow, I Second is Buzz Pop’s alcohol Not only did the Carpigiani The reliability of the Carpigiani still utilize Carpigiani, says Isaacs. can see always having a Carpigiani in content. Most competing products equipment provide the highest machine also makes it ideal for the In addition, Buzz Pop continues to my facilities.” have around 5 percent alcohol quality product, but it also offered company’s manufacturing and distribu- look for new and creative ways to by volume, according to Isaacs. the flexibility Buzz Pop needs. tion strategy. Since it began operations www.carpigiani.com Buzz Pop’s offerings check in at Since the company commits in the summer of 2017, Buzz Pop has 15 percent, with the spirits truly to using fresh fruits, its flavors ramped up to producing infused throughout. While freez- depend on what’s in season and tens of thousands ing alcohol is notoriously difficult, reasonably priced. Though it says Isaacs, “we figured out how manufactures only 6 to 10 flavors to turn a cocktail into an Italian at a given time, in just a year and sorbet and freeze high volumes a half, Buzz Pop has developed of premium spirits throughout around 50 flavors, each using without changing the texture, the different combinations of viscosity or anything else. There’s fruits, juices and spirits. Buzz Pop makes roughly actually a full drink in each one.” These different recipes 50 flavors of its Matching the company’s require a machine that offers adult sweet high-quality product is a business the flexibility and program- treats. model that focuses on the high mability to produce the fin- end as well. est product for each individual Going retail, with Buzz Pops flavor. “That’s an ideal task for a sitting in convenience stores next Carpigiani,” says Penny Klingler, to six packs of beer and potato chip the manufacturer’s executive vice displays, would have devalued the president of sales and marketing.

36 37 SUCCESS STORIES

A HEALTHY DOSE OF EFFICIENCY

38 39 SUCCESS STORIES

students to try a healthy and tasty ingredient in have allowed us to expand the healthy menu The sterilizer cabinet’s options across all of our foodservice programs.” design helps maintain a dish they already like. Executive chefs train optimal knife per- cooking staff to keep taste, preparation and Using the can opener has also reduced the formance by storing presentation standards high. One tool number of employee repetitive motion injuries. the cutlery on a wall And because the machine removes lids without instead of a drawer. Beyond the Classroom that’s had a cutting metal, potential contamination by metal Nutrition education programs in the café and shavings has been drastically reduced. classrooms include Get to Know the Grower, “remarkable “We have a standard can opening solution enabling students to meet and taste the harvest and offer a handful of custom alterations,” says of the farmers that supply the schools. Local impact on our Marie Boyd, director of sales-east at Edlund, Florida growers supply most of the district’s production who worked with Duval County Public Schools fruits and vegetables, much of it organic. to design and install the solution last spring. “In Another program, The Discovery Kitchen, brings efficiencies,” fact, we made a change after it was installed. The district uses 300 chefs into the schools for demonstrations and When I developed the specs with Darryl Smith, cans of product each tastings. Students can even make a trip to the is the Semi- we thought it would primarily be used for the day for cook-chill prod- Nutrition Services Center, the central production commissary’s production of sauces and dress- ucts that staff prepare Automatic s Duval County Public Schools innovates new ways to provide kitchen that produces items for the approximate- ings. After a couple weeks of use, we realized in 300-gallon batches. healthy meals to its students, it has found ways to speed kitchen ly 110,000 meals served every day at the schools. Can-Opening that the solution was being used for a host of production and sanitation. To keep production on pace at the Nutrition other products. We needed to make a field Like school districts across the country, Duval County Public Services Center while expanding the healthy Solution from modification for their various canned fruits.” ASchools in Florida aims to provide nutritious meals that students will menu items served at all the schools, the district Edlund adjusted the solution to enable it to Edlund Co. want to eat. Jane A. Zentko, MS, RDN, contract compliance director of looks for ways to save time and labor. One tool either send the rinse water into the cart with food service for the district, calls it a “delicate balance.” that’s had a “remarkable impact on our produc- the food product or bypass it altogether and To make better-for-you food more appealing, the district offers many tion efficiencies,” according to Alonza Anderson, send it down the sink drain so it didn’t dilute choices and opportunities for its 129,191 students in more than 162 project manager for the Duval County Public the product or its appeal to the students. schools to try new items. For example, children create their own salads Schools nutrition program, is the Semi-Automatic and choose their own healthy side dishes. A sodium-free spice blend, Can-Opening Solution from Edlund Co. The Avoiding Illness created by foodservice provider Chartwells K-12 and branded Bold City setup includes a Heavy Duty Crown Punch can Microbial contamination represents another Spice Blend, lets children add flavor to taste. Lemon Pepper and Cajun opener as well as a hydraulic can crusher. concern, and “healthy” food wouldn’t be Fire varieties were added for the 2018-19 school year, says Darryl Smith, healthy if it had foodborne pathogens. district manager for Chartwells K-12. Speed and Savings Another Edlund solution helps ensure food For the 2017-18 school year, the district served 1 million fresh entrée An employee puts the can at one end of the safety in Duval County Public school kitch- salads, and it has begun including grains such as quinoa in salads to allow system and simply removes the empty can at the ens as well as the Nutrition Services Center: end. This automated system removes the top of the Helios™ UV Knife Sterilizer Cabinet. The the can, inverts it and then pours the food into a patented cabinet safely stores knives in a central Staff at the Nutrition Services waiting pan, and then rinses the can. If the recipe location and also sanitizes the knives to prevent Center produce items for calls for it, the machine can also strain and rinse the spread of unhealthy microbes. approximately 110,000 meals the product. The staffer can then pop the can into According to Edlund, the high-powered UV served every day at the schools, the crusher, which saves space in the dumpster — Light System provides superior sterilization including on these food trucks. and time from taking trips out to it. compared to other methods or products that The Duval County Public Schools foodservice require expensive chemicals. The KSUV-18 will team appreciates the high-speed can-opening so- safely sterilize knives in as little as 3 minutes lution for a number of reasons. First is its ability with 99 percent efficacy (according to inde- to open a lot of cans very quickly. For example, pendent laboratory testing) and their exclusive the cold production department opens 1,750 NSF Component Certified Knife holder ensures No. 10 cans for each item containing a canned complete sterilization of the knives. ingredient on the Breakfast in the Classroom “The sterilizer cabinet helps maintain optimal menu. Some weeks, this means opening up to knife performance by storing on the wall instead 5,248 cans. That’s not to mention the 300 cans of of a drawer, reducing contact with other metal product the district uses each day for cook-chill cooking utensils and exposure to the elements products that staff prepare in 300-gallon batches that may cause rust,” Smith says. “We are con- and the 100 cans of fruit the bakery uses. fident that our staff has a clean assortment of “The speed at which we are able to open and knives on hand to prepare the fresh fruits and veg- process canned foods has increased productiv- etables that are available daily on our menus.” ity and better use of staff resources,” Smith And those fresh foods contribute to helping says, adding that the district has a goal of fully improve students’ health at school and, ideally, automating the kitchen. “These efficiencies throughout their lives.

40 www.edlundco.com 41 SUCCESS STORIES

CUMMINS KITCHEN GETS CREATIVE

The maker of diesel and alternative fuel

engines operates a kitchen that relies on

local, seasonal produce and allows for

daily menu creation and experimentation.

