Progressive Grocer

JAN 2017

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January 2017 | progressivegrocer.com | 105 Equipment & Design Foodservice Equipment A s supermarket foodservice continues to play an increas- ingly important role, an array of new products is being marketed and adopted at retail to keep pace with this growth. At K-VA-T Food Stores Inc., in Abingdon, Va., Director of Bakery Deli Operations David Haaf notes that his company has added fresh food bars — including soup, salad, wings, salsa, fruit, tacos, and antipasti and olives — to create a fresh food destination, along with pizzeria makeup units, among them brick- oven pizza ovens in limited locations, to help create a fresh image, as well as theater for shoppers. e grocer has added cook shack smokers, too, to provide ready-to-eat fare, as well as special-order selections. According to Haaf, K-VA-T, which operates stores under the Food City banner, already has seven pieces of foodservice equipment in the front of the house and 11 in the back of the house, and has just added artisan cheese shops in a few loca- tions, with accompanying refrigeration and food processors. At the legendary Dorothy Lane Market, in Dayton, Ohio, Jack Gridley, VP of meat, seafood, deli and prepared foods, says that the company has added another blast chiller because Keeping Pace "one of the secrets to our great food is making things in continuous small batches. Having enough chiller capacity gives us the ability to cook, chill and sell great food closest to the time of production, not days later." Gridley adds that Dorothy Lane's most versatile piece of foodservice equipment is the Ruhl turbo dicer, which provides the ability to slice or dice large quantities of meat or veg- etables in a uniform size at a high rate of speed. Major remodels have just wrapped up in two of the company's three stores' kitchens, he observes, with more refrigeration to be added to one and dishwashers to be replaced in both with new energy- efficient ventless prep washers. Among suppliers, Cheryl Beach, marketing communica- tions manager at Hussmann Corp., in Bridgeton, Mo., says her company's latest foodservice equipment addition is a three- zone high-volume vertical glass over/under merchandiser, with an interior cube design that allows for interchangeable merchandising solutions for bulk, fresh and packaged product. "e all-glass front and top, hinged French front doors, and adjustable, multidirectional LED canopy light draw the shoppers' attention to the product display," she notes. "[It] is all about merchandising to enhance the shopping Retailers and manufacturers are both adding to their foodservice equipment lineups. By Bob Ingram

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