Page 54 - MENU Magazine - March/April 2018

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INSPIRE · INNOVATE · EMPOWER
BUNN CRESCENDO
Authentic espresso alone,
or as the keynote for a deftly composed premium beverage.
QUALITY IN THE CUP
• Ninebarpressureusedwithavariablebrew group to produce an excellent single and double shot with beautiful crema
• Tampingsensorachievesconsistentlygreatcof- fee extraction
• Precision“Ditting”burrsforaccurategrinding and great shot quality
• Idealservingtemperatureofespressoandcafé beverages are achieved with our two-tank system
GREAT DESIGN
• Consumersseethe1kg(2.2lb)beanhopperso they can view fresh whole beans
• Touchpadfeaturestwoprogrammableportion sizes from 230 to 350ml (8 to 12oz) and nine bev- erage choices, plus hot water
• Waterfall,compactfootprint(356mmWx 500mm D x 656mm H)
• Decorative,bright,bu nozzleguidestothe 140.5mm dispense area
HIGHEST QUALITY EQUIPMENT
• Engineeredwiththreepowderhoppers;two1.5kg (3.3lb) hoppers for the larger demand avours and a third 1kg (2.2lb) hopper that allows for additional avour
• Adjustablespeedaugermotorsproducegreat consistency of ingredient portioning
bunn.com/crescendo
54 MENU
MARCH / APRIL 2018
WHOLESALE CLUB
NATURALLY IMPERFECT FRUIT
Wholesale Club is a front and back of house provider for the foodservice industry. Naturally imperfect fruit (frozen and fresh) is just one of the brands that Wholesale Club o ers.
Food costs typically average around 30 per cent of a typical restaura- teur’s budget. In an industry where every measure of saving counts, ingenuity like the Naturally Imper- fect brand can mean big business for Canadian restaurateurs.
wholesaleclub.com