September 2003

Cover Story: When Smaller Is Better
A reduced footprint and an innovative, more efficient equipment package are priming star Chef Jasper White's exciting and eclectic new Summer Shack concept for continuing growth.

Feature: The Restaurant at the End of the World
Confronted by challenges that range from merciless weather to logistical nightmares and months of isolation, the chefs and staff who run the only restaurant at the South Pole must be, first and foremost, cool customers.

Feature:

• Chefs' Picks 'N Pans Part II
  To get the dish from highly experienced end-users on their equipment preferences and problems, FE&S spoke with four chefs about the day-to-day use of the tools of their trade, and which E&S they most - and least - appreciate in their kitchens.
• Web exclusive supplement

Feature:

• E&S Goes to 'Market' at College Food Courts
  With competition for students and their accompanying tuition dollars rising, having an up-to-date marketplace is increasingly desirable at many colleges today. Schools want facilities that have a signature look, a concept mix featuring both the progressive and the familiar, and enough flexibility in style and equipment to change with the times.
• Web exclusive supplement

Point Counterpoint: ConsolidationsAre They Good For Reps?

Facility Design Project of the Month:

• Bourbon House, New Orleans
  Bourbon House's traditional-style New Orleans menu - classically prepared from scratch - requires diverse, high-capacity equipment with few bells and whistles in kitchens located on both the main and mezzanine levels. The main floor kitchen was also designed to accept daily seasonal seafood deliveries.
• Web exclusive supplement

DSR of the Month: Mike Dunk R.W. Smith & Co., San Diego

E&S Spotlight: Bar AreasRaising The Bar With E&S
Whether purchased for a local neighborhood pub or an elegant cocktail lounge, professional bar service tools will include equipment chosen and installed to address location, volume and layout requirements, as well as items for 'signature' service.

Product Sales Tips: Selling The Sizzle With Upright Broilers
Knowing the sort of menu programs potential customers are operating is just the first step in ensuring that you recommend the right type of upright broiler every time.

Editor's Perspective: Who Will Replace You?

Parting Shot: Time For A Better Way To Train

Operator's Opinion: Blast ChillersThe Foundation Of A Foodservice's Success

Stern's Concerns: Functional DiscountsOne More Time?

In Brief: Industry News