42 43 SUCCESS STORIES

years of high-volume work, a burnt-out light- bulb represents the only problem he’s encoun- ou could probably guess what’s tered with the GENIUSMT, on the menu of the nearest Chef Bora says. corporate cafeteria: burgers, Not only is Chef Cummins’ recipe for success sandwiches and wraps; a salad Bora happy with the is using the best equipment Y bar; and maybe a home-cooking GENIUSMT itself, he’s to cook the best ingredients station offering baked chicken, rice or also satisfied with the and the Eloma combi oven potatoes, and steamed vegetables. support he’s getting plays a key role in that scenario. There’s certainly nothing wrong with from Eloma. This that menu, but there is nothing too excit- started with initial ing about it, either. training provided by At the Indianapolis-based Global Durbin as well as Eloma Distribution Headquarters for global Regional Sales Manager power leader Cummins, the offerings and Executive Chef Ron aren’t so easy to guess. In fact, the chef Vlad Victor Bora, Cummins Lapniewski. This initial doesn’t even know what he’s cooking executive chef training went quickly: until he arrives in his kitchen each morn- Chef Bora’s familiarity ing. “We don’t have a menu here,” says with combi cooking Vlad Victor Bora, Cummins’ executive chef. his kitchen. The quality of a piece of equipment combined with the “What we make is driven by seasonality and is just as important to a dish as the quality of Eloma’s easy interface availability of food. In our industry today, the the ingredients, he says. Even with these high allowed him to get up menu is created and then the ingredients standards, he quickly warmed up to the Eloma. to speed on the unit are sourced. We are flipping that. We are Due to the frequent experimentation in Chef in about 15 minutes, Being able to sourcing the ingredients first and then we Bora’s kitchen, the simple, intuitive control says Lapniewski. On write the menu.” panel is one of the best features of the Eloma an ongoing basis, quickly and This approach, says Chef Bora, allows GENIUSMT. Being able to quickly and easily pro- Lapniewski has stayed him to experiment on a daily basis. While gram recipes into the Eloma combi supports the in regular contact with easily program he has offered salads and sandwiches and creation of new dishes. Chef Bora, making sure baked chicken since the kitchen opened in “I like that it has multiple points of informa- he’s aware of updates to recipes into the January 2017, he’s also made dishes that tion on the display when you start it up. You produces. On this front, the Eloma helps Chef Bora the GENIUSMT software and helping him get the you wouldn’t expect to find at a corporate don’t have to go into the submenu so much. serve his guests high-quality food that is consistent most out of the machine. Eloma combi cafeteria — offerings like fresh-baked That was always something I wasn’t a big fan across batches and within individual cycles. Chef Bora has also found Eloma’s 24-7 herbed focaccia bread, basmati aromatic of, having to dig deeper into the menu structure This food isn’t limited to just a dish or two customer helpline useful. “If you’re in a service supports the rice, barbecued pork ribs and slow-braised to accomplish a setting,” Chef Bora says. “The a day. Despite the presence of other convection for 200 people and something as simple as a but- beef bourguignon. display is bright and visible across the kitchen units, the Eloma is now the primary oven in Chef ton was mistakenly pressed, they can guide you creation of As a chef, he appreciates having the and large enough — but not too large.” Bora’s kitchen. He and his team use it for standard through that in a matter of seconds. That saves flexibility to create in this way. It’s actu- The interface also gives Chef Bora the level of baking and roasting, steaming and combi cooking. the day,” he says. new dishes. ally a good fit for the company’s Global precision he likes as a chef. He can set the cooking Cummins’ pastry chef even uses it as her primary Chef Bora has been so satisfied with the Distribution Headquarters as well. Cummins chamber’s temperature to the degree, humidity oven for making breads, pastries and other baked Eloma GENIUSMT, in fact, that he recommended describes the facility as “a warm, welcoming and levels to the single percentage point, cook time to goods. It’s a key to regular lunch service as well as an Eloma for the kitchen at the Cummins inviting space that inspires people emotionally, the second and even the speed of the convection meals for special evening and weekend events at headquarters in Columbus, Indiana. intellectually and physically.” Running a kitchen fan. Such precision helps Chef Bora offer guests the Cummins facility. An even bigger endorsement is a recent that allows him to improvise lets Chef Bora both food that not only tastes good but is also nutritious, Filling so many roles in a kitchen is not uncom- change he made to his own kitchen: At the participate in and contribute to this environment. ideally feeding their creativity and helping them mon for Eloma units, says John Durbin, principal beginning of 2018, Chef Bora turned his single With flexibility and creativity at the forefront perform at a high level when they’re back at work. with Allied Technologies Food Equipment, a Eloma into a double stack, going from a capacity of the kitchen’s mission, a combi-steamer from This precision, Chef Bora notes, matches his manufacturers’ rep firm that represents Eloma. of six sheet pans to 16. Not only did he need the Eloma’s GENIUSMT line is one of the kitchen’s key own personal goals and style as a chef. “In order “Versatility for a chef is usually the key,” he explains. extra capacity, but he also knew that the Eloma pieces of hot side equipment. to have a personal touch in your own interpre- “A combi has got to be able to go into and out of dif- would help him continue to produce the high- A 15-plus year veteran of professional kitch- tation of a dish, I think that’s where the exclu- ferent functions and handle different volumes, from quality food he’s dedicated to serving his guests. ens, Chef Bora had worked on cruise ships, as siveness of a chef comes into play — where your one or two pans to five loads. The Eloma can handle “We’re trying to be a notch above,” Chef a personal chef, as a caterer and in fine dining vision and your touch can mold the recipes into those demands throughout the day.” Bora says. “In order to achieve that, you have before joining Cummins in January 2017. But he your own and also underline your style.” Chef Bora, of course, is comfortable relying to have the best ingredients and the best equip- had never before worked with an Eloma combi Of course, a piece of equipment’s flexibility on the Eloma so much because the unit and the ment as well. When the kitchen was designed, oven. Chef Bora maintains high standards for is secondary to the actual quality of the food it company have proven reliable. After nearly two it was designed with that in mind.”

44 www.eloma.com 45 SUCCESS STORIES

MOD Pizza Does Well by Doing Good

OD Pizza is one of the restaurant industry’s great success stories of the past few years. In 2014, this fast-casual chain had fewer than 20 restaurants, located mostly in and around its home state of Washington. Today, MOD boasts more than 390 locations Macross the United States and the United Kingdom. What’s the source of this growth? The safe guess would be to say MOD combines a great product with pinpoint execution. While that’s true, ask anyone within the company and they’ll tell you that culture is the real key to MOD’s success. “The culture and the drive around MOD is really using pizza as the platform to put people to work,” says Director of Facilities John Watson. “We count success as not necessarily how many stores we’ve opened but how many people we’ve put to work. That’s really the driving force.” This mission-driven approach and dedication to employees extends to how and who MOD hires. The chain, which consists of about 80 percent company-owned restaurants, goes out of its way to employ people others may not consider. These include homeless teenagers, ex-convicts trying to build a better life, and people with neurological or developmental is- sues, such as autism spectrum disorder and Down syndrome. Not surprisingly, MOD’s commitment to doing the right thing includes the food it serves. This past summer, the chain introduced its first Impact Pizza, dubbed the Isaac, offered to raise awareness of teenage suicide — and accompanied by a generous charitable donation from the company. Even with all this good, the food MOD serves stands on its own thanks to its high-quality and healthful ingredients. According to Watson, when found- ers Scott and Ally Svenson started MOD, they wanted to offer food they felt good giving to their own children. “If you look at a can of our tomatoes, it will say tomatoes and water,” Watson says. “There aren’t ingredients you can’t pronounce. We have a great culinary team that strives to make every- thing with clean ingredients.” Quality ingredients earn MOD plenty of loyal customers and of course help fuel its impressive growth.

46 47 SUCCESS STORIES

calibrate its machines to make for easy dispensing. Those instructions now come with every “We’ve got this great ice, this Ice-O-Matic unit MOD receives, making it simple for the installer. Ice-O-Matic also devel- great experience, yet we don’t oped a kit for modifying the ice dispenser that accompanies each machine that goes to a MOD have extreme overhead and location. Since that time, the Ice-O-Matic units have worked smoothly with MOD’s ice and cost to accommodate that.” beverage dispensers. This level of effort is what MOD expects from its vendors, according to Watson. The While the company takes pride in its pizza, company runs lean with its facilities team, he other MOD offerings bring people through adds. As a result, MOD needs its vendors to be the doors as well, from its No Name Cake (a true partners and step up when the time comes. chocolate cake with a buttercream center and “They’re the experts. If we’re having issues a chocolate glaze) to its local craft beers to its with the ice machine or the soda dispenser, marionberry lemonade. we’re looking to them for support. You won’t be Another key differentiating factor, says with us for long if you aren’t willing to jump in Watson, is MOD’s chewable ice, produced by and help us solve the problem.” an Ice-O-Matic GEM Series Pearl Ice® Machine. While the main challenge of dispensing “Our customers have come to expect it, and we chewable ice has been solved, MOD continues get customer feedback on it. God forbid we ever to expect —and receive — high-level service changed. We would hear about it, definitely. It’s from Ice-O-Matic. Whenever there’s an is- a key part of the MOD experience at this point.” sue with a MOD ice machine, Ice-O-Matic is Offering MOD’s guests chewable Pearl Ice quick to respond with instructions for service took more than just installing a machine above technicians, parts sent overnight, or anything a soda dispenser, however. A great addition to else that’s needed, says Watson. “Everyone on any fountain drink, tea or lemonade, Pearl Ice my team has their email and leverages them for is soft, longer-lasting and chewable. Pearl Ice their expertise. I’ve never had them come back dispenses smoothly and displaces liquid to me and say anything negative.” better than any other ice. This sort of responsiveness is important for According to Stephanie Wall, West Coast many reasons, says Watson. Number one are regional manager for Ice-O-Matic, dispens- the members of “the Squad,” MOD’s frontline ing chewable ice is notoriously difficult. The employees. They’re the ones, Watson stresses, ice tends to clump together and not dispense who have to deal with dissatisfied customers well. This turned into a problem at the first few when something goes wrong. It’s important to stores where MOD installed Ice-O-Matic ma- Watson that he makes their lives as easy as pos- chines. After all, says Watson, on a hot summer sible. “I and my team have a lot of empathy for day, “you’re not going to sell many pizzas if you the Squad, the people actually working in the don’t have cold soda.” stores,” he says. “If it’s a hot day and you don’t After encountering these troubles, other have ice, it’s the Squad that has to field those companies might have simply moved back to questions.” standard ice. Watson and the team at MOD From a more traditional business perspec- decided to stick it out, however. In the stores tive, though, the trust Ice-O-Matic has earned where MOD had introduced chewable ice, he from MOD allows Watson’s team to focus on says, customers were very happy with the offer- big-picture challenges and goals. ing. Taking the easy route and switching back to MOD, says Watson, is a design-driven Chewable Pearl Ice on solving these design problems and nailing profitable. Part of that is keeping our repair costs standard ice just wasn’t the MOD way. “I don’t company. No two stores look alike. The chain from Ice-O-Matic has down its design standards and equipment pack- down. It’s a good balance. We’ve got this great ice, become a favorite of want to use the word ‘suffer,’ but there are some builds restaurants to suit the neighborhoods MOD Pizza customers. age. Addressing big-picture concerns will allow this great experience, yet we don’t have extreme things worth suffering for, and we were com- it serves. Finishes, fixtures and furnishings all The ice maker is the company to continue its impressive growth overhead and cost to accommodate that.” mitted to finding a solution,” he says. change from location to location. installed over the to 500 locations and beyond, Watson says. While 500 units represents a major mile- Figuring out how to make the machines With so much variation, there’s naturally soda dispenser. “If we had great nugget ice but it was stone for every chain, for MOD it means some- work with the soda dispenser took some effort some trial and error with MOD’s facilities — costing us an arm and a leg, I think that would thing even more. Reaching these heights will and the cooperation of MOD, Ice-O-Matic, and from chairs that aren’t as sturdy as the company quickly come to a head,” says Watson. “We’re only allow the company to do more good, one its dealer, Smith and Greene. hoped to infrastructure issues. a for-profit company. Even though we do great store at a time. In the end, says Wall, the companies hit Instead of dealing with troublesome ice ma- things with our money and support the commu- upon a solution. Ice-O-Matic learned how to chines, the facilities team, then, wants to focus nity, we wouldn’t be able to do that if we weren’t www.iceomatic.com

