Fired Up for Consultants Newsletter, Apr 2023

Consultant's newsletter, published 04/2023

April 2023 | Volume 3, Issue 1


For Consultants



Diversity and Disruption: Fuel for Foodserview


Optimize your Frying Footprint


Vulcan’s Design Team


Karen Malody, FCSI, has owned her own foodservice consultancy for 25 years. Prior to establishing Culinary Options, she held leadership management positions with several restaurant groups, high-end supermarkets, and before founding her consultancy was Food, Beverage & Menu Development Director for Starbucks. She is a trends analyst and concept strategist focusing on branded concept development, product and menu evaluation, menu diagnostics and assessment, menu and equipment integration, and application of trend data into menu content for each client.

Q & A with Cullen Cook


Culinary Spotlight: The importance of Flexibility and Future-Proofing your Kitchen Design


Karen has worked with over one hundred restaurants, hotels, and retail brands to build their concepts, brands, and menus to drive top line sales, bottom line profit and achieve concept integration amongst all critical brand elements. She has focused in the past eight years on noncommercial foodservice in the Business & Industry, Retail Healthcare, and College & University arenas, assisting them with internal concept development and menu strategies that align with their organizational cultures, demographic constituency, and labor goals. All her development work begins with initial Visioning and Ideation. In these sessions, client goal clarity is illuminated by all the stakeholders of the project. From that clarity a fully articulated Continued on page 2

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concept is created. The menu follows, as it is through the menu composition that a concept is brought to life. Karen’s passion for global flavors and intrinsically healthful cultural cuisines drives her product development. Karen’s consulting approach is based on this hierarchy of fundamental principles:

 Vision drives greatness  Authenticity is golden  Bold thinking creates big results  Menu Drives Everything!

Karen has received the Excellence in Management Advisory Services from the Foodservice Consultants Society International, Top Achiever Consultant of the year from Foodservice Equipment & Supplies and the Industry Service Award from Restaurant Equipment Reports. She has been a featured speaker at multiple foodservice industry conferences, chaired FCSI’s Council for Professional Standards for six years and contributes articles frequently to various foodservice publications.

What prompted you to write the article “ Diversity and Disruption: Fuel for Foodservice Innovation ” for the Foodservice Consultant magazine Quarter 3, 2022? I have been fascinated by the difficulty we humans have embracing and tolerating cognitive diversity since my years as a psychiatric social worker. This intolerance is often the root cause of hostility, hatred, misplaced anger, rancor and — importantly — new thinking. As a consultant for over 25 years, I have witnessed first hand the lack of growth and forward-motion that can occur resulting from the inability to allow new ways of thinking. This is classic “getting in one’s own way”. How does diversity of thought most relate to your work as a consultant? It took me a bit of time, as a new consultant years ago, to realize that part of the good work we do in working with our clients is being a disruptor. Disrupting, done restfully and honestly, is not negative. This is why I am so passionate about the Visioning and Ideation sessions I lead with clients: shaking up embedded thinking and challenging the status quo is essential to innovation and breakthroughs. Giving people a safe space to share their differences while not being, or feeling, threatened can be ground-breaking.

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OPTIMIZE YOUR FRYING FOOTPRINT By: Mike Conway, Business Development Manager, Vulcan

Continued from page 2

What does cognitive diversity have to do with innovation? An article in the Harvard Business Review many years ago clearly documented, based on extensive research, that diversity unlocks innovation and drives market growth. Covid-19 drove everyone, in all segments of the industry, to imagine how we would best proceed. Getting back to “normal” never seemed an option to me. Innovating into a new space to create a new reality was top- of-mind for all of us — by necessity. I went back into some of my original research on this topic and re-energized my own thinking and role as a consultant: help clients be brave and set free new ideas. As the HBR stated: Leaders who give diverse voices equal airtime are nearly twice as likely as others to unleash value-driving insights, and employees in a “speak up” culture are 3.5 times as likely to contribute their full innovative potential.” With DEI (Diversity, Equity, and Inclusion) being such a hot topic these days, why is it that you most focus on diversity of thought as a central topic? I believe it is at the core of all issues we have with accepting others. Diversity is threatening, as it challenges core beliefs within each of us which may be conscious, but often are subliminal and not brought to consciousness. It is easier to see differences in race, religion, mental and physical disabilities, all of which cause degrees of discomfort at times. But cognitive diversity is less apparent — a hidden enemy to tolerance, appreciation, and acceptance. Putting all the facts together, I firmly believe that at a time in our industry where problems abound, employees are hard to find, and financial success is monumentally challenging, opening our hearts and minds to new ways of being are superbly critical.

