May 2003

Cover Story: 2003 Dealer of the Year, TriMark United East, A Successful Culmination Of Thoughtful Investments
Over 56 years, the firm now known as TriMark United East has grown to become New England's dominant traditional E&S dealer by regularly investing in its people, training programs and systems, adding high-value services and taking on an increasing variety of customers. Here's how it was done.

Facility Design Project of the Year: Brain Food Court At The Museum Of Science And Industry, Chicago
Designed to challenge traditional views of foodservice in a museum setting, this interactive restaurant has been selected to receive FE&S' 2003 Facility Design Project award. The FOH equipment showcase features a rotating charbroiler, infrared cooktops, a stone-hearth gas-fired oven, adjustable sneeze guards and versatile hot/cold wells. The BOH kitchen includes a full line-up of equipment, as well.

Feature: Distribution LogisticsMaking Best Practices Better

Feature: The Importance Of OEM Parts
Though generic equipment parts can be cheaper, this leading service agent argues that OEM replacement items offer operators a plethora of benefits that justify their investment.

Point Counterpoint: Buying GroupsWhat Good Do They Do?
Viewed by some as a necessary evil and by others as a necessary means of survival, buying groups are stirring up adamant opinions, both pro and con. We present both here.

Facility Design Project of the Month:

• Vu Restaurant & Lounge At The Hyatt Regency Jersey City, N.J.
  A European-style cooking battery positioned inside a glass-enclosed display kitchen provides culinary entertainment without impeding spectacular views of Manhattan and the Hudson Harbor. The foodservice facilities also include a room service preparation area and a large banquet and employee meal preparation kitchen.
• Web exclusive supplement

DSR of the Month: Doug Castino, Castino Foodservice Equipment, Rohnert Park, Calif.

NRA 2003:

• NRA 2003 Goes the Distance
• Web exclusive supplement

E&S Spotlight: BBQ/SmokersGet Smokin'! Barbecue Goes High-Tech
Old-fashioned smoky, slow-cooked barbecue is more popular than ever. Smoker equipment units have gone high-tech, however, making it easier for operators to achieve delicious results from their menu prep.

Product Sales Tips: The Hot Dish On Ranges
Because they are so essential to all operators' kitchen production yet versatile enough to be "customized" to an individual operator's particular specifications, ranges offer DSRs a wealth of options when it comes to presenting them for sale.

Editor's Perspective: 'Slop' In The Channel

Parting Shot: The Blurring Lines Of Competitive Conflict

Stern's Concerns: Buying GroupsA Perspective

In Brief: Industry News