New Restaurant Guide

H+K INTERNATIONAL

N EW R E S TAU R A N T G U I D E

800.788.2445 hkionline.com

We’re Here for You!

1

H+K Dallas 2200 Skyline Dr. Mesquite, TX 75149 800 788 2445

H+K Chicago 2176 Diehl Rd. Aurora, IL 60502 800 521 3987

2

12

3

13

45

14

11

44

28

30

Walnut Creek

Chicago

43

46

29

55

42

47

4

15

31

Stamford

10

54

5

16

9

48

Columbus

Bethesda

Resupply Market Managers

Denver

40

27

49

32 33

18

41

26

6

Nashville

Long Beach

34

7

17

HOU Angel Cortez

39

56

8

38

Dallas

Atlanta

19

25

37

20

35

Theresa Owens

36

HI

24

21

23

50

52

51

22

Michael Davero

53

Tammy Harris

Management

Doug Card VP Sales - U.S./LATAM Cell: 817 721 5322 Doug.Card@hki.com

Bryan Hicks Director of Sales Cell: 214 738 3338 Bryan.Hicks@hki.com

Gaby Smith Director of Sales Cell: 214 546 5829 Gaby.Smith@hki.com

Michelle Boehmer Sr. Sales Manager- Resupply Cell: 469 601 3000 Michelle.Boehmer@hki.com Resupply Market Managers: Angel Cortez, Theresa Owens, Tammy Harris

Market Managers Susan Draus Dan

Jon Ryan

Jerry Taylor

Todd Onley

Kristen Stahl

Ramin Azhadi

Ann Gillette

Muldowney

John Slovak

Chris Phillips

Mike Ortiz

Ashton Zarna

Rich Bolthouse

Michael Davero

Miguel Muñoz

McDonald’s Field Sales Team

Angel Cortez Cell: 972 897 8302 Angel.Cortez@hki.com Ann Gillette Cell: 484 447 0395 Ann.Gillette@hki.com Ashton Zarna Cell: 945 230 1435 Ashton.Zarna@hki.com Chris Phillips Cell: 214 616 5963 Chris.Phillips@hki.com Dan Muldowney Cell: 214 770 0646 Dan.Muldowney@hki.com

Jerry Taylor Cell: 972 896 7791 Jerry.Taylor@hki.com John Slovak Office: 214 818 3505 Cell: 214 298 6139 John.Slovak@hki.com Jon Ryan Cell: 469 571 8677 Jon.Ryan@hki.com Kristen Stahl Cell: 678 570 4826 Kristen.Stahl@hki.com Michael Davero Cell: 630 772 7700 Michael.Davero@hki.com

Miguel Muñoz Cell: 214 632 0508 Miguel.Munoz@hki.com Mike Ortiz Cell: 760 336 1037 Mike.Ortiz@hki.com Ramin Azhadi Cell: 703 314 0978 Ramin.Azhadi@hki.com Rich Bolthouse Cell: 317 442 4948 Rich.Bolthouse@hki.com Susan Draus Office: 630 953 4996 Cell: 630 240 8191 Susan.Draus@hki.com

Tammy Harris Cell: 717 398 9657 Tammy.Harris@hki.com Theresa Owens Cell: 702 488 5510 Theresa.Owens@hki.com Todd Onley Cell: 469 531 5706 Todd.Onley@hki.com

TABLE OF CONTENTS

SECTION 1 INTRODUCTION

SECTION 2 TERMS & CONDITIONS

SECTION 3 US KEY SUPPLIER DIRECTORY

SECTION 4 INSTALLATION GUIDE

SECTION 5 ITEMS NOT SUPPLIED BY H+K

SECTION 6 BE WELL SERVED BOOK

SECTION 7 BDAP

SECTION 8 COPL

SECTION 9 COMBI

SECTION 10 HIGH DENSITY GRILL WALL

SECTION 11 SMALLWARES KITS

SECTION 12 HKIONLINE.COM

1.1

TITLE

TITLE

H+K INTERNATIONAL

H+K New Restaurant Order Process Timeline & Equipment Orientation

Thank you for the opportunity to partner together on your new restaurant. We are proud to welcome you to our family and look forward to many years of working together. This packet is full of useful information to help you regarding your new store equipment package, and it will give you a good overview of what your new kitchen will look like. We have included standard equipment layouts, photos, and other information that will help you through the process of opening your new restaurant. Please keep your equipment quotation with this packet until you receive your final kitchen confirmation. This will be finalized and sent to you once you have made your final equipment selections. Freight, stainless surcharge, taxes, and installation are not included in the enclosed quotation, but will be included with your final order confirmation. Please note that these fees typically add between 15% to 30% to the total cost of your equipment order, depending upon the final details of your project.

Below is a H+K New Store timeline representing the minimum requirements to ensure a timely and successful equipment delivery.

TYPICAL TIMELINE

Main equipment order finalized (changes at this stage may

Pre- shipment site readiness verification check per McDonald’s guidelines

Main equipment site readiness verification check per McDonald’s guidelines

ACM returns electronic site readiness checklist & release

ACM returns electronic site readiness checklist & release

Initial equipment review with Market Manager

Main equip ment delivery/ install

Final payment due (net 30)

Pre- shipment delivery/ install

Approve equipment contract

Quote sent to O/O

Deposit Due

result in delays)

No later than 98 days

No later than 84 days

No later than 45 days prior to 1st shipment

30-45 days prior to restau rant opening

14-21 days prior to restau rant opening

15 days prior to 1st shipment

30 days prior to 2nd shipment

10 days prior to 2nd shipment

7 days prior to 2nd shipment

30 days after shipment (net 30)

10 days prior to 1st shipment

7 days prior to 1st shipment

(14 weeks) prior to 1st shipment

(12 weeks) prior to 1st shipment

Once again, thank you for this opportunity to partner together on your new restaurant. Please don’t hesitate to contact your Market Manager or Project Manager should you have any questions. We are here to help you. If at any time you feel that you are not getting the service you deserve, please feel free to contact us as well.