When you think about countertop fryers, words like: durable, heavy duty, oil capacity, efficient, and production are not usually associated with them. However, Vulcan has changed that. Our CEF40 and CEF75 heavy-duty countertop fryers provide 40 lb and 75 lb oil capacity, 86% cooking efficiency, durability, and are made for production. The CEF40 produces 70 lbs of frozen fries and 41 lbs of bone-in chicken per hour, while the CEF75 boasts an impressive 92 lbs of frozen fries, and 54 lbs of bone-in chicken per hour.



70 lbs/hr

41 lbs/hr

92 lbs/hr

54 lbs/hr

Frozen French fries

Bone-in chicken

Frozen French fries

Bone-in chicken

The CEF’s small footprint allows you to conserve space under your client’s hood. By placing the unit(s) on top of a refrigerator or freezer base, or next to a griddle and charbroiler, you can create a complete and efficient work station — maximizing output.

Vulcan’s CEF40 and CEF75 are changing the way we perceive countertop electric fryers.

(4) CEF75 fryers on a refrigerated base

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ALEX PIÑERO Custom and Heavy Duty Product Manager


CULLEN COOK CAD / Revit Designer

See interview on next page.

The mission of the Vulcan Design Team is to bring our portfolio of industry leading products into easy, relevant, and meaningful cookline project integration for designers. Utilizing reliable, accurate, and constantly improving Revit based resources, along with a unique industry leading design approach, the Vulcan’s Design Team is focused on providing expertise and best-in-class solutions to cooking equipment designers.  Revit based drawing and design support  H-Frame and traditional suite solutions, flexibility, and true modularity  Culinary expertise  Best-in-class revit product files (see example on next page)

HANK SAWTELLE Culinary Specialist

DAN MONTGOMERY Director of Consultant and Design Services

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Revit Designer, Vulcan

Q:  Are you able to

Q: What is Revit? A:  Revit is used to build an intelligent 3D model with real-world information. Revit is a commercial building information modeling (BIM) software. It’s generally used by architects, structural engineers, mechanical, electrical, and plumbing engineers, designers, and contractors. Revit allows users to create, edit, and review 3D models in detail and allows coordination among multiple architectural disciplines. Q: When did you become interested in 3D design work? A:  I first became interested in 3D design work in college. I initially majored in traditional 2D animation but lost interest in it. I found that 3D design offered the same level of creativity while also giving me skills that could be used in many different industries.

export Revit files as photorealistic images? A:  Yes, I am able to provide photorealistic rendering of Revit files.

Q:  What are the challenges to producing Revit files? A:  The biggest challenge is information accuracy. I ensure that all measurements, accessories, and connections are accurate, and this often involves lengthy discussions with engineers and fabricators. This type of attention to detail is particularly beneficial when designing suites. It allows us to work out potential problems well before installation, which can dramatically reduce the amount of time and money spent in the field. Q:  Is there a pipeline to get all Vulcan products in a Revit format? A:  I try to work on one product category at a time and verify all information and accessories for each model within that category. This allows me to create nested families that will be used in multiple models. Casters for example will be used in most of the products we offer. Being able to reuse the same casters helps me work faster and more efficiently. Q:  Can Revit files be used in VR settings? A:  There are several apps that will allow Revit models to be used in a VR environment. Revit can also export common 3D file types associated with VR. Q: Do you work on custom suites? A: Yes, I create custom suites and custom lineups.

Q: What training is required, and is there a certification offered?

A:  There is no specific training required but it helps to have a strong foundation in 3D modeling and an understanding of computer aided drafting (CAD).

