New Restaurant Guide

First page Table of contents Next page Last page
1 Introduction1.1
Table of Contents1.1
Introduction Letter1.2
2 Terms & Conditions2.1
Terms & Conditions2.1
Addendum C2.2
Warranty Agreement2.3
RMA Policy2.4
Total Solutions Management (TSM) + DocuSign2.5
360 Degree Survey2.6
3 US Key Equipment Supplier Directory3.1-3.2
Key Equipment Supplier Directory3.3-3.4
Non-KES Contacts3.11-3.12
5 Items Not Supplied by H+K5.1
Items Not Supplied by KES5.1
Installation Charges Not Included5.3
6 Be Well Served Book6.1
Center Island6.9
Order Assembly6.37
Front Counter6.55
Drive-Thru6.75
Self-Serveice Beverage Bar6.101
Production Cells6.111
COPL6.115
OPL6.125
MFY-2HD UHCs6.135
MFY-3 Standard UHCs6.143
Production Stations6.149
Cleaning6.173
Smallwares Checklist6.181
Equipment QR Codes6.235
8 COPL8.1
COPL8.1
COPL Benefits8.2
Layout8.3
OOAT8.5
ECU8.7
Prep Table8.9
UHC Table8.11
Breakfast Table8.13
Conveyor8.15
Equipment Guide8.19-8.20
9 Combi9.1
Combi Layout9.1
Combi Cleaning9.3
10 High Density Grill Wall10.1
12 hkionline.com12.1-12.2

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