Foodservice Equipment & Supplies

MAR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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MARCH 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 61 on-site. The building's grey water gardens, sitting on the ground floor, treat the waste water. The building is also 100 percent powered by roof-mounted solar 118kW PV array, and 100 per- cent of the water supply will soon come from water harvested from the roof and treated to potable-use quality. Equipment automatically turns off at night and when not in use. With high-efficiency equipment and design elements, the cafe features net-positive energy, not just net-zero energy. The on- and off-site composting program contributes to the zero-waste operation. All of the cafe's dishware, cups and utensils are compostable. The electric appliances must go through a vetting process for power demands. The coffee bar is 100 percent Red List compliant, which means it contains no harmful materials and meets the Living Building Challenge 2.1 design requirement. R.W. Kern Center also serves as a living laboratory where students and the public study its systems and performance, tied to sustainability measures. "The main challenges in the design were commissioning the grey water treatment system and continuing to reconcile actual energy usage verses budgeted usage values," Jewhurst says. He adds that another challenge for the cafe was "finding the right operator willing to adjust to the unique opportunities and chal- lenges that come with a net positively operated venue." Hampshire College's answer to that challenge was to partner with Howard Wein, founder of Howard Wein Hospitality LLC, to manage Kern Kafé. Wein, an alumni and former trustee, oversees hiring, menu development, staffing, training and profitability. The owner of The Alvah Stone, a restaurant featur- ing American cuisine in nearby Montague, Mass., Wein joined the project after the space was designed but selected the coffee brewing equipment and espresso machine. He also brought along several associates from The Alvah Stone to work at Kern Kafé and its support kitchen: Ken Scriboni, general manager; David Schrier, chef; and Jessica Pollard, pastry chef. "I have a deep relationship to the college, providing the campus community with high-quality baked goods, sandwiches, soups, salads and espresso drinks is very appropriate," Wein says. Hampshire College partners with Bon Appétit Management Company to provide foodservice for its other dining locations. Preparing and Serving a Rustic Menu Food for Kern Kafé arrives on an electric vehicle from Prescott Bakery, located across campus in Prescott Tavern. Prescott Bakery, formerly a commercial kitchen that hadn't been used for years, was specifically refurbished so Wein and his team could prepare menu items for Kern Kafé and Wein's on-campus catered events. A storeroom behind the unit contains a large collection of equipment for the cater- ing program, including coffee service, fresh-baked breakfast KERN KAFÉ BY DESIGN By rerouting an existing dead-end road and strategically placing the new building, the R.W. Kern Center project frames a new campus quad. Inspired by the surrounding mountain range, the center features a roof that organizes the design, produces en- ergy and collects rainwater. The building sits beyond a meadow that replaced an asphalt drive. The south facade's operable exterior shades balance day- lighting and solar gain. The functional landscape expresses the path that water takes from collection to groundwater recharge. The size of the rooftop array, a solar power station, provides all building energy annually. Kern Kafé anchors the lobby of the R.W. Kern Center. The natural light from floor-to-ceiling windows connect the space to the outdoor environment and minimize electric lighting use. Photograph by Robert Benson Photography

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