Q:  Can you point out the distinctions between AutoCAD and Revit? A:  Revit goes beyond conventional 2D CAD drawings to allow for 3D modeling and documenting of architectural, structural, and MEP systems throughout a project’s lifecycle, from concept to completion.

3/4" = 1'-0" 4 Elevation 01

1 3D


Examples of detailed Revit files created by Cullen.

ICP 6-HALF E 104

VWT18 106.5

VSC36 106.4

V6B36C 106.2

VFRY18 106.6

3/4" = 1'-0" 5 Elevation 02

6 Side

VWT18 106.5

3/4" = 1'-0"

VICM36 106.7

Equipment Schedule

Manufacturer Item Number



Gas Input

FL Amps


iCombi Pro 6-1/1 E Electrical Combi-steamer (6 x 1/1 GN / 12 x 1/2 GN)

30 A




36'' Range - Charbroiler - Cabinet 36'' Range - 6 Burners - Convection Oven 36'' Range - 6 Burners - Convection Oven Refrigerator, Sandwich Prep Table Refrigerated Equipment Stand 18'' Spreader - Modular 18'' Spreader - Modular 18'' Range - Work Table - Cabinet Base

99000.0 Btu/h




230000.0 Btu/h 4 A






230000.0 Btu/h 4 A





2 A






7 A


Vulcan Vulcan Vulcan Vulcan Vulcan Vulcan

106.5 106.5







106.6 106.7 106.7

Range Match Fryer 36" Cheesemelter 36" Cheesemelter

120000.0 Btu/h 2 A

30000.0 Btu/h 30000.0 Btu/h

Total BTU: 719,000 Btu/h Total FL Amps: 49A

VICM36 106.7


VCBB36B 106.1

V6B36C 106.2


3/4" = 1'-0" 2 PLAN - Counter Top

3/4" = 1'-0" 3 PLAN - Over Counter

VWT18B 106.5a

SPE36HC-10 106.3

Electrical Connection




Gas Connection Cord & Plug


D Drain


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Flexibility and future-proofing are two critical aspects that should be considered when designing a commercial kitchen. A flexible kitchen design can adapt to the ever-changing demands of the food service industry, while future-proofing ensures that the kitchen can accommodate new technologies, equipment, and trends in the future. Vulcan and the entire ITW Food Equipment Group are uniquely suited to help you design a successful project that can operate with agility and profitability for years to come. A flexible kitchen design should consider the various cooking styles, meal types, and menu changes that may occur. For example, a kitchen that specializes in preparing meals for special diets, such as vegan or gluten- free, should have the necessary equipment and space to accommodate these cooking styles. Obviously from a design standpoint, the job is easier if the owner has a clear vision or concept already in place, but designing spaces that have changing food styles as a

core concept (think B&I or University dining) requires a range of equipment options that allow the culinary team maximum latitude in the foods they produce. Also to be considered in a kitchen that will make different food styles or cuisines as part of the operation, there will usually be a greater need for flexibility with regard to storage, as the operator can’t always predict what ingredients will be needed to accommodate future trends in food. The wide range of Vulcan equipment certainly allows for any cuisine or production method and our culinary specialists are always an available resource to workshop design ideas that cover all aspects of foodservice operations. Bridging the topics of flexibility and future- proofing is the idea of specifying as much modular equipment as possible. The modularity of Vulcan’s HD Range is already well known, but having the ability to add to or change other pieces of equipment already in the field will ensure the operation can always be fine-tuned to the exact needs of the

operator, while still maintaining the overall workflow and design aesthetic that you try to achieve. The ability to add a clamshell to an already-installed griddle when production needs demand it, stack a second broiler, or adding a refrigerated base to existing equipment as storage needs change, means that just because a job is “finished,” the line can still evolve if the need exists. Vulcan’s experts can assist with any phase of a project to make sure your customers are satisfied, because they’re our customers, too. A flexible and future-proof kitchen design ensures that the kitchen can adapt to the ever-changing demands of the food service industry, accommodate new technologies and trends, and remain functional and efficient for years to come. By considering these critical design aspects, a commercial kitchen can remain relevant and profitable for many years, and we are here to help.

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