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APRIL 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 91 "The servery was dark, crowded and difficult for custom- ers to maneuver through," says Scott T. Reitano, FCSI, prin- cipal at Reitano Design Group, Indianapolis. "The kitchen also badly needed an upgrade because it was physically worn out and the flow was less than ideal due to changes in the operation over the years." The renovation project came about as an extension of a lobby renovation on the first floor. "We've been wanting a redesign for quite a while but until recently funding wasn't available," Biddle says. "The equipment was old and breaking down and we couldn't get parts. In the servery, customers had to wait in line for a long time due to the linear design." The new design connects the servery and dining space to the first floor by a grand staircase so the cafe is no longer hidden in the basement and instead is visible from the first floor. Fresh ingredients sit in a refrigerated rail so chefs can access them easily and prepare a la minute to customers' preferences. Photo courtesy of Reitano Design Group Tilt kettles and combis in the kitchen support the cafe and room service. Photo courtesy of krM Architecture