Issue link: https://www.e-digitaleditions.com/i/1037828
Summer 2018 41 Eating is as much a visual experience as it is about the taste. But, today's diners are no longer content to wait for their meals. They want their eyes to feast as soon as they walk into a restau- rant. They want to watch their dish be prepared, not only because it adds to the entertainment of the meal, but also because they can ensure the ingredients are fresh and the cooking process is sanitary. The open-kitchen trend has touched on every segment of the foodservice industry. Fast-casual restaurants prepare orders in an assembly-line fashion directly in front of the customer and large chains such as Dominos are redesigning their standard layouts to turn food preparation into theater. Meanwhile, full-service establishments are looking for ways to bring the kitchen into the dining room. At every level, operators need help identifying and finding the equipment that will enable their spin on the open-kitchen concept. "Customers really seem to enjoy a glimpse of the kitchen in operation and the transparency in the preparation of their food that it provides," says James McDowell, president of Jackson WWS. For the Kentucky-based manufacturer, the ques- tion was how to bring its warewashing machines to the front of the house so chefs and bartend- ers can maintain a supply of clean dishes and glasses without interrupting food preparation or spoiling the show. The last thing a customer wants to see is a pillar of steam rushing out of a hot dishwasher right next to where their salad is being made. Jackson WWS found a solution in its Steam Elimination and Energy Recovery units (SEER), which use hot water vapor to preheat incoming rinse water to clean dishware. The compact SEER undercounter dish and glasswasher machines generate only a small amount of steam, allowing them to be used in the front of the house while still delivering the sanitation of traditional dishwashers. McDowell says SEER machines are especially well-suited for foodservice operations that pride themselves on their cocktail, craft beer, and wine selection—an increasingly important part of the market as patrons' tastes become more discern- ing. "The SEER units deliver high-temp results, avoiding the chlorine residue that can spoil the drink experience while not releasing steam into the area where customers are present," he notes. Value Proposition The SEER units are one of 19 distinct products Jackson WWS has released since it was pur- chased in 2013 by Hoshizaki USA Holdings, the American arm of a Japanese manufacturer of ice makers, refrigerators, and beverage dispensers. A major global manufacturer, Hoshizaki provided Jackson WWS with the support it needed to add manufacturing capacity and achieve double- digit growth each year since the acquisition. "I'm amazed with the support Hoshizaki has given us in allowing us to invest in the facility and control our own destiny," McDowell says. McDowell has been an important part of that destiny since he joined the company in 2006. In that time, he's worked under three ownership JAMES MCDOWELL Jackson WWS "Customers really seem to enjoy a glimpse of the kitchen in operation and the transparency in the preparation of their food that it provides." By Tim O'Connor, Associate Editor tim@feda.com