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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60 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 EFFICIENCY DRIVERS AND FINANCIAL ASPECTS The central kitchen played a large factor in programming and allowed for ef- ficient and maximum space usage within Boyd Hall. Designing a cold prep and salad concept at one station allows for an efficient use of both space and labor while allowing for maximum usage of equipment and work counters. Use of plug-and-play equip- ment under the action stations' exhaust hoods allows staff to change equipment and maximize menu flexibility. The District on West Green in Boyd Hall has become a lively campus hub, a highlight of campus recruitment tours and an epicenter of student and facility gatherings. Since The District opened, student attendance increased 29.8 percent, sales of off-campus meals increased 4.7 percent, and the number of staff/faculty meal plans increased 387 percent. Food costs have remained the same, despite the increase in offerings and fresh foods. PROGRESS SINCE THE FACILITY OPENED, SUCCESS AND OBSERVATIONS In addition to contributing to the university's cultural emphasis to offer more locally sourced and healthier foods, the hall's staff also educates younger generations about the importance of making healthy choices and the importance and integrity behind scratch cooking. Another interesting and often overshadowed benefit of the renovation is the complete shift with the dining hall staff. They've moved from behind the scenes to the front of the house, where they focus on interaction and displaying the art of cooking. "The number-one response I hear from customers, parents, potential students and guests on admissions tours is 'This place is awesome!' and 'This is world-class food,' "says Rich Neumann, MS, FMP, director of culinary services and assistant professor at Ohio University. "An alum recently said, 'This place is light years ahead of what it was when I went to school.' " Below: The District's floor stamp at the entrance was inspired by the team's visit to Chelsea Market in NYC. A variety of seating at Destinations and Be- tween the Bread offers group and individual choices. Photography by Scott Pease Photography 2017 FACILITY DESIGN PROJECT OF THE YEAR

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