September 26, 2013
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Bar Rescue: The Beverage Business’ Changing Design
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Today’s cocktail culture continues to prompt foodservice operators from all industry segments to emphasize their bar areas. Doing so has a variety of implications on design, equipment selection and more.
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Facility Design Project of the Month: FireLake Grill House & Cocktail Bar at Radisson Blu, Mall of America
A creative footprint and equipment layout promote efficient production systems that allow this new hotel’s restaurant, bar, room service and catering menus to showcase local and fresh ingredients.
Draft Beer Quality from Keg to Glass
Micro Matic USA, Inc., an industry leader in the manufacture and sale of draft beer dispensing systems, providing complete solutions from stadium to corner pub. Constantly seeking new and innovative dispense products to maximize sales and profits from keg beer.
Unified Brands Promotes Campise
Multi-line foodservice equipment manufacturer Unified Brands promoted George Campise to the newly created position of national sales director.
FCSI-The Americas’ Members to Offer Foodservice Consultations During IHMRS
Members of the Foodservice Consultants Society International-The Americas will offer free consultations to attendees of the International Hotel, Motel + Restaurant Show (IHMRS), which takes place Nov. 9-12 at the Jacob K. Javits Convention Center in New York City. Attendees will be able to discuss personalized solutions for front-of-the-house, back-of-the-house and management advisory issues in a free, 45-minute consultation.
Spec Check: Steam-Jacketed Kettles
Steam-jacketed kettles have been part of food preparation for more than 100 years, with operators using this equipment to produce stocks, sauces, soups and fillings in large quantities. High-volume foodservice operations also use steam-jacketed kettles to efficiently rethermalize and hold food items until serving.