Thank you,

Doug Card VP Sales - U.S./LATAM doug.card@hki.com 214.818.3565

1.2

TERMS & CONDITIONS

2.1

ADDENDUM C

2.2

H+K WARRANTY AGREEMENT

McDonald’s Corporation

This warranty covers all items manufactured by H+K for McDonald’s Corporation unless otherwise indicated on the purchase agreement. If the customer fails to meet the terms of the applicable agreement, this warranty is null and void. Products manufactured by H+K are warranted to the original purchaser, to be free of de fects in material and workmanship for a period of two (2) years from the date of original delivery. • H+K will verify warranty coverage and will dispatch an authorized service agency during regular business hours. Overtime rates/charges are not covered under warranty. • H+K will repair or replace, at its discretion, any parts that are determined defective by the authorized representative. • H+K reserves the right to determine if such repairs or replacements will take place in the field or at an authorized facility. Parts will be shipped regular ground with expedited shipments being charged to the customer. • This warranty does not assume liability for expenses, loss, or damage not relating to the parts or labor to repair or replace the warranted item. • H+K Field Service is available 24-hours a day, 7-days per week. Please call (800) 877-7782. Expenses, loss, and damage resulting from improper installation, lack of maintenance, or improper use of the equipment are not covered and nullify the product warranty. Services performed without authorization will not be covered and will void the product warranty including extended compressor warranty coverage.

Components or buyouts, products not manufactured by H+K, are warranted by their respective manufacturer.

Remote refrigeration systems are warranted by the original manufacturer. Connections made during installation are warranted through the refrigeration installation company. If H+K contracts the refrigeration installation, H+K will require the contractor to warrant their installation for 1 year against leaks and defects in workmanship.

2.3

RETURN MATERIAL AUTHORIZATION POLICY

RMA TERMS AND CONDITIONS

Each item of new, standard, unused, undamaged, Fabricated Equipment or Buy Out Equipment, which H+K approves the return to H+K, will be subject to a re-stocking charge (payable by O/O to H+K) of twenty dollars ($20.00) or twenty percent (20.0%), whichever is greater, not to exceed one thousand dollars ($1,000.00) per item of its purchase price, plus associated freight charges and refurbishment charges. These fees will be deducted from the credit issued. Items valued at one hundred dollars ($100.00) or less are typically not returned due to limited credit issued once appli cable fees are applied. However, if the return is the result of H+K’s error (such as over shipment or incorrect equipment shipped) H+K will pay freight costs and will not assess any restocking charge. Equipment returned to H+K damaged, used, or not of standard issue will have the reasonable value determined by H+K. Equipment approved by H+K for return must be accompanied by a Return Material Authorization number. Additional details are listed below. If H+K is picking the item up: 1. What condition the equipment is in: Does it need packaging or crating? Is a lift gate needed for pick-up? 2. Where is it being picked up (complete address) (if not at store location)? 3. Who is the contact at that location and best hours to reach that person? 4. What is the phone number at that location? 5. Date that equipment needs to be picked up by if needed out by an opening date. Do not use ASAP, all equipment will be picked up ASAP.

If the customer is returning the item: 1. Must obtain an RMA number from H+K administration.

2. Must be returned with RMA number written on outside of packaging. 3. How will it be returned (needs to be sent in a manner that can be tracked)? 4. Must be returned within 30 days to receive possible credit. 5. Must be returned in a new or re-sellable condition.

Only items returned in new condition in the original packaging will receive full credit, less restocking and freight charges.

2.4

TITLE TSM + DOCUS GN

TSM is a project-based content management system that is used to monitor the progress of New Store, Remodel, MRP, Rollout, etc. projects. It is a task-based system that sends alerts and notifications to key stakeholders throughout the project such as startup agents and installers. Customers can log in to TSM to review documentation associated with their projects. H+K utilizes DocuSign to obtain electronic signatures for all projects. It is secure, reliable, and easy to use on multiple devices for our customers’ convenience. Quotes are submitted through DocuSign to the designated email address(es) provided.

Please contact your Market Manager if you have questions, changes, or requests.

2.5

H+K INTERNATIONAL

360° SURVEY View your entire restaurant in 3D!

Tour your restaurant and access equipment details in an easy-to-use video. Restaurant files are provided within 24 hours of the restaurant survey, and can be accessed via any internet connection.

Ask your Market Manager for more details.

Click here to view a survey

U.S. KEY EQUIPMENT

SUPPLIER DIRECTORY

The Equipment Supplier Council has heard that one of your biggest challenges is knowing who to call when you have equipment questions. This directory was developed in an effort to further steward communication between the equipment suppliers and our restaurants. Please post this in your restaurant and visit the US Operations - Equipment website on AccessMcD for additional equipment tools and information.

Contact Local Service Agent → Contact your local service agent for parts or service needs. Communicate issue to service agent • Urgency • Response time expectation • Information on equipment and the problem • Request phone assistance if possible

→ Contact Supplier Liaison → Contact McDonald’s ESPF Line

Contact the Manufacturer’s/ KES Local Representative Contact your local equipment manufacturer’s representative or KES Market

The equipment manufac turer should be contacted (see supplier contact info on following pages) if the service company or local representative cannot resolve the issue.

