Jan 1, 2004
Food Arts magazine - June 2004
In this Food Arts magazine piece, Chef Thomas Connell of the Ritz-Carlton South Beach notes that he takes Evo out to the grassy terrace next to the beach, letting dining guests watch people prepare their food and smell the aromas. Chef Connell goes on to note that his restaurant sales increase 25% when the Evo equipment is in use.
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