Equipment in Action: Browning Versions
Whether pop-up or conveyor, toasters turn out a perennial morning favorite.
By By Lisa Bertagnoli, Contributing Editor -- Restaurants & Institutions, 5/15/2007
If ever a food was associated with a daypart, it’s toast. For that reason, operators who offer breakfast think about toasters more than the average person.
At Atlanta-based Huddle House, which offers breakfast all day at its 416 locations, golden slices of toast accompany almost every breakfast platter (and are the base for many sandwiches as well). "We sell a lot of toast," says Greg Vojnovic, vice president of franchising and development. "Loaves and loaves of toast."
Lots of toast means high wear and tear on equipment. For that reason, last year Huddle House switched from 220-volt toasters to less costly 110-volt models. The new toasters (two four-slot models per store) have a one-year warranty and cost $150; they replace units that came with a $200 service call.
"My approach is that certain types of equipment are disposable," Vojnovic says. If the new toaster breaks within the warranty year, the restaurant gets a new toaster for free. If it breaks after the warranty expires, it gets thrown away.
Despite Huddle House’s high toast volume, Vojnovic decided against a conveyor model. "We like our toast to be made to order," he says.
A conveyor toaster works just fine at Hampden-Sydney College, an Aramark account in Hampden-Sydney, Va. The conveyor toaster is on the main dining hall’s deli line, says Ben Koontz, assistant foodservice director at the college, which has 1,037 students on meal plans. A dial allows students to choose how light or dark they want their toast at breakfast or with sandwiches later.
The conveyor can handle six bread slices at a time. English muffins and bagels also fit into the machine. The conveyor toaster provides faster service than a pop-up and is easy to clean and maintain, Koontz says.
Sandwich Fixings
Toast isn’t just for breakfast anymore. Golden brown and crisp bread slices are enjoying the fanfare at lunch, as more quick-service chains offer toasted versions of sandwiches. (Of course, classic sandwiches such as the club have always been built on toast.)
Schlotzsky’s, the Austin, Texas-based chain of 365 quick-service sandwich shops, has offered toasted sandwiches since 1971; the lineup of ham-and-cheese, turkey, smoked turkey breast and "the original" ($3.50 to $5) accounts for 60% to 65% of sales. Why so popular? "It’s a warm meal and more appetizing," says Darrell Kolinek, vice president of franchise sales at the chain.
Last year, Schlotzsky’s installed a new sandwich toaster at its restaurants. The machine, a gas conveyor model, toasts a sandwich in about a minute.
The new equipment toasts at the same speed as the previous machine, but the quality of the sandwich is better. "It gives us a more even melt on the cheese," Kolinek says. "It brings meat to 165F or higher and toasts bread so well."
The toasters, around $6,000 each, are about three feet long and 52 inches high. They get center stage, in full view of customers. "Customers want to see how their food is being prepared," Kolinek says.
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