If satisfaction has not been achieved, contact the McDonald’s ESPF Line (see detail below).

Manager to expedite problem resolution.

What is the ESPF

Call

877-MCD-ESPF

Enter this URL (https://prodp.mcdexchange.com/mcdonalds/ us/natl/orc/espf.html) into your web browser's address line to access submittal by e-mail.

or

(Available only in the U.S. markets)

It escalates your feedback immediately to the appro priate equipment supplier so they can take swift action to manage your issue properly.

It helps measure and identify equipment servicers that are not meeting McDonald’s quality standards by documenting and tracking your feedback.

In the U.S. call 877-MCD-ESPF (877-623-3773) to speak live to an agent or enter the URL https://prodp.mcdexchange.com/ mcdonalds/us/natl/orc/espf.html to share your feedback about a recent or recurring servicer event at your restaurant. NOTE : Do not call the ESPF line to schedule an initial routine service call.

Use this dedicated toll-free phone number as a fast and easy way to report feed back about an equipment servicer visit or a recurring servicer-related issue.

1

2

3

4

3.1

U.S. KEY EQUIPMENT SUPPLIER DIRECTORY

WARRANTY (BASE)

ORDER PLACEMENT 800-328-0033, Contact KES or Ken’s Beverage

TECHNICAL ASSISTANCE

SUPPLIER LIAISON

DIRECT PHONE

SUPPLIER

PRODUCTS

EMAIL

3M / CUNO

Cleaning Products, Supplies Water Filtrations & Reverse Osmosis Systems Drive Thru Timer Solutions and Bluetooth Table Location System

Varies

800-328-0033

Franke Rossi / Cheryl Miller

715-441-1560

fvrossi@mmm.com / camiller2@mmm.com

Acrelec

2 Years

412-960-4122

800-417-8234

Jeff Wayman

412-897-7232

jeff.wayman@acrelec.com

A.J. Antunes and Company Toasters, Egg Cooker, Water

2 Years

Contact KES or Ken’s Beverage

877-392-7854

Tim Nevins

630-730-7702

tim.nevins@antunes.com

Filtration, Steamers, Display Cases, Smallwares

ABCO Products

Mop Buckets, Mops, Brooms

N/A

Contact ABCO

305-694-2226

Chris Meaney

305-694-2226

chrism@abcoproducts.com

ACP, Inc. (Amana/Menumaster)

Q-ing Ovens

2 Years

Contact KES

866-426-2621

Jeff Robinson / Chris Bartley

319-640-6616 / 319-899-6723

jrobinson@acpsolutions.com/ cbartely@acpsolutions.com

Analox

CO2 Detectors

2 years

Contact Ken’s Beverage 714-891-4478

Patti Clarkson

714-891-4478

patti.clarkson@analox.biz

Ansul Fire Protection

Fire Suppression Systems

Varies

Contact KES

715-735-7411

Ed Smith

407-654-2415

esmith@tycoint.com

APW Wyott

Bagel/Muffin Toasters

1 Year

Contact KES

800-527-2100

Joe Pacentine / Jeff Mote

708-220-1061 / 317-499-5929

jpacentine@jaymark.net / jmot@apwbakerspride.com

Auto Chlor System

WareWashers

N/A all inclusive services 901-579-2300

901-579-2300

Kirk Northcutt

901-579-2317

northcutt@autochlor.com

Automated Equipment LLC Automated Fry Dispensers

3 Years

800-309-5431 or Contact KES

800-248-2724

Dave Erickson

651-246-8642

dave.erickson@taylor-company.com

Avery Dennison

Freshness Label Printers and Labels Reach-in & Undercounter, work-top refrigerators/freezer, refrigerated display cases

2 Years

Contact KES

800-543-6650

Lesley Murphy

312-256-1084

Lesley.murphy@averydennison.com

Beverage Air

3 Years

Contact KES

800-486-8440

Ryan Ricker

630-564-7926

rricker@bevair.com

Blodgett/Perfect Fry

Mini combi ovens, ventless fryers

2 Years

Contact KES

802-860-3700

Joe Pacentine / Dan Coli

708-220-1061 / 802-860-4584

jpacentine@jaymark.net / dcoli@blodgett.com

Bloomfield

Coffee Equipment

Varies

Contact KES

314-781-2777

Joe Pacentine

708-220-1061

jpacentine@jaymark.net

Bohn/Heatcraft

Walk-in Refrigeration

2 Years

Contact KES

800-321-1881

Ryan Kelly

678-472-9885

ryan.kelly@heatcraftrpd.com

Bunn Corporation

McCafe Espresso Machine, Brewed Drip Coffee Equip., Iced Tea/ Coffee Equip, Hot Water Dispensers

2 years- Parts/Labor

Contact KES or Ken’s Beverage

800-286-6070

Lisa Neal-Vickers; Jeff Ulrich

217-306-4635

Lisa.neal-vickers@bunn.com; jeff.ulrich@bunn.com

Cambro

Plastic smallwares, Globally specified food pans

2 Years

Contact KES

800-833-3003, option 5 Stephanie Eaton

310-766-6037

seaton@cambro.com

Carlisle

Plastic smallwares

Varies

Contact KES

800-654-8210

Nancy Voorhees

405-590-7598

NancyV@carlislefsp.com

Carpigiani

Shake Sundae

2 Years

Contact KES-New Store Contact Liaison on replacements

888-580-2286

Dianna Nielsen

815-904-5842

dnielsen@carpigiani-usa.com

Carter Hoffmann

Pie Merchandiser

2 Years

Contact KES

800-421-3744

Joe Pacentine / Jeff Erber

708-220-1061 / 847-421-7165

jpacentine@jaymark.net / jerber@carter.hoffmann.com

Century Products LLC

Cleaning Tools

Varies

336-292-8090

336-292-8090

Blairton Hampton

336-292-8090

bsh@centuryproductsllc.com

3.2

U.S. KEY EQUIPMENT SUPPLIER DIRECTORY

WARRANTY (BASE)

