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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94 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2017 Digital menu boards at the two entrances assist customers with their choices. Customers looking for regional-style entrees, sides and made-to-order sandwiches stop at Marketplace, the first station closest to the entrance. A three-pan cold well and hot food well hold menu items. This area also includes a single -door reach-in refrigerator and a countertop combi oven. Comfort Station features beef, chicken and fish dishes with potatoes or noodles presented in drop-in three-pan hot wells and a hot food merchandiser. Adjacent to this area, customers find small personal pan pizzas baked in the combis in the back kitchen and displayed on a pizza table. In order to promote wellness and increase interaction between the staff and customers, the servery features Action Station, which sits in the center of the space. Culinary team members use a 36-inch heavy-duty griddle- top range using ingredients held in a 27-inch sandwich prep refrigerator to prepare regional cuisine with seasonal flare. Menu items include omelets and burritos at breakfast and made-to-order quesadillas at lunch and dinner. Once a week team members grill burgers. Every other day the menu includes a rice, noodle or other pasta bowl. Fresh Food Bar displays lettuce, fresh vegetables, cheese, house-made chicken salad, pasta salad and croutons in refrig- erated stainless steel cold well inserts so customers can make their own salads. Two soup varieties — one cream and the other a clear broth — are held in cooker/warmers and round out this station's menu. Housemade cookies — six to a bag — rest atop this station in a black display stand. The beverage area features two fountain-style soda machines offering myriad choices, a coffee brewer and dis- pensers for coffee and iced tea. A glass front, refrigerated mer- chandiser displays bottled beverages, juice and milk. A frozen yogurt machine sits in between the soda machine and Fresh Food Bar. Desserts sit in the cold case near the main entrance. "Customer satisfaction has improved since we started offering more choices in such a beautiful environment," Biddle says. The dietary department offers customers health and nutrition counseling through individual sessions, printed handouts with nutrition information about eating healthier options during holidays, and weight management classes. BACK OF THE HOUSE After food arrives at the loading dock team members place it into a walk-in cooler, a walk-in cooler/freezer and dry storage. "High-density shelving allows for more storage capacity," Reitano says. Other refrigeration was resized and positioned closer to production areas. In the back of the house, the design team reoriented the kitchen to improve the flow of food and work efficiency to support the servery and patient room service program. The completely new equipment lineup allows for faster and more efficient cooking, says Reitano. The floorplan square footage remains the same as before the renovation. The cold prep area contains work tables, a food slicer, bun pan racks, an 80-inch prep refrigerator, a double-door pass- thru refrigerator and tray make-up carts. ON-SITE PROFILE Earth tone colors bring a sense of relaxation to the light, open dining space. Photo courtesy of Reitano Design Group

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