October 2004

Cover Story: 2004 Tabletop Performance Award Winner — Blue Canyon
Our judges selected this establishment as the outstanding entry in the Over $30 Check Average category of FE&S' 2004 Tabletop Awards program. Further winners will be featured every other month in the magazine, as we extend recognition to all of this year's most extraordinary tabletop designs.

Feature Story: 2004 Best in Class Award Winners — The Class of the Industry
With an expanded base of respondents, FE&S' fourth annual Best in Class survey reveals what dealers, consultants and broadliners who subscribe to the magazine really think about the manufacturers and products that form the bottom line of foodservice E&S distribution.

Facility Design Project of the Month:

• Borgata Buffet, Atlantic City, N.J.
  The name of the game in the Borgata Hotel Casino and Spa is maximizing efficiency and quality control. This is accomplished in the 560-seat buffet restaurant with woks, a Mongolian grill, a rotisserie, a pizza oven, ranges and display cases installed in an open FOH kitchen. Behind the scenes, E&S in production, cook-chill and garde manger facilities, as well as a full-service bakery, are also used to support this restaurant and others on the Borgata property.
• Web exclusive supplement

Product Sales Tips: Hold On To Customers With Hot Holding Cabinets
Hot holding cabinets provide operators with a means of keeping cooked foods at safe temperatures while offering a surprising number of options and uses.

DSR of the Month: Roy Durlewanger, Beltram Foodservice Group, Tampa, Fla.

Chain Profile: Sheetz Convenience Restaurant
A prototype "convenience restaurant" concept — equipped with multiple-function ovens, a 22-ft.-long, double-sided, custom-fabricated prep table, a panini grill, holding cabinets, fryers and food display cases — has propelled this 53-year-old family-owned company into a new phase of expansion.

E&S Spotlight: Equipping A Moveable Feast
Whether providing meals for hungry disaster relief workers at remote locations or bringing revenue-building retail outlets to highly trafficked areas, mobile foodservices require specialized equipment packages to serve customers safely.

Editor's Perspective: Good For The Gander

Stern's Concerns: Movin'On

Operator's Opinion: Results Build Partnerships

Parting Shot: Profiting From Shared Services

DSR Clinic: What Have You Done This Year To Improve Customer Service?

Web Exclusive: Economic Outlook

In Brief: Industry News