Cover Story: Knowledge Is Power
In our August issue, two spokespeople for energy companies discussed the benefits of power, namely their sources of the power that drive foodservice equipment. In this issue, devoted to our "Product Knowledge Guide," FE&S addresses another source of power. The most fitting title to this feature might be "Product Knowledge Is Power," since we are presenting this guide to industry members in order to refresh and enhance their knowledge of the basic qualities of major pieces of kitchen equipment and supply items used by their customers.
Feature: Sanitation & Safety EquipmentAir Curtains & Air Doors
Feature: Storage & Handling EquipmentCook-Chill
Feature: Cooking EquipmentCharbroilers & Broilers
Feature: Serving EquipmentCoffee Brewers & Servers
Feature: Preparation EquipmentFood Blenders & Processors
Feature: Tabletop & SmallwaresCutlery
Editor's Perspective: One Year On
Facility Design Project of the Month: Snelling Hall
Merging two dining areas, reducing lines, enhancing menu offerings, finding a balance between self-serve and exhibition cooking, and positioning equipment in view of customers were among the ambitious goals attained during a complete renovation of a residence dining hall at the rapidly growing University of Georgia in Athens.
DSR of the Month: Jeff Behne, Economy Restaurant Fixtures
Web Exclusive: 9-11Ground Zero Revisited
In Brief: Industry News