Issue link: https://www.e-digitaleditions.com/i/1037828
Summer 2018 23 Please contact Kevin Brink – kbrink@retransfreight.com or 1-800-426-8896 Ext. 390 to develop your customized program RETRANS FREIGHT HAS MORE OF AN IMPACT ON YOUR BUSINESS THAN ANY COMPETITIVE SOLUTION Committed Pricing without a contract to sign Transparency through a consultative approach Faster implementation Eliminate hassles to improve productivity Control freight costs Audit and freight bill administration Specialized services Multi-department efficiencies Scalable, Efficient, Integrated EDI and XML interface E-commerce integrations Vendor routing controls Customized reporting Q: What kind of support do you think distributors will need as current trends progress? "Dealers need to be fl exible in their approaches to designing and supplying cooking, prep, and serving areas. The concepts that worked in the past with larger kitchen and serving spaces need to be updated to meet today's and future foodservice needs. Dealers who invest in training from manufacturers that are embracing these trends will be at the forefront of the movement." Operators are looking for new ways to stand out in their markets. New dishes can excite customers and boost traffi c, but owners are often cautious about invest- ing in the equipment needed to add a menu item that may not stick. Equipex lowers that barrier to entry by talking with operators about different ways to prepare and serve food that does not require a major outlay. For example, a sandwich shop looking to offer freshly-baked prod- ucts might consider a small convection oven that can be placed in front of the customers so that they get a whiff of the bread warming as they place their order. Licht says the sensory experience can help market new menu items and reduce the return on investment period for the equipment purchase. "We try to provide the opportunity for the end user to move in the direction of a new food item without having to make a signifi cant investment that takes a lot of time to pay back," he explains. "We look at it as an expense that pays back within days or weeks, not months or years." New equipment can help operators drive sales, but it also can reduce downtime. One way Equipex is low- ering the operating costs of its equipment is through the addition of easy-cleaning features, such as enamel cooking surfaces on panini grills, waffl e bakers, and griddles. Kitchen staffs strive to keep everything free of grease and gunk, but thorough cleaning takes time and energy that many restaurants can't spare. Over time, that can lead to more frequent equipment failures. Licht says as much as 75 percent of the company's service inquiries are related to a lack of cleaning, so incorpo- rating easy-cleaning features into the equipment can lessen the time demands on the kitchen staff and lead to fewer service calls in the long run. "Time is money and cleaning costs money directly," he says. "Nobody really likes to do it at the operational level. Our role is to utilize our extensive customer support experience and develop or enhance our products to facilitate long-term, cost-effi cient, and reliable equipment solutions." ■