ORDER PLACEMENT

TECHNICAL ASSISTANCE

SUPPLIER LIAISON

DIRECT PHONE

SUPPLIER

PRODUCTS

EMAIL

Chart Industries (MVE)

Bulk CO2 and Coke

Varies

Chart Inc. or Ken’s Beverage

800-253-1769

Gary Fowler

972-355-6245

gary.fowler@chartindustries.com

Coca-Cola

Beverage Equipment

N/A

800-241-COKE

800-241-COKE

Scott Findley

(630) 940-9500

brfindley@coca-cola.com

Cooper-Atkins, Inc.

Digital Pyrometers, Thermometers 1 Year

Contact KES

860-347-2256

Jeff Yeager

860-894-4427

jyeager@cooper-atkins.com

Cornelius Inc.

Beverage Equipment

2 Years

KES or Ken’s Beverage 800-535-4240

Steve Backart

630-764-9436

Steve.backart@marmonfoodservice.com

DayMark

Labels, Safety Supplies

N/A

Contact KES

866-517-0490

Marc Antony Karos

419-787-3405

mkaros@daymarksafety.com

Delfield

Reach-in & Undercounter Refrigerators & Freezers

2 Years

Contact KES

800-733-8948

Pam Sharrar

989-775-9126

pamela.sharrar@welbilt.com

Denstor, Inc.

Mobile Dry Storage Shelving & Office Packages

5 Years

Contact KES

586-790-4840

Tim Robson

586-790-4840

trobson@ncgdenstor.com

EcoLab (Kay Chemical)

Cleaning Suppliers

N/A

Distribution Center

800-529-5458

Laura Maniatis

630-297-2912

laura.maniatis@ecolab.com

Smartcare Equipment Solutions (Formerly Ecolab Equipment Solultions)

Kitchen Equipment Repairs

N/A

Distribution Center

800-822-2303

Bill Schmelzer

612-306-9546

William.Schmelzer@smartcaresolutions.com

FIFO Innovations

Squeeze Bottles

2 Years

Contact KES

778-383-6200

Katie Third

778-558-3494

katie@fifobottle.com

Fisher Manufacturing Company Florida Plastics Int’l. Inc. (FPI) Franke Coffee Systems North America

Faucets, Pre Rinse Units & Sink Drains Menu Boards - Indoor & Outdoor Toppers & LED Light Kits

2 Years

Contact KES

800-421-6162

Scott Ball

559-358-1076

sball@fisher-mfg.com

1 & 2 Years

800-499-0400 or Sign supplier

800-499-0400

Kim Keyser

708-876-1239

kkeyser@keyser-group.com

Specialty Coffee Equipment

2 Years

Contact KES

866-374-2544

Michael Vennera

615-462-1334

michael.vennera@franke.com

Franke Foodservice

KES/Fabricator/Fry Dispensers

2 Years

888-4-FRANKE

888-4-FRANKE

Mike Kennedy / Jennifer Holtz Ryan Barlow / Bill Huentges

513-702-7431 / 615-768-1932

mike.kennedy@franke.com / jennifer.holtz@franke.com Ryan.barlow@welbilt.com / bill.huentges@welbilt.com

Frymaster Corporation

Fryers, UHC, HLZ

Varies

Contact KES

844-724-2273

318-230-3789

Garland Commercial Ranges, Ltd.

Grills & Ovens

2 Years

Contact KES

844-724-2273

Bill Paull

724-396-0895

bill.paull@welbilt.com

H+K International

KES / Fabricator & Dry Storage Mobile Shelving Smallwares / Replacement Parts & Equipment

2 Years

800-788-2445

800-788-2445

Doug Card

817-721-5322

doug.card@hki.com

H+K Resupply

Varies

800-521-3987

800-521-3987

Michelle Boehmer

469-601-3000

michelle.boehmer@hki.com

Henny Penny Corporation Fryers

2 Years

Contact KES

800-417-8405

Paul Parsons

219-707-5592

pparsons@hennypenny.com

HM Electronics, Inc.

Drive-Thru Communications, Drive- Thru Timers, Table Locators, Guest Pagers

Varies

800-848-4468

800-848-4468

Juan Palomo

612-875-4100

jpalomo@hme.com

Ideal Shield

Parking Lot Ballard Covers

5 Years

Contact Customer Service

866-825-8659

Chris Parenti

313-551-2281

cparenti@idealshield.com

Intermetro Industries Corp.

