Foodservice Equipment & Supplies

MAY 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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116 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 facility design p r o j e c t o f t h e m o n t h functions it can be closed by large industrial garage doors," Paige says. "We subdivide the space into two rooms for smaller groups. When it is not being used, the room is open and is part of the main dining room." The project team also wanted the full-service bar, which is in a separate area on the left side of the building, to feel like a part of the whole dining area, Poltar says. "We added large glass panels along the back bar so guests in the bar can see through into the main dining area of the restaurant, and those seated in the main dining area can see back into the bar. Aqua Grill wants to give its guests a great experience, and the ambiance is as important as the food quality." The bar area's intimate setting features decorative industrial light fixtures, rounded booths in the corners, multiple screens for watching sporting events, plush faux leather bar stools, cork checkered flooring, and brick and tile walls. "This is a perfect spot for locals and out-of-town guests to catch a game, grab a drink and a bite to eat," Poltar says. The Kitchen and Menu Production "We appreciate that the designers worked with us to deter- mine what we needed and like rather than coming in and giv- ing us a kitchen that just looked good on paper," says Mike Thomashunis, executive chef. "The result is better than we could have imagined." Staff exit the kitchen through one of two doors. One door leads to the main dining room, and the other leads to the outdoor patio deck dining area. This ap- proach divides the flow of staff and allows the team to serve the guests more quickly. At the opposite end of the kitchen sits the bar, which has its own entry door when the restaurant is closed or sold out for a function. The bar also has its own outside patio deck area. After deliveries arrive, team members place food items in a walk-in cooler, a walk-in freezer and dry storage areas. "The footprint of this restaurant was smaller than the original res- taurant, so we placed the walk-in cooler, which contains a meat cooler, fish cooler and freezer, in the outside area to eliminate the space problem," Galvin says. "The outside walk-in as well as kitchen equipment that have dual tasks to prepare multiple types of menu items contributed to lowering the overall build- ing cost. This allowed the owner to place more money into weatherproofing the outside deck for a 365-day operation." "Overall, the operation is more efficient than it was in the original restaurant," Paige says. "And we have air condition- ing throughout the front and back of the house. The kitchen hoods are extremely efficient and exhaust the air very well, which contributes to a better and cooler environment." Fryers, a charbroiler and flattop griddle enable the culinary team to produce menu items at a high volume and also to maintain versatility as locally sourced items become available.

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