On Display

Schilling, Becky
May 2008
FoodService Director;5/15/2008, Vol. 21 Issue 5, p68
Trade Publication
The article discusses how designing the right exhibition station can add a little flair and a personal touch to a severy. Orlando Espinosa of Orlando Espinosa & Associates, says the perception of freshly made items for customers and the removal of the mystery food from behind the wall are reasons more operators are turning to display cooking stations. The first consideration when designing a display cooking station is location, says Kent Bain of Wood Bain & Associates. He adds that a way to diversify the display station is to put equipment on wheels.


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