Shelving

1 Year

Contact KES

866-894-6092

Gerry Kenlon

862-268-5198

gerard.kenlon@metro.com

Ithaca Printers

Labels & Label Printers 9000/9700

2 Years

Contact KES 9700 only 877-748-4222

Chris Buckley

404-276-9669

cbuckley@transact-tech.com

Kason Industries

Walk-in Hardware and Lighting

2 Years

Contact KES

770-304-3000

David Ring

404-431-8312

dring@kasonind.com

3.3

U.S. KEY EQUIPMENT SUPPLIER DIRECTORY

WARRANTY (BASE)

ORDER PLACEMENT

TECHNICAL ASSISTANCE

SUPPLIER LIAISON

DIRECT PHONE

SUPPLIER

PRODUCTS

EMAIL

Kath Khemicals

Cleaning Supplies

N/A

Email

586-275-2646

Zachary Holston

586-275-2646

zachary.holston@kathkhemicals.com

Kolpak Corporation

Walk-in Refrigeration and Walk-in Cooler/Freezer

Varies

Contact KES

800-225-9916

Marsha Lee

731-316-5097

marsha.lee@welbilt.com

LogiCO2

CO2 Detector systems

5 years

Contact Ken’s Beverage 800-285-2292

Bo Hansson

345-926-8885 (Luxembourg)

bo.hansson@logico2.com

Manitowoc Ice

Ice Machines

3 Years

Contact KES or Ken’s Beverage

800-545-5720

Charlie Newcomb

920.242.1036

Charlie.newcomb@pentair.com

Master-bilt

Walk-in Refrigeration Walk-in Cooler/Freezer

Varies

Contact KES

847-542-7775

Kim McGee

847-542-7775

kmcgee@refsg.com

Melitta Professional Coffee Services

Specialty Coffee Equipment

2 Years

Contact KES

866-910-9105

Chris Rosenquist / Valerie Karchmer

224-610-6660 / 224-430-2942

chris.rosenquist@melitta.com / valerie.karchmer@melitta.com

Middleby Corporation

Parent Company Leadership

Varies

Contact KES

N/A

Gerard Giustino

847-612-6504

ggiustino@middleby.com

Moerman, Inc.

Microwave Calibration

2 Years

Contact KES

805-544-6104

Paul Moerman

805-544-6104

paulgmoerman@gmail.com

Multiplex

Multiplex Beverage Equipment, Blended Ice/BIC

2 Years

Contact KES or Ken’s Beverage

844-724-2273

Thomas Scotti

1-920-242-1036

thomas.scotti.@welbilt.com

Norlake, Inc

Walk-in Cooler / Freezer

Varies

Contact KES

847-542-7775

Kim McGee

847-542-7775

kmcgee@refsg.com

PAR

Drive Thru audio system

2 Years

800-328-0033, option 2 800-328-0033, option 1 Todd Luke

804-467-7862

todd_luke@partech.com

Parts Town

Spare Parts

Varies

www.partstown.com or 844-623-4636

844-623-4636

Mark Marron

844-623-4636

mmarron@partstown.com

Pentair Everpure

Water Filtration, Reverse Osmosis, Water Boose Tanks Bulk Condiment and Bulk Tea Dispensing Fryers, Rethermalizers, Ventless Fryers

2 Years

Contact KES or Ken’s Beverage

800-323-7873

Scott Komen

727 258 1108

scott.komen@pentair.com

Perfection Equipment, Inc.

Varies

Contact KES

800-356-6301

Aaron Louthan

847-244-7200

aaron@perfectequip.com

Pitco / Perfect Fry

2 Years

Contact KES

603-225-6684

Joe Pacentine / Mark McCabe

708-220-1061 / 603-496-2108

jpacentine@jaymark.net / mmccabe@pitco.com

Powersoak (United Brands) Power Assisted Scullery Sink

3 years

Contact KES

888-994-7636

Chance Hunt

769-216-9331

chance@unifiedbrands.net / tspowersoak@unifiedbrands.com

Prince Castle, Inc.

UHC’s, Universal Toasters, Pie Merchandisers, Steamers

Varies

Contact KES

800-722-7853 x1

Steve Backart

331-551-2561

Steve.backart@marmonfoodserivce.com

RTI - Restaurant Technologies Inc. Rubbermaid Commercial Products

Bulk Oil Services

N/A

888-796-4997

888-796-4997

Lisa Merryfield

651-796-1617

lmerryfield@rti-inc.com

Receptacles, Mop Buckets

Varies

Contact KES

800-347-9800

Denise Vaughn

616-443-9848

denise.vaughn@newellco.com

Saint- Gobain PPL

Grill Sheets/Toaster Sheets & Belts N/A

Distribution Center

630-278-9162

Bill Noonan

630-278-9162

William.e.noonan@saint-gobain.com

San Jamar

Smallwares

2 Years

Contact KES

262-723-6133

Nancy Voorhees

405-590-7598

NancyV@carlislefsp.com

Sani Wipes

Sani Hands

N/A

Distribution Center

845-213-0788

Dwight Sweeney

845-213-0788

dwight.sweeney@saniprofessional.com

Scotsman

Ice Machines

3 Years

Contact KES or Ken’s Beverage

800-533-6006

Tony Valvo

440-463-9640

Tony.valvo@scotsman-ice.com

Server Products

Dispensing Equipment

2 Years

Contact KES

800-558-8722

Brenda Ehrlich

262-501-0863

behrlich@server-products.com

3.4

U.S. KEY EQUIPMENT SUPPLIER DIRECTORY

WARRANTY (BASE)

ORDER PLACEMENT

TECHNICAL ASSISTANCE

SUPPLIER LIAISON

DIRECT PHONE

SUPPLIER

PRODUCTS

EMAIL

ServiceMaster Clean

Cleaning of PlayPlaces and General Cleaning Services Disaster Restoration Services Fire / Flood / Mold Cleaning and Repair

N/A

playplace@smclean.com 888-277-1319

Ashlee Talley

901-550-4116

ashlee.talley@servicemaster.com

ServiceMaster Restore

N/A

866-732-6837

901-626-1684

David Koeppel

901-597-8524 / 901-626-1684

dkoeppel@smclean.com

Silver King (Prince Castle, Inc.)

