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A catering prep area features two induction units. A nearby bakery prep area includes a baker's table, 20-quart mixer, a bun pan rack and ingredient bins. "Another change in the kitchen required moving a convection oven close to the room service area and close to the baker's station," Reitano says. The kitchen's reorientation better supports the room service program available from 7 a.m. until 7 p.m. Two combi ovens and two 12-gal- lon tilt kettles support room service in addition to a new steam table, pass- thru refrigerator, hot water dispensers, microwave oven, a rapid-speed oven, a steamer, pasta cooker, 36-inch griddle top range and a 24-inch four-burner range. Upgraded software contributes to a more efficient room service program. Also, new uniforms give team members a more professional appearance. Sustainable practices for the new operation include energy-saving equip- ment and practices that meet LEED certification, though the design is not LEED certified. The dishwashing area may be upgraded in the future. After a few months in operation, Biddle says she is "impressed with how the staff handled the transition so beautifully. We're also so pleased with customer response. This is an example of how great teamwork pays off." FE&S l Ownership: Community Hospital Anderson, Anderson, Ind. (45 minutes from Indianapolis) is affiliated with Community Health Network with 5 hospitals located in central Indiana l CEO: Beth Tharp l CFO: John Harris l Vice President of ISS (Integrated Support Services): Sherry Sidwell l Foodservice Director: Doris Biddle, CDM, CFPP l Executive Chef: William Price (joined a month before the renovation began) l Architect: krM Architecture, Anderson, Ind.; Winifred Williams, partner l Interior Design: krM Architecture l Foodservice Designers and Consultants: Reitano Design Group, Indianapolis; Scott T. Reitano, FCSI, principal in charge; and Jim Kessenich, FCSI, project manager l Equipment Dealer: C&T Design & Equipment Co., Indianapolis; Jon Ryder, project manager l Construction: WR Duncan & Son Inc., Indianapolis KEY PLAYERS l Licensed Beds: 205 l Opened: June 6, 2016 l Scope of Project: Renovation of the servery, dining room and kitchen l Size: 9,761 sq. ft., including the servery, 1,934 sq. ft.; dining room, 3,096 sq. ft.; and kitchen, 4,731 sq. ft. l Seats: 192, including 64 seats in the mezzanine l Average Check: $4.73 l Total Annual Sales (Projected): $800,000 l Daily Transactions: 800 Monday through Friday; 200 to 300 weekends l Hours: 1a.m. until 3a.m. (3rd shift only on weekdays); 6:30 a.m. until 7 p.m. Sunday through Saturday. Room service, 7 a.m. to 7 p.m. l Menu Specialties: Regional cuisine with seasonal flair. Made-to-order omelets and bur- ritos at breakfast; made-to-order quesadillas at lunch and dinner; open grill once a week; pasta/noodle bowl daily; pizza; salad bar and soup station; desserts l Staff: 50 employees l Total Project Cost: $2.7 million l Equipment Investment: $825,000 FACTS OF NOTE In 2017, Migali ® pledges to plant one tree for every product we sell. Whether it's from our new cooking line or our time tested refrigeration series, for us, doing business is more than just providing superior products, it's all about providing a superior experience for generations to come.