Food Trend: Sandwiches Go International
Mexican tortas, Chinese baos (meat-stuffed buns), Latin American cemitas, Vietnamese banh mi. Our favorite portable food gets globalized.
Equipment: Refrigerated prep tables and stainless steel work tables for all, professional baking rack ovens for homemade breads, steamers for baos, planchas or flat-top grills for tortas and cemitas.
Design: Assembly line, assembly line, assembly line. Food safe separation of meat, vegetables, cheese and bread.
Food Trend: Premium Chicken
It's not just breaded and fried. It's wood-roasted, spit-roasted, grilled, seared, sliced, chopped, hacked and served whole. Soon it'll take QSR by storm.
Design: Out-front equipment applications like wood-fired ovens and rotisseries for display cooking and added entertainment.
Food Trend: Sustainable Seafood
Fish bars, fish joints, raw bars and fish-focused gastropubs. Seafood's becoming more approachable, affordable and sustainably sourced. With aquacultures threatened around the globe, chefs, purchasers and operators look to find safe purveyors.
Equipment: Reach-in and under-counter refrigerators, refrigerated prep tables, custom-fabricated, refrigerated seafood-prep stations, colored chopping boards, walk-in coolers with custom shelving and storage options for fish.
2012 Best In Class Winners
See who FE&S readers named this year’s Best In Class winners. Manufacturers were evaluated for product quality, product value, product design and aesthetics, service and support, sales reps, product inventory and available product information. Click here to see the complete results.