Cream Dispenser

2 Years

Contact KES or Ken’s Beverage

800-722-7853 x1

Steve Backart

331-551-2561

Steve.backart@marmonfoodservice.com

Smart Start Logistics

Washer & Dryer

Varies

Contact KES

866-676-2781

Mike Daniel

866-676-2781

smartone@smartstartlogistics.com

Sonoco Plastics

UHC Trays, AccuSalt, Bun Trays

Varies

Contact KES

847-612-8799

Scott Peterson

847-516-3987

scott.peterson@sonoco.com

SPG (formerly ISS Shelving) Shelving

1 Year

Contact KES

877-503-4774

Mike Potter

404-823-3934

michael.potter@spgusa.com

SureShot Solutions

Cream Dispenser, Dual Cream/ Milk Dispenser & Multi-Sweetener

2 Years

Contact KES

888-777-9990 / 289-878-5000

Cam Haygarth

902-865-9602 ext 159 chaygarth@sureshotsolutions.com

SYR (Scot Young Research)/ EMI

Mop Buckets, Mops, Brooms

Varies

Contact KES/ Distribution Center

816-341-8616

Kerry Lindle

214-492-3723

kerry.lindle@syr.com

T&S Brass

Faucets, Spray Heads

2 years

Contact KES

800-476-4103

Mike Snyder; Mike Orlando

(615) 438-5558

msnyder@tsbrass.com; morlando@tsbrass.com

Taconic

Lower and Upper Release Sheets N/A

Distribution Center

630-758-0725

Alberto Chavez

708-337-8051 / 805-478-0473

albertoc@4taconic.com

Traulsen

Reach-in & Undercounter Refrigerators & Freezers Reach-in & Undercounter Refrigerators & Freezers

3 Years

Contact KES

800-825-8220

Bud Ward

440-476-1840

Bud.ward@itweg.com

True Food Service Equipment Co.

3 Years

Contact KES

800-325-6152

Jim Barry

314-422-5251

jbarry@truemfg.com

Tucker Safety Products

Safety Apparel

2 Years

Contact KES

800-786-7286

Robert Foster

954-594-9672

robert@tuckersafety.com

The Vollrath Co., LLC

Smallwares/Lid Dispensers

2 Years

Contact KES

800-628-0832

Kris Gyori

608-335-8251

Kris.gyori@vollrathco.com

Wells

Convection Ovens, marinators, soup cookers

2-3 Years

Contact KES

888-356-5362

Scott Ricker / Joe Pacentine

630-302-2232 / 708-220-1061

scott@sdrideas.com / jpacentine@jaymark.net

Wilbur Curtis

Coffee Equipment

2 Years

Contact KES or Ken’s Beverage

800-995-0417

Adam Pobiner

714-673-3407

apobiner@seb-professional.com

3.5

NON-KES EQUIPMENT PURCHASING CONTACTS

ITEM

SUPPLIER

CONTACT

WHO ORDERS

Background Music

Sirius/XM Radio

1-866-635-2349

Owner/Operator

Bulk CO2 & Bulk Coke Clean in Place/Fill Box MVE/Chart Industries

1-800-247-4446

Construction or O/O

Bulk Oil

RTI

1-888-796-4997

Owner/Operator

Crew Development Programs

Franke Resupply

1-800-423-5247

Owner/Operator

D/T Communications

HME, Panasonic

1-858-535-6076 1-847-468-4635

Owner/Operator

Digital Menu Board

AT&T

mcdpop.com

Owner/Operator

Front Counter

Seating & Decor Supplier or GC

See Seating & Decor Section Below

Construction or O/O

Indoor/Outdoor Store Signage Banners

Franke S2K

1-800-423-5247

Owner/Operator

K-Star System

Kay Chemical

1-800-529-5458

Owner/Operator

Landscaping

Local

Local

Owner/Operator

New Store Open Kit

Worldwide

1-800-937-7671

Owner/Operator

Outdoor Customer Order Display

Everbrite Delphi Display

1-414-769-5474 1-800-456-0060

Construction or O/O

Outdoor Menu Board & Menu Stripes

Florida Plastics

1-800-499-0400

Owner/Operator

Outdoor Seating & Trash

Wausau Tile Co.

1-866-482-7138

Owner/Operator

Outdoor Backlit Signage

Everbrite Persona

1-414-768-5474 1-800-843-9888 1-800-448-6505 1-620-663-9193 Sherlock Pahalan 1-800-225-2984 1-800-456-0031 1-310-537-8200 1-800-322-7328 1-800-837-8373 1-215-680-7194 1-770-423-9575

Construction or O/O

P.O.S. System

PAR Mid-America

Owner/Operator

Safe

Southwestern

Owner/Operator

Seating & Decor/Crew Room Package

CHI JBI FCC ISI Parisi Casablanca

Owner/Operator

Security Systems

Universal Atlantic ADT Security

1-610-328-1000 ext 216 1-630-734-4890

Owner/Operator

Warewasher

Autochlor Ecolab

1-800-477-3693 1-518-527-1051

Owner/Operator

Chemical Dispensers

Ecolab

1-518-527-1051

Owner/Operator

3.6

H+K INTERNATIONAL

Dear Restaurant Owner,

H+K International has been a partner with McDonald’s for many years, and has worked on countless new store and remodel projects. We understand how tedious and frustrating this process can be, so we want to ensure that we are communicating all of the necessary steps for your project to run smoothly. Equipment start-ups are one of those difficult and time consuming tasks. Many action items need to be completed prior to scheduling your start-up. We have put together a check list of these items, which can be found on the following page. Please review with your GC to make sure all of the necessary steps have been completed. While reviewing the checklist, make note of any products that are required during the start-up and calibration process. These items will need to be on site. If you are ever in need of assistance, H+K is here to help! You have many people to assist with your new restaurant project including your Market Manager, Sales Manager, Market Support, and Project Administrator. After your restaurant has been completed, your Resupply Field Manager can help with your day to day needs. Additionally, we have a full catalog, website (www.hkionline.com), and App where you can purchase additional smallwares and equipment. The contact information for all of the members of your support team can be found on page 3 of this book.

