Food Trend: Sandwiches Go International
Mexican tortas, Chinese baos (meat-stuffed buns), Latin American cemitas, Vietnamese banh mi. Our favorite portable food gets globalized.
Equipment: Refrigerated prep tables and stainless steel work tables for all, professional baking rack ovens for homemade breads, steamers for baos, planchas or flat-top grills for tortas and cemitas.
Design: Assembly line, assembly line, assembly line. Food safe separation of meat, vegetables, cheese and bread.
Food Trend: Premium Chicken
It's not just breaded and fried. It's wood-roasted, spit-roasted, grilled, seared, sliced, chopped, hacked and served whole. Soon it'll take QSR by storm.
Design: Out-front equipment applications like wood-fired ovens and rotisseries for display cooking and added entertainment.
Food Trend: Sustainable Seafood
Fish bars, fish joints, raw bars and fish-focused gastropubs. Seafood's becoming more approachable, affordable and sustainably sourced. With aquacultures threatened around the globe, chefs, purchasers and operators look to find safe purveyors.
Equipment: Reach-in and under-counter refrigerators, refrigerated prep tables, custom-fabricated, refrigerated seafood-prep stations, colored chopping boards, walk-in coolers with custom shelving and storage options for fish.