Around the world
Beverage-Air Creating a new image
LA-Mex restaurant chain El Pollo Loco knew exactly where to look when redesigning its kitchens. But fi nding custom refrigeration might have been a challenge given the high temperatures produced by its grills, which fi re huge quantities of chicken every day. It quickly became apparent that Beverage-Air, which has been an equipment provider to El Pollo Loco throughout its 45 years in business, had the perfect options for its various-sized sites. “Beverage-Air’s equipment always fi ts our needs well,” says Brian Carmichall, chief development offi cer. “The company makes solid, durable equipment at a fair price, and this hit a sweet spot for us [with the new prototypes].” Diane Lyons, senior designer of TriMark Orange
County, to whom El Pollo Loco outsources kitchen design, adds: “Beverage-Air products have been great for El Pollo Loco as these units are available for us, priced well, great value, and hold temperatures reliably.”
beverage-air.com
Silko BY THE SEA
Set in the Italian seaside area of Milano Marittima, Filo di Vento is managed by Raff aella Saragoni along with her husband and son. Creating this family-run restaurant has been the fulfi llment of their dream, and their dedication is evident in the food they serve. The kitchen is entirely equipped with Silko-branded products thanks to dealer representative Mazzotti, who knew the design and quality of all-Silko branded equipment would satisfy this dedicated client. Filo di Vento has chosen all Silko equipment, relying on its design and quality, and the new Sliding Ergonomics, a distinguishing design philosophy driven by fi nal user-experiences and able to assure a more comfortable, effi cient and safe way of working in the cooking areas.
silko.it
Left: Beverage-
Air’s refrigeration units hit a sweet spot for El Pollo Loco (above)
Metro REEF Technology and Metro – great
things come in small packages
“We had to think of some new solutions to help them get as much as they possibly can in this tight space – every inch counts,” says Lauren Noreika, national strategic accounts manager for Metro, of the challenges of designing ghost kitchens for REEF Technology. REEF has opened a series of delivery-only restaurants that operate out of shipping containers no larger than four to six parking spaces – otherwise known as ghost kitchens. Ghost kitchens reduce overhead
costs for businesses as there is no need for front-of-house space, but the limited size of the container posed challenges for the kitchen designers. With REEF, Noreika and the Metro team developed an innovative vertical SmartWall® shelving system. This means no space in the compact kitchen is wasted, and customers can enjoy great food fast, from the comfort of their homes.
metro.com
Aliworld 93
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100
