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.

Issue link: http://fesmag.epubxp.com/i/806250

Contents of this Issue

Navigation

Page 111 of 139

110 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2017 facility design p r o j e c t o f t h e m o n t h "Previously, students had limited choices, and now that they have easy access to all choices available to them, they are making better decisions," Knight says. "The location of the salad bar at the main entrance to the servery attracts more students than ever because they walk into the servery hungry and the first thing to catch their eye is a beautiful salad bar." The pizza counter also attracts students. "Before the renova- tion, the pizza was served on the opposite side of the dining room and was a burden to stock and staff," Green says. "We put in a pizza corner that gives one team member the ability to prep, cook, hold and serve all the products here independently, but other team members can help if needed." A display case near the salad bar holds pizza slices and breadsticks. "One thing that sur- prised us is the popularity of the sandwich display serv- ers, which hold a variety of grab-and-go, foil-wrapped hot sandwiches," Knight says. "For example, when we serve a spicy chicken sandwich as a main entree and also include the sandwich as a foil-wrapped sandwich in the display server, more students like pulling the wrapped sandwich off the display server. We did not anticipate the popularity of these serving pieces, but Luke did." The seating area's transformation also contributes to improved customer satisfaction. "The old dining area had traditional prefabricated, bench-style seating," Beron says. "We wanted a much better dining experience." The renovated room features everything from small bistro-style tables to large community tables. "We installed different levels of seating," he says. "Students' schedules are very busy, and they are on the go. So in addition to seating, we installed many stand-up stations also where students can stop for five minutes, eat and collaborate with friends, and move on." "We are 100 percent satisfied with the final result of the project," Knight says. "Students love the contemporary, clean look. It is a jaw-dropping change!" FE&S The salad bar greets students as they enter the servery. Photo courtesy of DLR Group After selecting menu items, snacks and beverages, students pass by the POS stations. All the cabinets sit on wheels so they can be moved if needed and the floors can be easily cleaned. Photo courtesy of Rapids Foodservice Contract and Design; photography by Paul Adams

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - APR 2017