48 49 SUCCESS STORIES

Maximizing Space Consistency of Temperatures As one might expect, a griddle and a fryer serve Burger 21 is reaping a number of benefits from Burger 21 uses Moffat’s Turbofan oven to cook bacon as key parts of Burger 21’s equipment package. Moffat’s E32D5 Turbofan Convection Oven. “The throughout the course of the Two other pieces of equipment — a convection number one thing is the consistency of how this day. And the restaurant uses oven and a six-burner range — were also very oven cooks our items,” says Remes. “Not only that bacon across a variety of important right from the beginning. were we getting consistent cook times, but the menu items, underscoring the importance of this piece of “Burger 21 is about investing in burgers, and units hold temperatures very well.” equipment. the majority of our menu items are made from The Moffat Turbofan convection oven’s scratch,” says Remes. “This includes sauces, fan is auto reversing, which means every dressings and bakery items.” 90 seconds, the fan stops and spins in As the concept evolved, though, so did its the opposite direction. “Traditionally, equipment needs. “Over time, we were able to when using convection ovens, pans need streamline recipes, procedures and production manual and constant rotating for even and create an even smaller kitchen footprint,” says baking,” says Droter. “With Moffat’s Remes. “This meant we didn’t need a big range, auto reversing fan, product is baked con- and we sought out a high-quality convection oven sistently on all sides. This saves time and with storage and cooking capabilities.” labor as well as energy from opening and Burger 21 reached out to equipment dealer closing the oven door.” Johnson-Lancaster and Associates in Clearwater, E32D5 Turbofan Convection Ovens also Fla., to research potential options. The Johnson- have a moisture injection feature. “This adds pres- urger 21, based in Tampa, Fla., is not Lancaster team touted the benefits of Moffat’s surized water in the back, enabling it to be used your run-of-the-mill burger chain. For Turbofan® Series 30 E32D5 Convection Oven. like a combi oven,” says Droter. “The oven cooks example, while beef occupies the center “We are known for having a versatile con- bread with crisp crusts and higher rises. It of its menu, the company offers a unique vection oven with the smallest footprint, and also provides higher yields and better flavor Binterpretation of the ubiquitous burger. that’s why Burger 21 went with us,” says Jimmy with proteins.” “We look at a burger as any protein that can Droter, Moffat’s regional sales manager and ex- With Moffat’s ENERGY STAR®- be chopped, ground and made into a patty,” ecutive chef. “Users can do all aspects of baking certified E32D5 Turbofan Convection says Mike Remes, corporate executive chef for in a small space with this oven. Plus, the auto- Oven’s smaller footprint, there is no extra Burger 21. “We don’t limit burgers to our high- reversing fan and moisture injection guarantees oven space that needs heating. Remes quality certified Angus beef that comes in fresh a perfect bake every time.” says the oven’s digital timers add to the and is hand-pattied in house; we will use sushi- Moffat’s Turbofan 30 Series of convection ov- ease of use. grade ahi tuna, shrimp, turkey, chicken and a ens are designed to be versatile performance ovens. In addition, the programmability option for Burger Chain range of vegetarian options as well.” These ovens offer digital controls and one-touch these units requires pressing a single button for a Burger 21 was established under the um- models and are ideal for baking, roasting, cooking, recipe’s specific cooking program. This ensures brella of Tampa-based Front Burner Brands, holding and rethermalizing. The thermostatic range consistent results, no matter the user or owner of The Melting Pot restaurant chain. is between 150 and 550 degrees F. Despite the small Burger 21 location. Front Burner was owned by three brothers: footprint of Moffat’s E32D5 Turbofan Convection The chain has also benefitted from Increases Mark, Mike and Bob Johnston. Mark and his Oven, the unit accommodates five full-size baking Moffat’s focus on customer service. wife, Arlene, opened Burger 21’s first location sheets. This allows Burger 21 to maximize produc- “Moffat’s service is impeccable,” says in Tampa in November 2010. However, five tion in a minimal amount of space. Mike Pistorino, Burger 21’s vice presi- years ago, Burger 21 branched off as part of a Once the culinary staff started using the dent of operations. “They answer the Production in new restaurant group, Scratch Concepts, with Moffat convection oven, the chain began to phone, are timely and efficient, and their Mark and Arlene still at the helm. This com- appreciate how product quality and consistency customer care is unparalleled.” pany also owns and runs Grillsmith, which has was phenomenal from shift to shift. Burger As Burger 21 evolves to remain relevant in the five locations and a sixth planned for 2019. 21 began the process of converting its exist- fast-casual segment, the company’s plans call for Burger 21 has 25 locations, including five ing locations to the Moffat ovens and includes expanding into new markets outside larger cities, Smaller Space corporate restaurants and two licensed loca- them in all its new locations. “When it comes which means the unit prototype and equipment tions in Tampa International Airport. The to our menu, along with the grill and fryer, the package will need to be even more flexible. company’s network of 18 franchised sites Moffat oven is the backbone,” says Remes. “We “Moffat is a breath of fresh air in terms includes new locations in Alpharetta, Ga., and cook bacon day in and day out since it’s utilized of being our vendor partner,” says Remes. Albuquerque, N.M. across our menu. We also use the oven for “The company has the knowledge and Although the majority of its restaurants fea- many other items, such as baked chicken to dice expertise and provides tips, pointers and ture a fast-casual format, Burger 21 continues to in our salads, baked goods including cookies, additional features of the oven so we can test a QSR model in its St. Petersburg, Fla., and parmesan cheese crackers, and garnishes for maximize its abilities. They are a partner Albuquerque, N.M., locations. our shakes. It is used from open to close.” that betters our business.”

