Food Service Case Studies

Custard Maker Finds Refrigeration System to Protect His Frozen Assets
Anderson’s Frozen Custard won’t be making its last stand any time soon. In fact, six Anderson’s custard stands have opened in the last two years, for a total of nine Anderson’s locations in western New York, from Cheektowaga to Niagara Falls. Refrigeration methods suitable throughout Anderson’s 53 years in business became increasingly outdated as menu selection and service offerings greatly expanded from its original stores.

Beacon Lights the Way for Seafood Importer
In the finest restaurants of Ohio, the catch of the day is made possible in part by a ‘beacon.’ This beacon is not necessarily from a lighthouse on the coast guiding shrimpers and trawlers to safety, but rather through a refrigeration system that ensures the high quality of seafood through a reliably controlled cool¬ing environment.

In the Dough with Beacon
Hilton Head Island, located near Savannah, Georgia just off the coast of South Carolina, has long been known as a mecca for golfers and beach aficionados. Each year thousands of tourists descend upon the scenic enclave for the glory of hitting a little white ball on beautifully manicured golf courses that accentuate the picturesque community.

PRO3 Side Mount Keeps Shane’s Rib Shack on Track
Shane’s Rib Shack in McDonough, GA, has everything you’d want in a Southern barbecue restaurant: It’s clean, but not fancy; they serve big portions of tender meat and mouth-watering side dishes; and the service is quick and friendly to both regular customers and first-timers. Despite the fact that it’s part of a 90-location system panning 14 states, it has the charm of a hometown place that you wish was around the corner from your house for a quick meal. The charm, however, did not extend to the store’s former refrigeration unit, an old system within a deteriorating metal cooler located behind the restaurant’s main building.