September 2004

Cover Story: FE&S 2004 Product Knowledge Guide
A comprehensive Product Knowledge Guide covering products in six major categories

• Introduction
• Sanitation & Safety Equipment
• Cooking Equipment
• Serving Equipment
• Preparation Equipment
• Storage & Handling Equipment
• Tabletop & Smallwares

Facility Design Project of the Month:

• Northwest Community Hospital Arlington Heights, Ill.
  Charbroilers, a deck oven, steamers, fryers and other production and serving equipment now occupy a space once furnished with operating tables and stretchers. This hospital's former surgical suite has been transformed into a foodservice that includes Oasis, a marketplace-style servery, and a full kitchen with patient tray assembly and storage areas.
• Web exclusive supplement
  

DSR of the Month: Dawn Ragsdale, Scruggs, Div. Strategic Equipment & Supply Corp., Knoxville, Tenn.

DSR Clinic: How Do You Build Sales At New Accounts?

E&S Spotlight: Out Of The Frying Pan, Into The Oil
Ease of use and durability in design and construction are cited by many operators as the most desirable characteristics of fry-station equipment. Efficient mise en place setups and proper oil filtration and waste management are also among important considerations for operators when they equip hot-line frying stations for production of menu items.

Editor's Perspective: Time For New Partnerships?

Parting Shot: The Benefits Of Brand Loyalty

Operator's Opinion: Guidelines For Exceeding Operators' Expectations

Web Exclusive: Economic Outlook