50 www.moffat.com 51 SUCCESS STORIES

CREAM uses the Moffat Turbofan oven to bake cookies that the chain serves warm as part of its signature scream, you has 30 stores systemwide, including ice cream sandwiches. scream…” So (in what seems like a “bringing coals to goes the old Newcastle” idea) two in the Ted Stevens playground Anchorage International Airport in “Ichant. But these days, Anchorage, Alaska. The chain plans to “rave” might be a bet- open five more units by the end of 2019, ter term for the way with a total of 50 scheduled for 2021. people feel about ice While the number of stores has cream treats from the expanded, the CREAM menu has CREAM (Cookies Rule stayed fairly true to its original concept. Everything Around Customers can now choose from about Me) chain. CREAM 20 high-quality ice has become famous cream varieties. Along for its “Perfect Ice with the ice cream “We’re more than just Cream Sandwiches,” cookie sandwiches, the made to order with chain offers brownies, an oven provider; warm, fresh-from- waffles and a donut- the-oven cookies and croissant hybrid called a we’re a culinary and indulgent ice cream “Do’sant” — all of which in such flavors as can be made into an ice solutions partner.” Cin-Ful Churro and cream sandwich. Cones, Chocoholic. sundaes, shakes and an The CREAM story ice cream taco round out when you walk in, the ovens are on starts in Berkeley, Calif. the menu. Shamieh calls display. You’ve got the cookies baking. Gus Shamieh, one of the taco “infamous,” You’ve got this amazing aroma. And the chain’s founders, featuring three ice cream they make the ice cream sandwich explains that when flavors and two top- right in front of you.” the Shamieh kids pings wrapped in a freshly baked waffle even encouraging them to sing or dance CREAM’s choice, the Moffat CREAM OF were growing up, “my cone. For something a little warmer, while serving customers. Turbofan® 30 Series E31D4 half-size mother would always CREAM offers a variety of coffee drinks, Given the smaller size of the aver- convection oven, remains up to its lead- be baking. We became including the “CREAM-agato”: a scoop age CREAM store, with seating for ing role. The oven’s clean, sleek cabinet known throughout of ice cream topped with a shot of hot anywhere from six to 12 guests, much houses a powerful, dependable performer the neighborhood for espresso. of the food prep occurs in plain view of that holds four half-size pans and can my mom’s famous ice The concept of customization plays the customer. So it was critical that the roast, bake or broil. An electronic thermo- THEA California-based CROP ice cream chain finds cream sandwiches.” a key role in CREAM’s success. It’s a ovens at CREAM not only look attrac- stat control ensures consistent tempera- With the mantra of natural extension of the trend whereby tive and perform dependably, they had tures, and the program mode allows for the key to success is customization and freshness. “serving happiness today’s customers expect everything to to have a small footprint as well. “We preprogramming frequently used settings. one ice cream sand- be served “their way.” But an equally did comparisons of multiple ovens and And it does all this in a compact 24› x 32› wich at a time,” the critical factor in CREAM’s success is the tested them in different situations,” footprint. Shamieh family — Gus, company’s core principles: a dedication says Shamieh. “We found that Moffat Moffat’s involvement with CREAM his parents and sister to quality, affordability, exceptional provided value, reliability and consist- went beyond just supplying the ovens, — made the decision service and congenial atmosphere. ency of temperature controls. These says Kristian Kuh, general manager, in 2010 to open their The chain commits to providing each were very important to us.” Moffat U.S. “They needed an equip- first CREAM store in customer with a unique, fun experience “CREAM needed a compact solution, ment solution and we involved our ex- Berkeley. The success every time they visit a CREAM location. which Moffat is known for,” explains ecutive chef. He worked with CREAM of the first location “It all starts with the recruitment and Danielle Brach, regional sales manager to optimize their recipes. This is how prompted them to hiring process,” Shamieh says. “We look for Moffat. “Our unique footprint is we’re successful with a lot of custom- franchise the con- for employees who share the vision of one of our biggest differentiators. And, ers. We’re more than just an oven pro- cept two years later. the CREAM brand. Once hired, we train Moffat was able to provide the best vider; we’re a culinary and solutions By 2017, the chain to the core principles and celebrate the [baking] consistency for their cookies.” partner,” Kuh says. had expanded into employees who reflect these princi- The placement of the ovens pro- The formula of providing custom- Colorado, Florida and ples on a daily basis.” CREAM wants vides an additional sensory experience ized choices with friendly, personalized Nevada. Now, CREAM employees to have fun while working, for the customer, Brach says. “Right service remains a winner for CREAM.

52 www.moffat.com 53 SUCCESS STORIES

ugo Juice started in 1998 with the goal of emulating the Starbucks ser- vice model by focusing on customer service and quality but with nutri- tious smoothies instead of coffee. Two decades later, Jugo Juice’s mis- sion continues to shape its success — and then some. The company has expanded from a single smoothie shop in Calgary to become one of Canada’s largest QSR fran- chises with nearly 140 owner-operated sites as well as two locations in Dubai. In fact, between 2006 and 2011, Jugo Juice’s sales increased almost 140 percent. Since its inception, the chain right- fully earned a reputation as a convenient option for consumers on the go who seek healthier meals and snacks for breakfast, lunch and dinner. Today, Jugo Juice’s menu includes three varieties of grilled wraps, paninis, an assortment of avocado toasts, and grab-and-go offerings with healthful ingredients. Jugo Juice initially focused on providing value for customers with affordable healthy foods and broad- ened its offerings and its appeal. “Our focus on being a healthier alternative to guests is on trend and in- novative,” says Rob Sullivan, Jugo Juice’s CANADIAN JUICE CHAIN

CLEANS54 UP 55 SUCCESS STORIES

“We run national store development project manager, handle up to 30 racks per hour, addressing Jugo who adds that smoothies make up about 90 stores with Juice’s high-capacity needs. Flexible fill and drain percent of the chain’s sales. only two lines with a water strainer and pressure-regulating Jugo Juice has long had an emphasis on valve ensure trouble-free operation. Jugo Juice uses Moyer Jugo Juice uses the or three Diebel’s 383HT (right) Prodigy Plus® (below) from clean eating — its smoothies feature whole “We use the dish machine how it’s intended, to clean and sanitize a Scotsman for making ice. fruits and vegetables and unsweetened juice. employees, multiple times throughout the day, in our variety of smallwares and And the commitment to clean doesn’t start and stores,” says Sullivan. “It is very user friendly. equipment components, stop with the food. Store designs allow custom- We’re also fortunate to heavily rely on single- such as tongs, spoons, so we need plates used for food ers to view the production process in full. use items, which means there’s not a lot of displays in deli cases, Jugo Juice also puts great emphasis on to be as dishware in the stores. But when it comes time juicer components and cleaning and sanitation. Due to the stores’ small for cleaning after rush or pre-close at the end wheatgrass machine footprints, three-compartment sinks are not an productive of the day, our Moyer Diebel 383HT is used parts. option. Instead, the chain employs dishwashers as possible extensively.” to properly sanitize blender jugs and thoroughly Jugo Juice uses Moyer Diebel’s 383HT to clean smallwares. with our clean and sanitize a number of Jugo Juice’s Because dish rooms typically have a higher- stores’ smallwares and equipment components. than-average staff turnover, procuring easy-to- staff. This This includes tongs, spoons, spatulas and other operate warewashing equipment is important equipment smallwares as well as plates used for food for concepts like Jugo Juice. Add in the fact that displays in deli cases, juicer components and Canada has some of the most stringent sanita- provides a wheatgrass machine parts. tion requirements in the world, and it makes “We run stores with only two or three securing the proper unit even more critical. labor benefit employees, so we need to be as productive Jugo Juice decided it was time to update as we don’t as possible with our staff. This equipment the chain’s warewashing. While researching provides a labor benefit as we don’t require a potential solutions, the chain reached out to require a dedicated person at the washing station; staff Champion Moyer Diebel, an Ontario, Canada- members can multitask rather than standing by based manufacturer of commercial warewash- dedicated the unit through a complete wash cycle,” says ing equipment. person at Sullivan. “The 383HT definitely allows us to be While Moyer Diebel entered the industry much more productive than a two- or three- making rotary glass washers, it also offers the washing compartment sink. We’re faster, cleanliness is commercial dishwashers that are dependable, elevated, and we don’t have to be concerned durable and easy to use. station.” with sanitation. Food safety and sanitation are Not only did the chain seek a dish machine massive for us and one of the reasons we make that could meet its volume demands, but it sure this unit is in all of our locations.” also needed to accommodate the stores’ small Not only does the warewasher keep Jugo footprints. “Jugo Juice was buying a competitive Juice’s employees productive and wash items need to call on them often, but when we do, warewasher brand, and we were unhappy with faster, but it helps staff in every location fol- they’re here for us.” its performance,” says Sullivan. low proper washing procedures. “Although As the Jugo Juice franchise continues to Jugo Juice chose Moyer Diebel’s 383HT we haven’t changed the use of Moyer Diebel’s grow and units expand, the chain expects to model, an undercounter, high-temperature warewashing machine, we have changed the fre- utilize Moyer Diebel warewashers even more in overflow type dishwashing machine with quency,” says Sullivan. “Our brand has expanded the coming years. built-in booster heater. The second generation to incorporate more fresh-pressed juice, so we “It is very possible our menu will evolve of Moyer Diebel’s 351HT unit, this system in- need juicers cleaned throughout the day.” where we will depend on these units even more cludes a new smart display that provides digital The Jugo Juice team also appreciates Moyer than we do now,” says Sullivan. “Moyer Diebel’s temperature readouts and cycle progress indica- Diebel’s close attention to customer service. 383HT will remain a key component in our tors to simplify daily operation. “It’s very easy to reach out to the company stores as our business continues to evolve.” In the past, Jugo Juice contended with and connect with the appropriate person to warewashing units that would struggle to keep find a solution or get an answer to a question,” www.moyerdiebel.com up with the required cycles and take too much says Sullivan. “It’s always something simple, time to heat up. The Moyer Diebel warewasher like hooking up a drain hose, and we’ve even maintains required temperatures and easily had Moyer Diebel personnel make a special handles the stores’ high-volume cleaning needs. trip to our location to assist us. It’s the best re- The unit features a 120-second cycle time and can lationship we’ve had with a vendor. We don’t

56 57 SUCCESS STORIES

WALK-ON’S: A CLASS ACT n sports, the term “walk-on” refers That same year, Walk-On’s started to a college athlete who makes a expanding through franchising. There team despite not having a scholar- are now 24 Walk-On’s restaurants with ship. But now, for both sports fans plans for another 25 units by the end of Iand non-fans alike, that term refers to 2019. The typical Walk-On’s has around a fast-growing casual restaurant chain 250 seats, but especially in older prop- that’s serving delicious Louisiana-style erties that are being converted, that food in a fun environment. number can vary significantly.

