Saladworks is testing a new carvery setup in its Paoli, Pa., store.
The plug–and-play station features carving boards, warming lamps, sharper knives and dedicated carving staff to offer consumers the option for fresh sliced, grilled, natural and organic meats as salad toppings or sandwich fillers. The chain plans to roll out the final carvery station prototype to other stores in metropolitan markets, such as L.A. and San Francisco.
Crosby's Kitchen, a six-month-old neighborhood restaurant on the North Side of Chicago, installed a 2,500-pound, 8-spit, custom-made, wood-fired rotisserie oven for its roast chicken, prime rib, fish and vegetables. "Our core menu is focused around this piece of equipment," said owner Derek Rettell. The restaurant also offers a full rotisserie chicken meal, available for carry-out or curbside pickup using the loading zone out front. The team has been testing desserts on the grill as of late.
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