Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.
Issue link: http://fesmag.epubxp.com/i/806250
106 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2017 facility design p r o j e c t o f t h e m o n t h The school district requested bids for a general contractor and subcontractor with a March 3 submission deadline, and the contracts were awarded in late March. Construction began on May 1 for the back of the house and May 30 for the front of the house. The entire project was completed on August 12. "One of the biggest challenges was timing," Beron says. "This is an active foodservice scenario, so they had a limited time for construction during the summer before classes started. Sequencing and construction documentation became very important. Working with Rapids to integrate systems was key." Demolition, including the corridor, old dry storage, bath- room and mechanical room, began May 30 while school was still in session. A new grease trap was put in underground and work began on the walk-in cooler/freezer pit. Demoli- tion of the rest of the space began on June 1, including tear- ing up all the flooring and changing the load-bearing walls for the servery exit. "We turned the kitchen 180 degrees and basically turned it upside down," Beron says. "Some new equipment was pur- chased, LED lighting was added and the theme is now about celebrating the food and displaying it to look appetizing." During the transition from the old building to the renovated space, parts of the building were closed and some classes were temporarily relocated. The kitchen, servery and dining room remained in their original places. "With clever design, we were able to utilize an eight-foot underutilized corridor to accomplish all the school's goals," Green says. "The entire space was gutted. The concrete floor was taken out to add grease interceptors, the pit was relocated for the walk-in, and we changed space for equipment." Sustainable Features "Energy efficiency was paramount to the project," Beron FACTS OF NOTE ● About Linn-Mar Community School District: 10 schools; 7,600 students enrolled; district plans to open additional buildings in the next 10 years ● District-wide School Meal Participation: 4,850 students participate in the lunch program; 20 percent free and reduced-price participation in the breakfast and lunch program ● Linn-Mar High School Enrollment: 2,150 students ● Linn-Mar High School Meal Participation: The school serves 1,600 meals each day. Of those 1,600 meals, 1,100 are reimbursable, which accounts for 50 percent of the student body; of these reimbursable meals, 17 percent are free and reduced-price meals. The school also serves 500 students daily with a la carte purchases. ● Linn-Mar High School Remodel Opened: August 2016 ● Scope of Project: A remodel and renovation of the kitchen, warewash and servery ● Size: Kitchen and servery, 3,800 sq. ft.; dining room, 7,600 sq. ft. ● Seats: 400+ ● Average Check: $1.50 for paid breakfast; $2.60 for paid lunch ● Annual Sales: $2.2 million for the district; $760,000 for the high school ● Hours: 7:30 a.m. until 10:30 a.m. for breakfast (block scheduling allows a variety of arrival times, so hot breakfast is available until 8:35 a.m.); 11:45 a.m. until 1:50 p.m. for lunch. Grab-and-go options are available throughout the morning. ● Menu Specialties: Addition of a pizza line and sandwich line in addition to more healthful options at the salad bar ● Staff: 16 ● Total Project Cost: $1.96 million ● Equipment Investment: $308,000 for serving equipment (production equipment, except the walk-in cooler and freezer, was repurposed) ● Website: www.linnmar.k12.ia.us A double-sided chef 's counter offers team members more room to move. The adjacent servery is shown at the right. Photo courtesy of DLR Group