Beginnings The Three Cornerstones In the late 1990s, Brandon Landry and Walk-On’s Director of Construction Jack Warner were walk-ons on the Eric Kindon credits the chain’s success Louisiana State University basketball to three things which differentiate them team. The two became friends, and from other sports bars. “When you think although they rarely got a lot of play- about our slogan, ‘Game Day with a ing time on the court, they did Taste of Louisiana,’ it reflects three get to travel widely with the components: the food, the at- team and experience dif- mosphere and the culture,” he ferent cities and cuisines. says. “We really push to hit Flying home from a road on these 100 percent of the game at the University time. It’s nonnegotiable.” of Tennessee, the two Unlike most sports friends came up with bars, which focus primarily a restaurant concept, on their drinks and rowdy sketching out their ideas atmosphere, the menu takes on the back of a cocktail center stage at Walk-On’s. The napkin from the airplane. In food selections are based upon au- 2003, their vision came to life as the first thentic Louisiana cuisine, and are all pre- Walk-On’s Bistreaux & Bar opened near pared from scratch. “We always give the LSU’s Tiger Stadium. utmost attention to ingredients, prepa- Over the next nine years, more ration and presentation,” Kindon says. Walk-On’s units were opened through- Such specialties as Voodoo Shrimp (Gulf out the southern Louisiana area. The shrimp stuffed with cream cheese and concept drew the attention of all-star jalapeños), Duck and Andouille Gumbo, New Orleans Saints quarterback Drew Seafood Po’ Boys, and Crawfish Étouffée Brees, who became a co-owner in 2015. harken back to the chain’s origins, while

58 59 SUCCESS STORIES

Walk-On’s also has a community-based support operation that gives back to each of its local communities. During the NCAA March Madness tournament, guests are offered the option to round up their checks by an additional amount, usually somewhere between $1 and $10. The funds collected are then used to refur- bish run-down basketball courts in public parks. The first court refurbished was in Walk-On’s home city of Baton Rouge, and further collec- “They’re about providing tions will be used to redo courts in communi- ties where Walk-On’s has a restaurant. “We their customers a great definitely try to infuse ourselves in the local culture, to show how grateful we are to be part experience and great of the community,” says Kindon. product. That matches Scotsman ice All About Relationships machines have That same commitment to building relationships been part of very much with what we with the community carries over to the way Walk-On’s equipment Walk-On’s builds relationships with its suppliers. package since the do — providing them a chain first started. As an example, Cayard’s, Inc., of Baton Rouge For Walk-On’s, supplies Walk-On’s with Scotsman ice machines. the innovative great experience and a “When they got into the business,” says Cayard’s technology is as Vice President and Owner Rudy Ourso, “they had important as the great product.” chain’s relationship a dream and didn’t really know where to turn. with the distributor They came to me for assistance in doing their first and manufacturer.

location. We’ve been with them ever since.” Ourso suggested Scotsman ice machines from the very beginning, and they’ve been solid cus- tomers since that day. “It’s a long-standing re- Walk-On’s plans to expand a large selection of half-pound burgers, wraps into Texas, Alabama, Florida and the East Coast lationship we’ve had from their starting point,” from its traditional Louisiana and sandwiches appeal to those who prefer more states. And sites are under development in 12 says Chris Molitor, regional sales manager, base into Texas, Alabama, typical sports-bar fare. The dessert menu is high- other states. That leads to what Kindon calls his Scotsman Ice Systems. “They’re great people Florida and the East Coast. lighted by a bread pudding made with Krispy biggest challenge — conveying the Walk-On’s to work with.” Kevin Clark, CFSP, President of Kreme Doughnuts, and there’s an extensive culture to the new units. “How do you scale the Scotsman Ice Systems, agrees. “They’re about selection of wine, beer, specialty drinks and soft food, atmosphere and culture into a market- providing their customers a great experience drinks to round out the menu. able package to present to franchisees? How do and great product. That matches very much The atmosphere at Walk-On’s offers a sharp you mirror that?” While Walk-On’s can create with what we do — providing them a great contrast to the typical male-dominated sports systems and processes to duplicate the food experience and a great product.” bar. As Kindon explains, “We don’t hang jerseys and the atmosphere, the chain’s success is due Kindon says Walk-On’s is pleased with from the walls. It’s about creating a ‘game day’ to “a continual infusion of culture from our the Scotsman relationship and products, too. atmosphere but doing it in a classy and invit- corporate team and finding the right partners,” “When most of the talks with an equipment ing way.” As a result, the male-to-female ratio he says. In fact, during the franchisee selection company revolve around innovations and of customers is split just about evenly. “It’s a process, if the potential franchisee isn’t a good pieces of equipment as opposed to repairs place where guys bring their buddies, girls bring fit with the Walk-On’s culture, he or she won’t and dissatisfaction, as it has with Scotsman, their girlfriends, people go on dates or even just be selected to get a franchise. then you know you have a winner,” he says. [come with] family,” he says. “We really work hard to find true partners Finally, the culture of Walk-On’s reflects true Giving Back that we can build and maintain a good rela- Louisiana warmth and hospitality. “Louisiana is There’s one further way that Walk-On’s distin- tionship with going forward. We definitely renowned for its friendly culture. It’s not artifi- guishes itself from other sports bars: through its consider Scotsman one of those partners.” cial,” Kindon says. “It’s genuine.” That friendly history of community involvement. “It’s huge culture starts with the top management, he says, with us,” says Kindon. “We believe in giving back and it works its way throughout the organiza- and creating that bond with the communities tion and into the restaurants. that allow us to be part of their world.” As part of The chain’s expansion plans are taking the that, the chain has signed up as title sponsor of company further away from its Louisiana base Independence Bowl. www.scotsman-ice.com

60 61 INNOVATION

The conference center kitchen staff reports process efficiencies ehind any kitchen upgrade toured the facility to under- have greatly improved lies the drive for greater stand the process and workflow since the space underwent a kitchen efficiency. Many chefs of the kitchen and its staff. storage makeover. dream of a complete “I start by looking for any- Brenovation. Not every operation, thing that’s been jury-rigged,” though, can fund an extravagant says Metro’s Ben Lee, CFSP, of redesign in the back of the house. the assessment process. “Then Such was the case at Fort I ask if that’s ideal or if we can William Henry Hotel and make it more efficient. The Conference Center, a historic goal is to find ways to improve 163-year-old property in Lake upon what they are already George, N.Y., near the foothills of doing — to make things more the Adirondack Mountains. With functional.” a constant list of items in need Understanding the needs of of repair, the board of entrepre- the kitchen staff also meant un- neurs that owns the property derstanding how the conference must pick and choose where to center kitchen supports the entire allocate funds. Areas most visible property. The kitchen space totals to guests tend to receive fund- roughly 4,800 square feet and ing first, with back-of-the-house divides into two complete kitch- spaces often taking a backseat. ens within that square footage. “It’s hard to fund it all,” says The conference center kitchen Dan Palmer, executive chef and supports every food concept at food manager at Fort William some level, extending as far as Henry. Two years into his tenure three-quarters of a mile away to at the property, he was looking a building that serves as a rustic to jump-start things a bit more wedding and event venue. Since when along came the chance with that event venue has no kitchen the Metro-sponsored Kitchen or sprinkler system, staff cannot Storage Makeover Contest. Metro cook on-site. Instead, they trek provided more than $50,000 of all food from the kitchen in the storage and productivity solutions conference center, pushing hot to the challenged operation. boxes and rolling racks across the Before the contest, the hotel’s complex, rain or shine. Including storage areas were primitive, banquets and catering events, looking almost like they dated nine different foodservice profit back to the original construction. centers exist on the property, and In fact, Palmer noted some areas the conference center kitchen were still in original condition supports the majority of them. with plumbing and electrical Lookout Café serves as the showing. Other areas clearly did property’s busiest profit center not meet code. The problems in the summer. A 200-seat à la were many — as were the op- carte eatery, Lookout Café is portunities to take an outdated, a patio concept that operates Kitchen underperforming space and via a walk-up service model. turn it into a well-planned-out Popular menu items here include kitchen. And that’s exactly what burgers, wraps and sandwiches. Metro’s storage solutions boost the Metro team accomplished. Staff make a lot of items from productivity and workflow for scratch, relying on the confer- Storage Fort William Henry Hotel and Assessment Day ence center kitchen for all prep. First, the Metro assessment The primary cooking equipment Conference Center. team, including an ESP Pro™ at the Lookout includes a 4-foot specialist, someone trained on and 2-foot griddle, a six-burner Makeover maximizing storage capabilities, stovetop oven with an overshelf, 62 63 INNOVATION

