Page 21 - MENU Magazine - Nov/Dec 2017

the
Experiential
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SERVICES, EQUIPMENT, INGREDIENTS & IDEAS CHANGING FOODSERVICE
BY BETH POLLOCK
Accelerated
cooking technology,
featuring high-speed and multi-tech ovens. These appliances o er the exibility of performing multiple functions in one unit. One example of this trend is the Merrychef eikon e2s, which can do a variety of tasks on demand—cooking, toasting, grilling, baking and more. This unit works particularly well for smaller kitchens, where it can take the place of several larger appliances.
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NOVEMBER / DECEMBER 2017
MENU 21
BUILDING YOUR BUSINESS as we approach a new year is about so much more than just replacing equipment. Experiential dining is hot, and it's pro table.
Build an experiential menu and your restaurant business by employing the latest services, equipment, ingredients and ideas that we've highlighted here. Restaurant innovation runs the gamut from accelerated cooking technology to a robot that prepares salads for you. Evolve the way you do business in 2018!