Congratulations on your new restaurant! We look forward to working with you!

Your Friends at

H+K INTERNATIONAL

4.1

PRE-STARTUP CHECKLIST

Below must occur prior to scheduling startups

Drink System _____ Building has permanent electric service _____ Building has permanent water supply

_____ Plumber connected water to backroom soda factory _____ O/O or representative has syrup & CO2 at restaurant. _____ Manager and/or supervisor available for training.

Ansul _____ Building has permanent electric service. _____ Building has permanent gas supply if gas equipment. _____ Electrician permanently wired all stations for interlock & power if electric equipment. _____ Plumber permanently connected all gas lines if gas equipment.

Ice Machine _____ Building has permanent electric service. _____ Electrician wired all ice heads, remote condensers, and MAC unit. _____ Drink installer ran filtered water line to all ice heads. _____ Plumber has run all drain lines and connected filtered water lines.

_____ Refrigeration contractor has run all refrigerant lines. _____ Manager and/or supervisor available for training.

Shake/Soft Serve Machine _____ Building has permanent electric service. _____ Electrician wired for proper electrical service. _____ O/O or representative have shake and soft serve mix available. _____ Manager and/or supervisor available for training.

Fryers _____ Fire suppression system is certified. _____ Building has permanent electric service.

_____ Building has permanent gas supply if gas equipment. _____ O/O or representative have shortening available. _____ If store is utilizing Bulk Oil then O/O will need to have RTI connect lines and fill bulk oil tank prior to the start-up being performed. _____ Manager and/or supervisor available for training.

Grills _____ Fire suppression system has been certified. _____ Building has permanent electric service.

_____ Building has permanent gas supply if gas equipment. _____ O/O or representative has meat patties available. _____ Manager and/or supervisor available for training. Perfection Ketchup System _____ Drink installer has run CO2 to SSBS & back of house pumps _____ O/O or representative has ketchup available. _____ Manager and/or supervisor available for training.

Specialty Coffee _____ Permanent power available and coffee receptacle energized. _____ Drink installer completed drink install and Reverse Osmosis system operational. _____ Plumber ran drain line from coffee machine _____ Milk, creamer, and syrup available. _____ Coffee beans available. _____ Manager and/or supervisor available for training.

Combi Oven _____Kay Chemical – O/O or representative has available from Eco Lab _____Drink or soda installer has run water line. _____Plumber has run drain line and connected filtered water lines. _____Electrician has wired for proper electrical service. _____Floor sink routed through grease trap. _____Manager and/or supervisor available for training 4.2

H+K INTERNATIONAL

H+K INTERNATIONAL

EQUIPMENT INSTALLATION GUIDE

NEW RESTAURANT EQUIPMENT INSTALLATION GUIDE

Also refer to the Countdown to Opening Guide.

McDonald’s USA reserves the right, at its sole discretion, to amend its policies, programs and/or guidelines, including the contents of this guide, at any time without prior notice. This guide and other McDonald’s policies, programs and guides which are issued from time to time, set forth procedures and guidelines that, in particular situations, may or may not be applicable according to McDonald’s USA’s sole discretion. Any information in this guide pertaining to employment practices is considered optional for LICENSEES. LICENSEES may choose such employment information that will be helpful to them in operating their own McDonald’s restaurant. McOpCo employees should consider the employment information in this guide as company policy.

Revised March 2019

4.5

EQUIPMENT INSTALLATION GUIDE

TABLE OF CONTENTS

Introductions................................................................................................................ 4.7 Permits............................................................................................................................ 4.8 Building Conditions.................................................................................................... 4.8 Uploading & Receiving........................................................................................... 4.10 Basic Equipment Installation & Connection Responsibilities.....................4.11 KES Fabricated Equipment Responsibilities...................................................4.12 Exhaust Hoods and Electrical / Mechanical Chase.......................................4.13 Presenters Booth Electrical / Mechanical Chase...........................................4.14 Fire Protection System............................................................................................4.14 Front Counter..............................................................................................................4.14 Portable Meat Freezers...........................................................................................4.15 Filet/Chicken Freezers.............................................................................................4.15 Chilled Rail....................................................................................................................4.15 Fabricated Tables, Stands & Racks.....................................................................4.15 Scullery Sink, Warewasher or Power Soak.......................................................4.15 Buy-Out Equipment Responsibilities.................................................................4.16 Walk-in Combination Cooler / Freezer..............................................................4.16 Cooler / Freezer Shelving.......................................................................................4.18 Shake and Sundae Machine...................................................................................4.18 Clamshell Grills............................................................................................................4.18 LOV Fryers....................................................................................................................4.19 Digital Menu Board.................................................................................................. 4.20 Toaster, Q-ing Ovens, UHC Cabinets & Heated Tables.............................. 4.20 Undercounter & Reach-in Refrigeration.......................................................... 4.20 Frozen Fry Dispenser............................................................................................. 4.20 Small Parts Carton................................................................................................... 4.20 Stockroom Shelving................................................................................................ 4.20 Trash Removal.............................................................................................................4.21 Beverage Systems.....................................................................................................4.21 Ice Machine..................................................................................................................4.22 Coffee Makers.............................................................................................................4.23 Orange Juice Dispenser.........................................................................................4.23 RO System...................................................................................................................4.24 Specialty Coffee Equipment.................................................................................4.24 Tea Brewers.................................................................................................................4.24 Blended Ice Machine................................................................................................4.25 Combi Oven................................................................................................................4.25 Filet Steamers............................................................................................................4.26 Ketchup Dispensers.................................................................................................4.26 Bulk Syrup and CO2 Tanks....................................................................................4.26 Energy Management System...............................................................................4.27 Final Operator / Installer Meeting......................................................................4.28 New Restaurant Beverage Installation Roles.................................................4.29