three double-basket fryers and a steam table. foresees his team using these stations to service Restocking requires staff to make frequent the first course for banquets. “We’ll probably set trips back and forth between the Lookout up for one course and pump out some appetizers Relocating pots and and the kitchen. The location does roughly on these,” he says. “It will also be nice to roll out pans next to the Additional shelving and Chef Dan Palmer is ready to $750,000 in sales in summer alone. and add a person when we need extra prep.” cookline opened up polymer dunnage racks in the put the newly reorganized, Foodservice also extends to a group of store- “These changes alone added 50 percent space for dry storage freezer enable everything to more efficient kitchen to work. to now sit closer to fronts that line the boardwalk-style path along more prep space,” Palmer adds. “Staff no longer the kitchen prep area; remain off the floor. And in the the lake. The lineup includes a coffee/bakery, need to walk across the kitchen, making multi- new shelving keeps walk-in cooler, upgraded shelv- sandwich shop, ice cream store and fudge/can- ple trips to collect what they need for prep.” everything in order. ing replaces mismatched items. dy shop. All interconnect in the back but, again, Pot and pan storage was moved from wire The new shelving maximizes lack the space to handle prep. shelving in a back room to polymer shelving corner space by using S-hooks to Back at the main hotel, the White Lion within arm’s reach of cook staff. “Before, any time eliminate corner posts, making it Dining Room offers a house breakfast service. we were making sauces, we had to walk to another easy for staff to get the most out Because customers frequently reserve the room 60 feet away,” Palmer notes. Relocating pots of the available space. A high- White Lion Dining Room for weddings, the ho- and pans streamlines the workflow and eliminates density shelving system in the tel does not offer any additional on-site dining. the need for staff to cross paths with each other. walk-in cooler also enables staff A small on-site kitchen here supports the White New chrome shelving sits along the wall next to use an active aisle system with Lion. This represents the one food venue area to the dry goods storage and keeps dishes much the goal of maximizing space. under Palmer’s umbrella that does not heav- closer for staff. Also new: mobile polymer stor- ily rely on conference center kitchen services. All storage now exists in the main cooking age racks for pans, polymer dish Another area he does not have to worry about area. The previous pot and pan storage area now dollies for banquet dishware and — at least for now — is in-room dining as the serves as dry storage, with adjustable shelving di- an additional grid wall system to hotel does not offer room service. viders making it easy for staff to separate various hold utensils. More storage was also items. “Product now comes out of the boxes and created above a secondary prep sink Install Day the items are organized neatly, and everyone can area, specifically set up to hold lids. After the assessment, Metro narrowed down the see the inventory better,” says Palmer. This area was repurposed from its More specific areas where a more organized workflow former use as a dishwashing station. could create a much better kitchen environ- A new humidified holding Metro ment. “We found several ways to optimize the cabinet enables staff to keep food Makeover space,” says AJ Zambetti, brand manager, Metro. items at food-safe temperatures, The Metro team spent three days reorgan- and two additional transport hold- Success izing and installing all the new storage solutions, ing cabinets make it easier for staff starting with the beverage station. Staff had to to wheel food across the parking lot. Online walk 40 feet to get airpots from another area of Add to the list six smaller, insulated See more before and the kitchen before they could start coffee service pan carriers. after photos and since there was nowhere closer to store them. Opportunities for increased watch the makeover Installing a grid system on the wall elevated eve- efficiency were found everywhere, happen with Metro’s rything off the counter, and the staff now have right down to moving coats out of Kitchen Storage room for two trays to set coffee service. the kitchen. “That’s just the way Makeover videos at An additional wall storage solution system was it was forever,” Palmer says of the metro.com/ksm. added over the prep sink, which sits next to the employee coat racks being too close Learn how you can beverage station and now stores essentials such as to the main kitchen prep space. be part of the 2019 gloves and towels. It also includes a spot to hang Now employees have a dedicated Kitchen Storage airpots to dry, making the area more efficient. spot in a back corner for coats, Makeover contest! Two new stainless-steel tables create a center along with a shelving unit that island with ample space for prep work. A lot of houses backpacks and other miscel- baking, salad and dessert prep happens here. laneous staff items. On the wall next to the two tables, a canti- lever workstation with a stainless-steel work surface and shelves above provide additional work space and storage for spices and utensils. Prep area, after the makeover: New multitask stations can nestle under the Multiple prep options now allow stainless tables or under the cantilever worksta- BEFORE staff to define their own work tion. During prep time, when there is not as much The images above show what the facility looked like before the area, either at the cantilever workstation, a mobile multitask traffic flow in the kitchen as during dinner service, makeover, including a full kitchen view, and the pot and pan storage area. station or on the stainless steel staff can pull out these stainless-steel tables, which tables nearby. then serve as additional prep stations. Palmer

64 65 INNOVATION

2 1 1 Fort William Henry Hotel and Conference Center 2448 2448 MAX i_Q_4 MAX i_Q_4 Kitchen Floorplan MAX i_Q_4 4 16 12 20 19 18 17 8 7 2448NK3 2436NK3 3 6 3 2436NK3 21 22 14 16 6

2436 MAX i_Q_4 15 2448NK3 7 2436 MAX i_Q_4

2460 2460 SES/ SASE SES/ SASE 5 12 2460 SES/ SASE 13 11 10 3 5 9 New transport 23 2460 2460 2436 2436 SES/ SASE SES/ SASE 2460NK3 2460NK3 cabinets reduce the SES/ SASE SES/ SASE risk of food tipping over when staff push them across the property.

1. 36 linear feet of Metro Super Erecta® Shelving (garage, dry storage, dish storage) 2. 20 linear feet of Metro Super Erecta Pro® Shelving (main kitchen platers/dish storage, supply dunnage) 3. 15 linear feet of Super Erecta MetroSeal 3™ Shelving (freezer) 4. Metro Polymer Dunnage Rack 5. 24 linear feet of MetroMax® 4 All Polymer Shelving (walk-in cooler) 6. 12-foot Top-Track® Configuration of MetroMax 4 (walk-in cooler) 7. Two 24-inch by 48-inch MetroMax i Mobile Drying Racks (dish area transport) 8. Six 24-inch by 48-inch MetroMax i Stationary All-Polymer Shelving Units (pots/pans storage) 9. Metro Super Erecta Shelving Condiment Cart (cookline) 10. 28 linear feet of Metro SmartWall® with Accessories (Prep Sink, Beverage Station, Utensil Storage) 11. Metro Super Erecta Employee Time Clock, Coat and Gowning Configuration (back room) 12. Three Stainless Steel Worktables (prep area) Post Makeover 13. Metro Super Erecta Stainless Steel Roll-out Cart 14. Metro SmartLever™ Multifunctional Workstation “The kitchen actually had 15. Three PrepMate™ MultiStations (prep area) a lot of space; it just wasn’t 16. Poker Chip Dish Dolly w/Cover (dish area) being used properly. We 17. Four Glass Rack Dollies (glass staging area) can be more efficient 18. Metro Super Erecta Condiment Cart (cookline) 19. C5® 9 Series Heated Holding and Humidified Cabinet now with the equipment (cookline) we have,” Palmer says. 20. C5 4 Series Heated Cabinet with Insulation Armour® “The functionality of the Plus (prep area) kitchen greatly improved. 21. C5 4 Series Non-Powered Cabinet with Insulation ce-O-Matic’s newest innovation is now available in China. At a festive Armour Plus (prep area) Elevation It’s all in a smaller foot- 22. Eight Metro Mightylite™ Insulated Food Carriers; new product launch held at the Four Points By Sheraton Shanghai print. It’s tighter and just Top-load and Front-load with Dollies (catering) Pudong hotel, the Elevation Series of ice machines was introduced makes sense now.” 23. Metro myFold™ Utility Cart to more than 70 invited guests, who came from all over China to the Additionally, he notes Ievent. Over more than 20 years in China, Ice-O-Matic has built up many Series that “getting this kitchen long-term relationships with its business partners. “We are so proud and space organized frees up my grateful that we can share this exciting moment with our friends,” says brainpower to focus else- Kitty Cheng, general manager of Ice-O-Matic China. where. I’m thrilled with the Dividers on the new The innovative Elevation Series is easy to operate, clean and service. shelving units help Launches improvements, and we’re in This environmentally responsible, user-friendly line of machines produc- keep tabletop items in awe of the effect Metro has defined zones. es ice dependably and efficiently. One-touch cleaning makes sanitizing had on our business.” and deliming the machines simple.

www.metro.com www.iceomatic.com in China

66 67 EVENTS ALI GROUP

Consultants, Dealers and Operators Attend Ali Group University

nce again, the Ali Group Rancilio, Scotsman and Victory. North America Training The individual sessions allowed Center in Vernon Hills, Ill., participants to view the latest was the site of Ali Group equipment from each company OUniversity. The facility played host and, in many cases, get hands-on to some of the leading foodservice experience with the products. consultants, dealers and operators Lunches over the two days were in the U.S. During this two-and- provided by ACP and Eloma. In a-half-day educational seminar, the final activity, presented by attendees learned about the latest Carpigiani, the group broke up product developments from Ali into smaller teams and made fruit Group companies. sorbetto with awards given for The program began with creative flavor combinations. a three-hour, hands-on cook- “Keeping important foodser- ing module presented by Eloma vice stakeholders updated on the and Victory Refrigeration. Over latest trends, both in the industry the next two days, attendees and in our products, is one more were treated to learning sessions way that Ali Group companies pro- from ACP, Aladdin Temp-Rite, vide their customers with service Belshaw Adamatic, Beverage-Air, that goes far beyond just selling a Carpigiani, Champion, Edlund, product,” says Filippo Berti, chief Egro, Eloma, Ice-O-Matic, Metro, executive officer of the Ali Group.

