Panini proves popular: adding panini grill equipment allows an operator to create a signature identity for a sandwich concept and add value for the customer, without the need to retrofit kitchens with extra exhaust hoods and other expensive items.(Panini Stations)

From: Foodservice Equipment & Supplies | Date: September 1, 2005| Author: | Copyright information

The availability of the panini sandwich, offered now by foodservice operations ranging from upscale cafes and restaurants to QSRs, non-commercial foodservice facilities to the local corner deli, has been a growing trend in the United States since the late 1990s. In '98, Chef Nancy Silverton, responsible for the creation of the artisanal, Los Angeles-based LaBrea Bakery, and former co-owner of Los Angeles' Companile Restaurant, began using portable panini grills to create upscale menu items at her hugely popular Thursday Night Sandwich Night at Companile. Silverton, the author of ...

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