4.6

EQUIPMENT INSTALLATION GUIDE

GENERAL INSTALLATION INFORMATION

Introduction

This equipment guide booklet describes the KES installer’s responsibilities for a new restaurant installation from the time the equipment is delivered until the installation is completed. However, this is just a guideline of responsibilities, because at times there are unforeseeable situations that arise during an installation that require deviations from the standards in order to get the job done. The KES installer is first responsible for coordinating the overall installation with all parties involved to effect a fast, thorough, and efficient equipment installation and a smooth McDonald’s restaurant opening. Any part of the work which cannot be completed, including equipment start up coordination, prior to the installer’s departure will become the responsibility of the Owner Operator, McOpCo or the ACM.

The KES installer responsibilities during the set time frames can be summarized as follows:

1. Receive the kitchen equipment package. 2. Unload equipment into the restaurant. 3. Inventory and inspect each piece of equipment.

4. Assemble and set-in-place each piece of equipment according to manufacturer’s specifications. 5. Coordinate final connections of major equipment with general contractor-directed sub- contractors 6. Oversee coordination of major equipment start-up with factory authorized service centers. 7. Perform final review and inspection of equipment package with restaurant owner, regional operations manager and ACM.

The KES installer will be working closely with the regional operations staff to coordinate the steps along the way to opening. Look for the blocked headers, which serve as an easy reference of responsibility:

KES Installer

Owner Operator

Construction of the building and all utility service connections are the responsibility of the general contractor and related sub-contractors. Overall coordination of the building construction and related kitchen equipment issues is the responsibility of the regional ACM. Throughout this guide, look for these blocked headers as an easy reference of responsibility.

General Contractor

Electrical Contractor

Plumbing Contract

ACM

The plumbers and electricians are sub-contracted by the general contractor and not by the KES. However, the KES installer is to coordinate with the general contractor to ensure all plumbing and electrical hook-ups to the equipment have been completed or will be completed properly within the agreed schedule. The installer is responsible for the quality of work performed by the sub-contractors hired by the KES. Some buyout equipment has start-up built into the purchase price. The KES will notify those manufacturers in ad vance on the location and probable date of start-up. The manufacturer’s factory authorized service centers (FASC) will be re-notified by the KES installer during installation for a more precise time depending on the conditions of the site. An official start-up listing is to be distributed to the operations consultant by the KES installer. Look for these headers throughout the guide for specific areas of responsibility by those contractors under the guidance of the KES installer.

Fryer FASC

Clamshell Grill FASC

Fire Protection FASC Shake/Sundae FASC

4.7

EQUIPMENT INSTALLATION GUIDE

Permits

ACM 1. Verify and confirm if the local municipality or building departments will require shop drawings of the exhaust hoods. 2. If exhaust hood shop drawings are required, verify and confirm if these drawings must be signed by an engineer and architect or both. 3. If exhaust hood shop drawings are required, notify the responsible design studio within US Restaurant Design Group and the Internal Process Manager with the KES Installer. 4. Local code may require an ice machine permit and will need to be communicated to applicable sub-contractor. General Contractor 1. Building permits, health permit and soil erosion permits are is the responsibility of McDonald’s. The general contractor can share in the responsibility, if required by the local municipality. 2. Electrical permits are the responsibility of the electrician with the general contractor to ensure that the outside contractor has applied for permit. 3. Plumbing permit is the responsibility of the plumber with the general contractor to ensure that the outside contractor has applied for permit. 4. Mechanical heating, cooling, and ventilation permit is the responsibility of the HVAC contractor with the general contractor to ensure that the outside contractor has applied for permit. KES Installer Applying for, and obtaining any mechanical hood and ductwork welding and/or any exhaust duct permits is the responsibility of the KES and KES installer Refrigerator Contractor 1. Refrigeration permit is the responsibility of the refrigeration contractor. 2. Pressure piping permit for refrigeration units and ice machines are the responsibility of the refrigeration contractor that runs the line sets for the store and pipes the cooler/freezer.

Fire Protection Contractor 1. Fire suppression permit is the responsibility of the Ansul Service Contractor (FASC).

Building Conditions

ACM 1. Roof cubs installed for MAC and ice machine remote condensers. 2. Roof penetrations made for line sets (MAC and Ice machines) 3. Wall finishes complete behind hood and electrical chases.

4. Floor finishes complete in kitchen. 5. Walk in pad in place and to spec. 6. Hood exhaust fans on site and on roof. 7. Verify and confirm all work listed under the general contractor is completed prior to releasing kitchen equipment for delivery. 8. Verify and confirm installation of dry storage shelving.

4.8