68 EVENTS “We are thankful to have suppliers like the Ali Group who Unique Camp Provides strive to improve and enhance our Opportunities for People with training program at all levels.” Disabilities wenty-eight Vernon Hills is de- and product training Beverage-Air donated a foodservice signed to support the should encompass the refrigerator and freezer for equipment deal- very goals that encom- troubles that end users the kitchen at Camp Grom. ers from across pass PRIDE’s PEAK experience, thereby Tthe U.S. came to the Ali Training program,” enabling those team Group headquarters in says Cathy Ellickson, members to help Vernon Hills, Ill., to at- CFSP, senior vice pres- customers deal with tend the PRIDE Centric ident - dealer relations and solve the every- Resources PEAK for PRIDE Centric day problems they (Pride, Excellence, Resources. “With large encounter.” Achievement, classrooms, multiple “We at the Ali Knowledge) Training meeting spaces, and Group were pleased “Working in Event. a dedicated support to once again host the Following a wel- team, the Ali Group PRIDE PEAK Training cooperation with come dinner, the at- visit was the highlight Event,” said Filippo our vendors tendees had a full day of our Summer PEAK Berti, chief executive of training sessions on training session. We officer, Ali Group. and other equipment from Ali are thankful to have “This is just part of Group brands ACP/ suppliers like the Ali our commitment to T’s Camp Grom The Virginia in cooperation with “our dealers really Amana Menumaster, Group who strive to the important com- is a camp unlike Gentlemen Foundation vendors and other dealers demonstrated Beverage-Air, improve and enhance munity of dealers. Our any other. It’s a spearheaded the develop- really demonstrated the Champion, CMA, our training program Training Center in beach-style adven- ment of JT’s Camp Grom. true partnership of our the true Ice-O-Matic, Metro, at all levels. PRIDE’s Vernon Hills provides Jture camp in Virginia The nonprofit was founded industry,” he says. “From Scotsman and Victory. goal is to have a highly the perfect location Beach, Va., designed for by a group of men from our own team, my daugh- partnership of To conclude the event, motivated and en- for them to see the wounded veterans, their the area. JT stands for Josh ter, Emily, as well as Karen our industry.” the dealers and their gaged workforce led latest in innovative families, and adults and Thompson, a brother of Ricketts, James Marshall Ali Group trainers en- by a talented manage- equipment. Partnering children with disabili- a founding member. A and Tim Baines, helped out joyed a Chicago Cubs ment team in a work with dealers and con- ties. The camp also hon- design and build team that tremendously on the pro- game from one of the environment that sultants to help them ors Gold Star Families, spanned a variety of indus- ject. We also had support unique rooftop loca- is stimulating and grow their businesses which are direct family tries was instrumental in from Robin Nelson, Bobby Equipment on Camp tions across the street rewarding to both is one more way that members of a service donating time and resourc- Brockett and Fred Perry Grom,” says Erica Motes, from Wrigley Field. current and prospec- we demonstrate our member who died in es to turn the project from at Foodservice Solutions Beverage-Air’s vice “The Ali Group’s tive team members. position as leader in combat, an interna- a dream into a reality. Crest Design Consultants with president of sales. “It’s Headquarters and We have embraced the the foodservice equip- tional terrorist attack or Foodservice Equipment the kitchen design and fabulous to be able to Training Facility in concept that selling ment industry.” while serving abroad as Company, a Virginia Beach, layout.” FSDC is also part support your partners in part of a peacekeeping Va.-based foodservice of Crest. their endeavors to give mission. Across its 70 equipment dealer, was one Peter Kelly of back to the community. acres, guests can enjoy a of the major contributors Beverage-Air was also in- We are very proud to variety of entertainment to the effort. volved in the Camp Grom be associated with Crest Ali Group Headquarters: and self-development John Spicer, Crest’s effort, and Beverage-Air Foodservice and hope activities, such as a lake founder, says that when helped out by donat- the Camp is enjoying for fishing, wheelchair- his company was ap- ing a refrigerator and their new Beverage-Air Site of PRIDE PEAK accessible adventure proached to help with the freezer. “We welcomed equipment.” trails and a cable wake- project, they were eager the opportunity to work boarding system. to be part of it. Working with Crest Foodservice www.beverage-air.com Training Event 70 71 COVERALI GROUP STORY AROUND THE WORLD

Benjamin Borel of Pain et Partage. Making Bread for Good Pain et Partage is a social en- Neither Borel nor his terprise founded in Marseille, co-founding partner Samuel France, in 2013. Its mission Mougin had any bakery is to develop a network of experience, so they set up the socially responsible, organic a partnership with Pavail- begin- bakeries that will create ler to provide them with ning and are local jobs while providing bakery equipment. Besides pleased to have been able to bread for public-sector providing ovens, mechanical offer them a lot of advice.” establishments. kneaders, a fermentation Borel agrees, adding that This nonprofit enterprise chamber and Fermentolevain “we really do work in part- is staffed by people who dough-producing machines, nership with Pavailler. They have had difficulty finding Pavailler has given invaluable have helped us enormously.” jobs in the traditional job technical advice and support Pain et Partage has been market. “We wanted to set as Pain et Partage expands. extremely successful so up an enterprise which “It’s very interesting work- far, expanding beyond its focused on organic food, and ing with Pain et Partage, initial Marseille operation to which was based on solidar- particularly as they are not Montpellier, Lyon and Calais. ity and the support of local from a bakery background,” Projects are also planned communities,” says Benjamin says Pavailler sales manager for Paris, Toulouse and Borel, one of Pain et Partage’s Tristan Ragain. “We have Bordeaux. founding partners. supported their project from www.pavailler.com

Silko’s New Line Combines Space Pacific Coffee Brings Western-Style Coffee Cafés to China Savings and Efficiency Even the smallest kitchens If any single beverage can truly be called stores throughout China. In 2010, the can work more efficiently a global beverage, that would have to be China Resources Group purchased an 80 with Silko’s Essence Dynamic coffee. And now, Pacific Coffee Company percent stake in the chain and completed range of drawer systems. has brought the Western concept of retail its full acquisition three years later. It offers both large and coffee cafés to China. Even though tea is Pacific Coffee makes a simple promise small integrated drawers, still the most popular drink in China, coffee to its customers: “Good Coffee, Good pasta, chicken wings and pizza. To prepare which operators can equip is making strong inroads in the country. Service, Good Environment.” The chain food quickly and efficiently, Pacific Coffee with specific accessories. Data from industry website Coffee Busi- strives to provide a relaxing environment uses the Menumaster® Commercial Having prep ingredients ness Intelligence cites a 20 percent annual where people can enjoy a respite from JetwaveTM oven. This high-speed combi- close at hand saves steps growth rate for coffee consumption in China the busy Chinese everyday life. By serving nation oven bakes four times faster than for the kitchen crew and as compared with just 2 percent globally. handcrafted coffees, teas, lattes, espresso a conventional oven, ensuring that all helps them perform their Tom Neir, who had come to Hong drinks and freshly made food in a comfort- dishes will be served fast. jobs more efficiently and Kong from America’s coffee capital — able setting, the Pacific Coffee stores have The flexibility that the Menumaster comfortably. The drawers Seattle — founded Pacific Coffee Com- become a veritable urban oasis. Jetwave offers means that Pacific Coffee replace shelves under equip- pany in 1992. His goal was to establish Along with its coffee, the chain’s food Company can now offer seasonal special- ment and pull out complete- a unique fusion of Chinese and Western selections have become a major factor in ties as well as its regular menu, making it ly for easy access. Internal cultures in the coffee café environment. its growth. Customers can enjoy not just the all-day, year-round location for quality partitions are also available. Obviously, Neir hit on a successful idea: typical café specialties such as cakes, food and coffee in China. www.silko.it As of 2018, the chain had more than 400 pies and breads but also entrées like www.acpsolutions.com

