Foodservice Equipment & Supplies

APR 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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108 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2017 facility design p r o j e c t o f t h e m o n t h warming units near each serving line and a separate prep/serving area for pizza products, production was streamlined. A prep area contains a new, large, double- sided chef's counter; a can opener; a 30-quart mixer; and a microwave oven. The hot prep area contains a tilt skillet, 40-gallon kettle, a double convection oven and two combi ovens. A high-efficiency hood system pulls exhaust out and captures it efficiently. All existing back-of-the-house cooking equipment was reused in the renovation. "Luke understood our budget constraints and was very helpful in arranging existing equipment in an efficient production pattern," Knight says. Another addition to the back-of-the-house space, a new manager's office, allows the manager to oversee all areas of the operation. "With the new office, the manager doesn't have to work in the dry storage area, as she did before," Green says. As well as creating a better workflow for production, Green's design also brought more space into the warewash area. "The previous warewash area was a disaster," Knight says. "During a previous kitchen remodel many, many years ago, the warewash area was designed to accommodate the use of disposables. The dishroom area was not designed for the volume of warewashing being done on a daily basis. The exhaust system was terrible, and staff were literally running into each other in the limited space." The back-of-the-house cookline includes a tilt skillet, a kettle and combi ovens. Photo courtesy of Rapids Foodservice Contract and Design; photography by Paul Adams ● Eric Beron, AIA, LEED AP, principal and regional practice leader of DLR Group in the Des Moines, Iowa, office. Since joining this integrated design firm with 26 offices worldwide in 2000, Beron's experience centers on edu- cation facility design. He has served on the Iowa Chapter of the Ameri- can Institute of Architects and the Iowa Architectural Foundation, and also volunteers with several K-12 academic committees. ● Stacy Fish, Linn-Mar kitchen manager and district nutrition services manager. Fish joined Linn-Mar Community School District in 2009 as the high school kitchen man- ager. She became the nutrition services manager when Susan Knight retired. Prior to these positions, Fish worked at a restaurant in the Waterloo, Iowa, area and was promoted to general manager at a Cedar Rapids location, where she stayed for six years. She joined school foodservice so she could work while raising a family. ● Luke Green, contract and design specialist, Rapids Foodservice Contract and Design. Joining Rapids in 2005, Green's Iowa projects include Panera Bread of Iowa; Zombie Burger & Shake Lab in various Iowa locations; Black Sheep Social Club in Cedar Rapids; Valley View Community Center in Des Moines; and Kirkwood Hotel and Culinary Center in Cedar Rapids. Off the job, he refurbishes his ski boat and cooks large meals for friends and family. ● Susan Knight, nutrition services manager. Knight was employed by Linn-Mar Community Schools for 25 years; in 2000 she began serving as the district's nutrition services manager. During her tenure, the growing district added several school buildings. Lunch participation increased from 2,600 to 4,900 meals daily, and breakfast was added to the program. She served as a board member of the Iowa School Nutrition Association for many years and was selected as Iowa Director of the Year in 2015. She retired on Jan. 31, 2017. MEET THE PLAYERS

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