The latest edition of Foodservice Equipment Journal is available to view free of charge online from today.
The current edition features an exclusive interview with Neil Wickers, CEO of Carluccio’s, on how a review of the business after he first took over last year led to the launch of new grab-and-go concept ‘Via’.
He outlines the opportunity for the casual dining chain to extend its business model into an area of the market that it isn’t traditionally associated with and the important of a slick kitchen operation to making the concept work.
We also catch up with Sean Burlinson, food director of healthy food-to-go chain Pod, who has been brought on board to revamp the chain’s kitchens and improve the efficiency of its back-of-house operations.
FEJ met him at the brand’s busy Leather Lane store, just off Hatton Garden, where he described the challenge of creating kitchens with optimal flow and space, and finding the right equipment suppliers to support its ambitious growth plans.
Selecting the right equipment for the right application has never been more important, and the March edition looks at how restaurant chain Drake & Morgan utilised the latest food warming solutions on the market to tackle a seasonal spike in demand and take the pressure off its kitchens.
Elsewhere, our special six-page green kitchens report provides advice on the factors that operators need to take into account to build a green kitchen, including expert tips on the key features shaping energy efficient design, while top chef John Benson-Smith kicks off the first in a series of columns with FEJ in which he answers readers’ equipment questions. And, just so you are warned, he doesn’t hold back!