72 73 COVERALI GROUP STORY AROUND THE WORLD

Rancilio: Stylishly Making Metro Helps Specialty Coffee Subway Deliver Rancilio continues its heritage of innovative coffee Delivery and corporate Metro outfitted machines with the launch of the Rancilio Special- catering sales remain the Mightylite carriers ty. It combines the Rancilio experience in making on the rise among with special sandwich stylish, efficient coffee machines with the most every type of foodser- racks to safely hold up-to-date technology available. vice establishment. and transport either There has been a seismic shift in the way Subway needed a way 18 of Subway’s people drink coffee, says Andrea Mascetti, com- to effectively transport foot-long sandwiches mercial director for Rancilio Group. “Consumers its sandwiches, both or 36 of its six-inch come in the coffee shop and aren’t just drinking hot and cold. subs. A custom- a coffee anymore,” says Mascetti. “They want an Working with designed green door Hospital Food, Freshly Prepared experience that offers new blends, single origin Subway restaurant reinforces Subway’s While local sourcing may be all the rage in high- coffee and new tastes.” And since the barista has operations, Metro devel- brand image. end restaurants these days, it’s less common become such an integral part of this new coffee oped custom elements Now, the Metro among healthcare foodservice operators. But experience, the Rancilio Specialty machine’s design for its Mightylite™ Mightylite carriers that’s exactly what the AZ Zeno Hospital in Knok- allows it to rest on the counter yet still allow the thermal transport line. help Subway keep its ke, Belgium, is doing. “We want to create a healthy barista to have direct contact with the customer. Mightylite food carriers sandwiches fresh and environment, not just for the patients but also for Input from baristas was critical in the Special- provide an ultralight, delicious until they the doctors, nurses and colleagues working here,” ty design process, says Stefano Raimondi, Rancilio super-strong delivery reach the consumer. says hospital Kitchen Manager Pieter de Smet. research and development manager. “It was solution. www.metro.com The hospital sources its food locally and pre- very helpful to have some real baristas working pares it fresh daily. AZ Zeno has more than seven with us. We transferred [their] information to the acres of land where it grows its own vegetables A Full House of Delicious Food designer to create a clear and clean workflow and and herbs; fish served at the hospital comes from a defined working area with a user-friendly control the coast less than a mile away. The Paradise City Casino in Incheon, South Korea, sets a new standard for panel,” Raimondi says. By using the control panel, The menu features four or five South Korean hospitality. This property contains not just a casino but also the barista can now get greater control over water choices of meat, fish or vege- a 711-room luxury hotel, spa, convention center, shopping mall and more temperature, regulate steam power and even tarian items; the vegetarian than 20 restaurants and foodservice outlets, ranging from high-end Italian review the performance over the last 30 cups of option changes daily. Staff to an international buffet. coffee brewed in the Specialty. make everything from Daeryung Co. Ltd. equipped the resort’s 20 back-of-the-house kitchens, What’s more, the appearance of the Specialty scratch. “We make every- eight open kitchens and 10 bars. “This project was an historic and remarkable is unique: Rancilio worked with a renowned Italian thing here,” de Smet says. project in the Korean kitchen field due to its huge scale, which required a design firm to give the machine a sleek look, in- “The stocks, the sauces, design that could perfectly drive everything in a smooth way from the kitchen spired by a classic Rancilio machine of the 1950s. everything.” to the table,” says Daeryung Project Manager Hwang JungHoon. www.ranciliogroup.com Stylish Refrigeration from Williams And culinary staff pre- JungHoon chose islands from Ambach’s System 700 and System 850 pare patient meals to order. lines as part of the equipment package. The System 850 islands were in- Now the back of the house can be just as stylish “I have an excellent staff stalled in the hotel’s main show kitchen and pizza kitchens, while the more as the front of the house. The Chameleon line from of dietitians who visit every compact System 700 lines were used in the back-of-the-house kitchens. Williams allows operators to personalize their refrig- patient every day to discuss their “Ambach islands are both heavy-duty pieces of equipment and pieces of eration equipment with food-safe vinyl wrapping. meals,” de Smet says. “We try to be art, and [they] also meet our strict standards when it comes to hygiene, Williams offers a virtually limitless range of colors and as flexible as we can with patients’ wishes. I don’t reliability and high performance,” JungHoon says. patterns, and can even texturize the material. Oper- like to have a set menu card.” Paradise City Casino sous chef Lim HeeDo has been impressed not ators can add the Chameleon coverings to almost A number of Ali Group companies help the AZ only with the design of the Ambach but with its performance as well. every product in the Williams line. Zeno Hospital produce this high-quality food: Metos “Customers should taste the food with their eyes, nose and mouth, and “Chameleon is a show-stopper. It means the cooking and chilling equipment; Burlodge carts and the layout of this kitchen means I can fulfill that. My team’s first impres- fridge can finally fit in with any design and décor,” trolleys; Friulinox blast chillers and refrigeration sion was ‘wow,’ due to the Ambach island’s black finish. They are also says Malcolm Harling, sales and marketing director equipment; Wexiödisk dishwashing machines and super-satisfied with its performance, user-friendliness and safety.” of Williams Refrigeration. “It’s the perfect way to a Rendisk waste management system. www.ambach.com personalize equipment and make an impact.” www.metos.com www.williams-refrigeration.co.uk

74 75 COVERALI GROUP STORY AROUND THE WORLD

Australian Sports Stadium Serves Hungry Fans

Australians love their sports like London and Sydney Olympic Games. Washtech warewashers. MDA citizens of few other countries do. Lillico calls the Optus Stadium “an has also done a number of Whether it’s football, cricket, golf outstanding project, a skyline item high-profile foodservice consulting or swimming, they’re truly rabid in Perth that looks sensational. It jobs and considers the Moffat team sports fans. And the new Optus will certainly lure more sporting a valued partner in their business. Stadium, located in the Burswood events to the city.” “Lots of things make Moffat a great suburb of Perth, is the ultimate pal- But the project presented some partner,” says MDA President Mike ace of sport in Australia. It opened unique challenges for foodser- Driscoll. “They are always trying to in January 2018 after nearly three vice, Lillico says. “There’s a lot of innovate, always supply first-grade years of construction, and is the grab-and-go foodservice, so there equipment and an exceptional third-largest sports stadium in the needed to be facilities to prepare, backup service. Clients know that country. It has a seating capacity regenerate and hot-hold products the products are innovative.” of 60,000 for football matches and in the outlets so that they are www.moffat.com 65,000 for soccer or rugby. For prepared when the rush comes,” music concerts, the seating can be he says. And even in a facility reconfigured to hold up to 70,000 this large, equipment size is an attendees. important factor to consider. “The Serving thousands of hungry reality is that in a stadium, seating sports or music fans at one time must take precedence,” Lillico says. represents a major undertaking, “So space is always at a premium. but the foodservice operation at The key factors we had to combine Optus Stadium is up to the task. were performance and footprint.” The facility features more than 50 Working in conjunction with foodservice options throughout the consulting firm Mike Driscoll & stadium, offering food and drink Associates (MDA), Moffat supplied for every taste and budget. In the much of the essential equipment Locker Room, patrons can watch for the stadium kitchens, including the teams warming up; the Riverview Moffat TurbofanTM convection ovens Room provides spectacular views and Waldorf® cooking suites; Metos across the Swan River. The à la kettles; Friginox blast chillers; carte and buffet restaurants are Wexiödisk dishwashers and located on the western side of the stadium, and fast-food vendors are situated around the seating areas. Despite the stadium’s size, patrons never have to walk more than 150 feet to find a food vendor. The food served in every outlet at the stadium, whether fast food or fine dining, is largely sourced from locally owned and operated businesses. Moffat supplied equipment for all of the food vendors at the stadium. Michael Lillico is general manager for sales and marketing at Moffat, which has supplied other major global projects like the

76 77 OUR BRANDS

COOKING BAKERY MEAL DELIVERY, REFRIGERATION WASHING ICE CREAM ICE MAKERS COFFEE CONTRACT, PREPARATION & & WASTE & BEVERAGE MACHINES DISTRIBUTION STORAGE SOLUTIONS MANAGEMENT DISPENSE & SERVICE

®

78 79 COVER STORY YOUR GLOBAL PARTNER AFRICA | THE AMERICAS | ASIA | AUSTRALIA AND NEW ZEALAND | EUROPE

Ali Group Global Headquarters Ali Group Germany Ali Group Russia Via Gobetti, 2a | Villa Fiorita Lochfeldstraße 28 Skladochnaja Str. 1 St. 18 | Off. 205 20063 Cernusco sul Naviglio 76437 Rastatt 127018 Moscow ALIWORLD WON Ryan Blackman Milan | Italy Germany Russia Managing Editor Phone +39 02 921991 Phone +49 7222 1597740 Phone +74 955 803360 A FOLIO MAGAZINE Ali Group North America [email protected] [email protected] [email protected] OZZIE AWARD 101 Corporate Woods Parkway FOR THE DESIGN Vernon Hills, IL 60061 USA Phone: (847) 215-5090 Ali Group Australia Ali Group Hong Kong Ali Group Singapore OF ITS 2018 EDITION. Email: [email protected] 740 Springvale Road | Mulgrave Unit C, 12/F. | Roxy Industrial Centre 140 Paya Lebar Road Melbourne Vic. 3170 58-66 Tai Lin Pai Road #08-09 AZ @ Paya Lebar Australia Kwai Chung, N.T. | Hong Kong Singapore 409015 This edition of Aliworld Magazine Phone +61 3 95183888 Phone: +86 852 2407 5422 Phone +65 6738 5393 is produced with pride by Zoomba Group Custom [email protected] [email protected] [email protected] Publishing Division (190 N. York Street, Elmhurst, IL 60126, USA) under the authority of Ali Group. Some of the content Ali Group Brazil Ali Group Japan Ali Group South Africa within this issue was reproduced Av. Dom Pedro I, 513 Toei Mishuku Building P.O. Box 30072 Jetpark 1467 with the permission of Ali Group from Vila Monumento 5F 1-13-1 Mishuku | Setagaya-ku Unit 4 Lakeview Business Park Aliworld International Edition October 2018 issue 7. São Paulo-SP | CEP. | 01552-001 1540005 Tokyo, Japan 8-10 Yaldwyn Road | Jetpark | Boksburg, RSA Zoomba Group and Ali Group wish to express Phone +55 11 20618207 Phone +81 3 5779 8850 Phone + 27 11 826 6742/1 thanks to Progressive Content [email protected] [email protected] [email protected] (Standard House, 12-13 Essex Street, London WC2R 3AA United Kingdom) for their contribution.

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4 www.aligroup.com A GLOBAL LEADER

Ali Group is the largest, most diversified global leader in the foodservice equipment industry. An Italian corporation founded over 50 years ago, the engineering heritage and traditions of several of its companies stretch back more than 100 years and include some of the most respected names in the industry.

Ali Group designs, manufactures, markets and services a broad line of equipment used for commercial food cooking, preparation and processing. With 57 manufacturing sites, over 10,000 employees in 30 countries and 76 brands, it gives life to the most extensive product portfolio in the industry, operating in almost every hospitality and catering sector.

www.aligroup.com