The Specifier: Growth in the B&I Segment and Action Cooking, Case Studies and More

The Specifier from Foodservice Equipment & Supplies

February 28, 2013

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Growth in the B&I Segment and Action Cooking

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As more companies strive to recruit and retain the best and brightest employees, they are making a renewed commitment to business and industry foodservice operations. Once an afterthought, these operations now embrace major foodservice industry trends including farm to table menus and kiosks that support flexible beverage and dining options during non-peak periods.

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Master-Bilt Master Controller Option

Master-Bilt

• Electronic controller system for walk-in refrigeration systems
• New version 2.0 featuring Web2Walk-In internet access
• Reverse cycle defrost feature saves 80% energy usage over electric defrost heaters
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B&I Case Study: VF Outdoor, Inc., Alameda, Calif.

VF Outdoor, Inc., a subsidiary of VF Corporation, recently completed construction of its new corporate headquarters for its action sports retail brands The North Face, JanSport and lucy in Alameda, Calif.

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B&I Case Study: Adobe Lehi City, Utah

Adobe’s newest architecturally and artistically forward location amidst the scenic Rocky Mountains brought in Bon Appetit Management Company to manage the day to day operations of its new servery and nearly 10,000-square-foot atrium that offers dining and comingling for the software giant’s nearly 2,000 employees.

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Nobody wants to work the Window!

Berner International

Stop fumes, cold air, and insects with Berner’s Drive-Thru Air Curtain, designed specifically for installation and use in Quick Serve Restaurants. Compact, effective, and good-looking, Berner International Berner’s Drive-Thru model decreases employee turnover and saves energy.

Noncommercial Foodservice Showing Signs of Growth

In 2013, foodservice revenues from noncommercial operators are expected to grow 3.7 percent, according to data released by Technomic, a Chicago-based foodservice market research firm. Noncommercial foodservice operations accounted for 34 percent of total U.S. foodservice sales in 2012 or $200 billion, according to Technomic.

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The Customer Comes Second in Foodservice by Design

Foodservice operators that want to maximize their labor investment and avoid under-staffing during peak business periods should pay close attention to their staff’s work content, of course, but also the way they design and equip work stations.

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Taylor Company helps optimize your operation’s success

Taylor

From innovative two-sided grills to frozen yogurt and frozen carbonated beverage machines, we offer the leading-edge equipment and comprehensive solutions you need to increase efficiency and profitability.
To learn more, click here.

Baja Fresh Opens New Prototype in Atlanta Int’l Airport

Baja Fresh announced the opening of its newest Baja Fresh Express in Hartsfield-Jackson Atlanta International Airport.

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Facility Design Project of the Month: Culinary and Conference Center at Ivy Tech Community College in Indianapolis, Ind.

Six culinary labs, a restaurant/bar, a bakery café and a full catering operation or the conference center give culinary students an opportunity to learn their trade on state-of-the-art equipment situated on two lower floors and in a penthouse suite.

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