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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72 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 demolition on the existing building started in August of 2014, so the team had 12 months to finish the project. ● As the campus' largest dining center, Wilkerson had to stay open during a large portion of construction in order to serve the UND community. ● Two central food production areas were added to the back-of-the-house space to support dining functions campus-wide. The cook-chill/central production commis- sary work center produces soups, sauces, sous vide items, pasta and entree items, and drives labor efficiencies. The central cold food production area prepares sandwiches, salads, sliced deli meats and chopped fruits and vegetables for all dining locations on campus. ● The front-of-the-house servicing area was expanded to nine display cooking platforms. Culinary staff now produce the majority of the food to order in front of the students. ● The modifications to the loading dock also drove ef- ficiencies. Since tractor trailer units can now back up to the loading dock for deliveries, supplies for this loca- tion no longer go through UND's central warehouse for redistribution. This change allowed the department to eliminate one full-time position with benefits from the warehouse staff. ● This project included a 20,000-square-foot addition on the street side of the building. The exterior of the addition is wrapped in glass and stone and provides students with a magnificent view of the campus and a coulee from the dining center. A patio with a fireplace was also added to the University Avenue side of the building. ● The efficient design allows finished products to flow in two directions: toward the serving area for items that support daily meal service within Wilkerson and toward the dock for central production items that are distributed throughout campus. To accommodate this, well-defined circulation paths were created between the primary work centers with the central production stations to the outside and ingredient assembly in the center. SINCE THE RENOVATION ● The layout, design and traffic flow have all met the expectations of the intended design. ● The facility also transformed campus dining services. Because of the centralized production and cook-chill areas, menus across campus were diversified. Retail locations are no longer limited each day to the items on the residential menu but can offer any of the products in the commissary storage freezer. ● The facility serves as a recruitment tool for the campus and athletics. ● Since opening during the 2015 fall semester, Wilkerson Commons Dining Center has served more than 1,076,000 board meals — 58 percent of the board meals served on campus. Daily, Wilkerson Commons serves about 3,000 meals. Prior to the renovation, Wilkerson served about 2,400 meals per day (approximately 44 percent of the board meals served on campus). ● As a result of going trayless, dining services staff reduced postconsumer waste by approximately 45 percent in this facility compared to facilities where customers still use trays. At Wilkerson Dining Center, average student waste is approximately 1.8 ounces per student compared to 3.3 ounces per student in facilities with trays. ● With the addition of the culinary support center and cen- tralized production of fresh vegetables, salads, sandwiches, soups, sauces and proteins, overall food costs have declined by approximately 4.9 percent compared to the previous year when staff operated without a culinary support center. ● "The facility is meeting all of our expectations," says Orlynn Rosaasen, director of Dining Services. "We have seen an increase in student traffic in the dining center and an increase in the use of the social and gathering spaces on the lower level. By centralizing the slicing of deli meats, cheeses, vegetable prep and the production of soups, sauces and pastas, we have increased the efficiencies of the front- line staff while improving product consistency and quality. Kitchen staff can focus on the finished product versus ingredient prep." FE&S 2017 FACILITY DESIGN PROJECT OF THE YEAR HONORABLE MENTION A staff member places ingredi- ents into a kettle for cook-chill production. Cook-chill produc- tion enhances efficiency and consistency. Photography by Charles Crummy A staff member grills burgers at The Grille.

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