FWE, For Custom Solutions On Your Next Project

 Concept-Solution

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FWE recognizes the challenges that consultants face.  We focus on your vision and work with you to develop custom solutions…

Solutions that provide better value, safety, and labor savings to your project. It’s your experience, your knowledge and your vision that we embrace in order to design efficient and durable equipment. FWE can make your sketch a reality and help construct solutions for your special requirements, integral to improving performance and flexibility.

Visit us at FWE’s NAFEM Booth #4800

See for yourself the solutions we provide for applications in healthcare foodservice, schools, stadiums, correctional, chain restaurants and so much more.

At FWE, it’s all about you. It always has been.

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sales@fwe.com        800-222-4393           www.fwe.com

 Cook | Hold | Transport | Serve | Refrigeration | Bars

New* KEY PRODUCT GUIDE from FWE is here

The Paradox of Choice is not an issue in this issue…
of the Food Warming Equipment Co. (FWE) key products guide. Download the latest version here.
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The Paradox of Choice is a recent theory popularized by American behavioral psychologist, Barry Schwartz.  Simply put, too many choices can be confusing, even detrimental to making a selection you feel satisfied with.  Combine that uncertainty with an underlying fear of making the wrong choice (another economic theory known as loss aversion) and these two factors can turn a simple purchase into some stressful decision making.

While economists and psychologists debate over the merits of these theories, one thing is for sure…  With over 60 years of product development, models, modifications and custom solutions, Food Warming Equipment Co sure has much to choose from.

To address this, we present the latest key product guide to break it down simply and liberate you from what some might consider an avalanche of choices.

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The New* key product guide from Food Warming Equipment Co. is a simplified version of FWE‘s full line of foodservice equipment solutions.  Products featured in the new  key product guide have been carefully selected by popularity and functionality, and broken down into easy-to-follow sections in a concise, simple format that has been color coded for easy quick reference.

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With a beautifully minimalist design, informative illustrations, side-by-side comparisons, easy to follow tips, and large detailed photos we convey in a few pages what could take hundreds of words and dozens of pages.  We have eliminated most of the technical jargon to focus on key features and address what FWE foodservice equipment can do for you by weeding down hundreds of pages from our old catalog into less than 60.   It is now even easier to drill down to our most popular Heated Holding Cabinets, Transport Carts, Cook and Hold Ovens, Mobile Refrigeration, Mobile Bars and more…

Unlike many of our competitors, Food Warming Equipment Co. offers so much more than what can be represented in a catalog alone.  FWE is still committed to offering modifications and custom solutions for almost any type heated transport & holding cabinet, mobile bar, low temp ovens and other foodservice equipment you desire by maintaining a breadth of offerings.  Solutions offered by Food Warming Equipment Co. can accommodate the particular needs required by designers, architects, consultants and end users.  It is with the help and collaboration of others that FWE keeps pushing forward with new designs and solutions for every kind of application.

PHTT_HeatedHolding_KFC_ChickenFood Warming Equipment Co. is still known throughout the industry as the go-to source that handles special situations like correctional foodservice, hospitals, stadiums and schools.  Or, custom specs for chain restaurants such as Cinnabon, Chipotle, KFC, and Walt Disney theme parks both domestic and international (among many others).  FWE will always provide specially designed cabinets and carts, throughout the world, for Hotels, Resorts and Casinos, like The Cosmopolitan of Las Vegas.

All this and more is still available to anyone who checks out the products on our website for even more solutions.  Email us by clicking here.

Allow us to help you make the right decision and speak with our professional foodservice specialists at 800-222-4393.

At FWE it’s all about you, it always has been.

 

 

FWE’s Foodservice Professionals Maximize Available Space at Disney

The serious businesses of foodservice demands are no fantasy here. Specifically, the challenges of Disney’s Storyteller Café at Disney Land in Anaheim, CA.

Storyteller Cafe

The specifications of a new remodel at The Storyteller Café called for new equipment and custom solutions for heated holding equipment that would take advantage of every square inch of this facility’s kitchen.  And like so many restaurants, chain operations, and high traffic facilities, this is a familiar tale of space and time.  The Storyteller Cafe’s kitchen needed to make the most use of every square inch possible, quickly.

FWE’s food warming / foodservice professionals reviewed the needs of the kitchen staff and layout and discovered that the café had a small space available under the counters in the kitchen that was not being utilized.  To maximize efficiency in a large volume kitchen such as this, FWE was able to offer the support and know-how to get the perfect heated food holding equipment into the tightest of spots. FWE knows how to adapt and improvise an all-inclusive food handling solution. FWE’s professional team of heated holding and foodservice technicians, with over 60 years in the industry, provide the problem solving ability needed to understand and deliver on the complete scope of a customer’s needs.

Lightweight, highly mobile and versatile.

Under the counter heated holding cabinets of the Handy Line Server Carts (HLC) were adapted and manufactured specifically for the Storyteller’s Café specific needs. These custom HLC carts can fit in some of the tightest spaces and perform with energy saving excellence.

Further modifications were made to alter the carts to incorporate recessed handles. With the handles now flush and nothing to catch on the workers clothing during service, this simple modification contributes to the safety of the staff. With the Heated Holding Cabinets at knee level, the cooks can quickly and efficiently grab hot food and plate it without having to move around the cramped kitchen.

Storyteller Cafe 3

FWE’s holistic and utilitarian approach makes it possible to hold food hot consistently from this once wasted space. Holding products fresher and longer allows for the efficient and safest servicing of thousands upon thousands of customers that pass through its doors. Staff members, such as the Operations Asset Manager, attested to the precision engineering of FWE equipment, “Thanks for the perfectly fitting warming boxes. FWE comes through for the customer one more time! Please pass along our thanks to everyone on your team for a great product.

Custom Banquet Transport – Special Delivery

Duane Welch, Director of Stewarding for The Cosmopolitan of Las Vegas, partnered with Food Warming Equipment Owner and President Deron Lichte to design special equipment, including rolling refrigerated and delivery carts, to be used in the hotel’s banquet areas.  “We were able to create a shelving piece that allowed better security for the sheet pans holding the food,” says Welch.  “During transport, we don’t have salads falling all over the place.”

The team created labor- and storage-efficient mat delivery carts that don’t drip on and destroy mats in the hotel’s kitchen.  Additionally, the Cosmopolitan uses FWE’s single-drawer, electric- and sterno-approved heated cabinets, which allow heat to be built back up to the food during transport.

FWE also Offers double speed Racks that are cross-functional for moving plated products to banquet rooms and accepting trays of dirty dishes afterward, allowing for the use of a single cart rather than taking up valuable hallway space with the multiple carts, says Welch. -MP

Contact:  800-222-4393, www.fwe.com

from:  Hotel  F&B | January February 2012