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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78 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2017 facility design p r o j e c t o f t h e m o n t h Back of the House Food items that are not homegrown arrive at the loading dock. Team members then place them into a large cooler, two small freezers and dry storage in the minimally sized back- of-the-house kitchen. "We increased the size of the storage area relative to increased participation, but still kept the back of the house as small as possible to minimize task redundancy and so customers can watch the culinary activity in the front of the house," Nettle says. Housing worktables, prep sinks, shelving, a tilt skil- let, steam-jacketed kettle, a four-burner range with oven beneath, a slicer and blast chiller, this space also allows team members to wash and cut vegetables, produce stocks and pre- pare meats for the deli operation at Butcher•Baker•Barista. MG2 also added a new scullery section relative to increased participation. "The former scullery was inadequate," Nettle says. "We had to add square footage because the old cafe's scullery was very small and didn't have as much dish requirement as the new cafe. We put in a higher-capacity warewashing machine and added more space for staging and storage." Most production takes place in the front of the house at the branded concepts. Each concept contains shelving, undercounter and/or reach-in refrigerators, cold and/or hot food holding cabinets, and, as necessary, refrigerated rails and exhaust hoods. Branded Concepts Menu inspiration at Himalaya derives from northern Indian street food and is delivered in traditional tiffin lunch buck- ets. "We created the environment around the fresh, casual menu," says Stocker. "We added screen-printed patterns to wood panels, and special tile was added to back prep space." Tarrant adds, "This is the first Indian food concept on campus featuring all from-scratch cooking." Ingredients at this concept sit in containers on a 60-inch make line. The tandoor ovens offer visual intrigue as they bake naan, tandoori, chicken, lamb and other Indian dishes for thali (Indian-style platters) and chaat (small plates). Team members use a six-burner range with an oven beneath, a 36-inch griddle and a single bank fryer to saute, grill and fry menu items and to heat sauces. A spice grinder attracts much atten- tion at Himalaya because all spices used at this station are ground in house. "It's so important to have this because freshly ground spices accentuate the taste of the food and authenticates the menu," says Nettle. A large framed sign says it all. It reads, The Story of Indian Spices Featured at Himalaya. Tarrant developed a process for cleaning the machine so the culinary team can maintain the pure flavors of the spices. Dining at Microsoft may soon distribute the spices to other cafes on its campus. Dekotora's name comes from the incredible works of art embedded onto trucks seen on the highways of Japan. "The owners of these trucks give great time and expense to add thou- sands of lights and colors to their delivery trucks and thereby create rolling works of art," Stocker says. Colors, materials, art ● Ownership: Microsoft, Redmond, Wash. ● Senior Manager of Global Dining Services, Microsoft: Mark Freeman ● Senior Project Program Director, Compass Group: Richard Nettle ● Culinary Director, Dining at Microsoft, Compass Group: Craig Tarrant ● Architect and Interior Design: MG2, Seattle, Wash.; Peter Stocker, PSAMA, associate principal ● Consultants: Compass Group and CBRE managing consult- ing team, both international companies with dedicated teams on the Microsoft campus ● Equipment Dealer: TriMark Gill Group, Seattle ● Construction: Howard S. Wright Construction, Seattle KEY PLAYERS Clockwise from left: Himalaya features from-scratch Indian fare incorporating fresh-ground spices. Culinary team mem- bers dish up freshly prepared Indian food at Himalaya. A spice grinder en- ables team members to prepare authentic Indian dishes. Tandoor ovens reach very high temperatures and remain at those temperatures for long periods of time. They cook meat, vegetables and breads quickly.

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