Foodservice Equipment & Supplies

AUG 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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on a 2-page menu to a 3-page, fold-out menu with about 14 items, including 3 main entrees, 11 optional entrees, 3 starch accompaniments, salads, vegeta- bles, soups and desserts. "The menu is diverse with prime rib, lobster tail, crab legs and fresh salmon daily," Darrah says. White tablecloths and fine china contribute to the upscale restaurant ambiance. NEW AMBIANCE "Our residents like feeling as if they are going to a different restaurant every night," Darrah says. "So every night we present a different printed menu in a menu jacket. Residents have responded really well." Darrah's department serves approxi- mately 620 people each day at break- fast, lunch and dinner in 4 facilities spread across 4 campuses. Staff serve breakfast from 7 a.m. until 10 a.m., lunch from 11 a.m. until 1 p.m. and dinner from 4:30 p.m. until 7 p.m. Producing the new menu did not require new equipment since the opera- tion was already well equipped with combi ovens, convection ovens, open broilers, flattop grills and soup kettles. "However, we hired qualified and classically trained chefs," Darrah says. "They must be well trained to keep the menu and service standards high. For example, we bring in fresh salmon daily and only a trained chef can filet and portion out a full salmon. This saves us a lot of money. We hand-cut all of our steaks and poultry as well." Chefs and other staff not only prepare daily menu fare but also prepare food for 22 annual events, including The Legacy Capital City Culinary Classics for up to 1,500 people. "We bring back classic dishes from restaurants of the 60s and 70s that closed down," Darrah says. | 888 e porter rd, muskegon, mi 49441 | 1-800-433-9489 simple elegant clean AND revealing the epitome of functional beauty ask for more information on our new reveal® display series modern & contemporary food display cases reveal ® display series SCC'S "I DOUBLED MY PRODUCTION STAFF, BUT BY REVAMPING THE MENU WE REMAINED BUDGET-NEUTRAL." — Robert J. Darrah, director of Dining Services

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