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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76 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2017 facility design p r o j e c t o f t h e m o n t h homage to the level of attention given to the food was to develop an overall retail brand in its generic form," Stocker says. "We developed stand-alone brands with names, logos and a design language for seven mini-restaurant venues that respected the level of creativity and intention brought by the culinary team." Efficiency in Design Integrating the back of the house and the front of the house creates more opportunities for exhibition cooking and food concept variety. "The efficiency of the design allows for limited inventory, just-in- time processes for fresh ingredients," says Richard Nettle, senior project program di- rector for Compass Group. "Ordering and production format includes a flow of fresh product, prepared as ordered for immedi- ate delivery. Returned material or dishware duplicate the same process theory." Café 36 also features cashless, cashier- less payment systems with touch-screen order-and-pay kiosks. "Customers aren't waiting in line as long, and so they are more productive during the workday," Freeman says. "Participation is higher because more people can come in and get through faster." "We're very transparent about the way we prepare food so customers can see what we're doing," says Craig Tarrant, culinary director, Dining at Microsoft for Compass Group. "We're doing scratch-prepared cooking here, and by using the cashless payments, we can use more labor in the back of the house to prepare." Café 36 features four anchor stations: Himalaya, featur- ing Indian food; Dekotora, offering teriyaki and ramen; Bosque Burrito; and Veloce Pizza. "These were created by the Dining at Microsoft culinary team," Freeman says. Additional stations include Tetrix, a salad bar and hydro- ponic farming station; Coop de Grille, offering luxurious chicken and ranch fare; Butcher•Baker•Barista, a deli, bakery and espresso concept; and The Evergreen Plate, featuring locally sourced entrees and sides. Urban Farming The diverse stations at Café 36 are all part of a movement at Microsoft that encourages the use of local, GMO- and chemical-free food, scratch-cooking, food-chain transparency Right: Steel, concrete and glass create the cantilever structure at Café 36. Natural mate- rials give each station its own identity. Below left: Tetrix fea- tures locally sourced ingredients and greens grown on-site in hy- droponic cylinders. Below right: A total of 55 hydroponic towers produce nearly 15,000 pounds of greens an- nually on the Microsoft campus.

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