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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● ● ● ● ● ● ● ● ● ● ● ● new serving, preparation and cooking equipment. Stations feature storage and space for production, prep and cooking so team members can work efficiently during slow and peak traffic periods. "The 50-year-old build- ing's structure wasn't in bad shape, so we didn't have many challenges with infrastructure," Marhaver says. "We placed the hood where it needed to go and vented the exhaust to the roof without major difficulty." One of the most expensive parts of the project — running propane through the building from the outside to the pizza oven and fryers — cost $20,000. As customers walk into Prentice Café they see a bright- ly lit space with impressive signage at each of four stations: ON-SITE PROFILE We Keep You Cooking! From planned renovations to unplanned emergencies, interim facilities from Kitchens To Go keep you cooking. Our team equips your team with mobile and modular solutions to keep foodservice operations running. With us, you have a kitchen for every meal. See us in action at or call for a complimentary consultation (630) 355-1660. KEEP Cooking ● SUNY Cobleskill: Enrollment, 2,600 students (1,700 live on campus); 8 resi- dence halls. Dining includes: Champlin Residential Restaurant (all-you-care-to- eat), which also houses Lemon Grass Café (allergen-friendly); Prentice Hall (retail, cook-to-order, food court–style); Twisted Whiskers (a retail sub shop open for late night service until 2 a.m.), Brickyard Brewhouse (retail); Farm Fresh Café (retail at the Center for Agriculture and Natural Resources building); Warner Café (retail grab-and-go and vending); and Coby's Café (a retail off-campus, downtown res- taurant that also offers culinary classes). ● Prentice Café Renovation Opened: Fall 2016 ● Scope of Project: Renovation of front area featuring Hand Tossed Pizza Shop; Coby Tex Mex; Burgers & More; and bever- age area. This complements the four- year-old back area, which includes Not Just Grilled Cheese (a deli-style operation) and made-to-order stations featuring Pasta Perfect and Wokery (Asian) cuisines. ● Size: 2,500 sq. ft. ● Seats: 200 ● Average Check: $8.25 ● Hours: 10:30 a.m. to 1 a.m., Monday, Tuesday and Wednesday; 3:00 p.m. until 1 a.m., Sunday; 10:30 a.m. to 10 p.m., Thursday and Friday. Pizza delivery, 8 p.m. to midnight, Sunday through Thursday. ● Menu Specialties: At Hand Tossed Pizza Shop, pizza, calzones, stromboli; Coby Tex Mex, to-order burritos, tacos, bowls and na- chos; and Burgers & More, burgers, chicken fillet, french fries and mozzarella sticks ● Staff: 30, including part-timers and students over two shifts for both sides of Prentice Café ● Total Project Cost: $210,000 ● Equipment Investment: $120,000 ● Website: FACTS OF NOTE

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