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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Page 62 of 104

60 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 equipment that includes hot wells, an induction cooktop, a high-speed oven, a combi oven, griddles and a charbroiler. The area also contains sandwich and salad prep stations for made-to-order sandwiches and salads. "The result is a better-quality product that has improved taste, texture and appearance," LTC Flash says. Servery, Tray Drop and Dishwashing Culinary staff deliver food from the bulk kitchen to the servery where it is assembled, finished and made to order. "The transformation from a closed design to an open servery provides great visibility of all available food choices immedi- ately upon entering," says Beck. "Dining guests can proceed directly to a desired station, saving themselves time." The servery provides a clear and defined path of circulation for food preparation and demonstration and for staff and customers to move within the space without crossing in one another's paths. "Sustainable design created a balance between human needs and health of natural systems on which we are dependent," LTC Flash says. The servery design promotes healthy meal choices. The placement of the fresh salad bar/fruit bar, soups and fresh- made sandwiches and wraps balances the large expanse of the servery entrance. Fresh colors, signage and programmable digital menu boards also enhance the area. The functional layout, design and openness operate on patterns of traffic flow and speed of service. Entering guests move across the entry of the servery area — the widest physi- cal space — at a higher speed. The entry's dimensions allow customers to quickly move in and away from the congestion at the main elevator and lobby and allow ease of movement for patients in wheelchairs or ambulatory-assisted devices. Special care was taken in the design of the servery and din- ing area to accommodate wounded warriors. Wide circulation space allows wheelchairs to easily navigate from the different stations in the servery and throughout the seating area. Located at the servery entrance, the tray pickup area features some trays at a lower height, making it easy for wheelchair-bound guests to begin the process of getting their food. The structure of the serving lines and the food displays encourage healthier choices and use nutrition architecture. For example, beverage grab-and-go areas are stocked heavily with water options at eye level and less healthy options at other levels. Staff also provide nutrition information signage. Eight food concept zones provide variety. Customers see the Garden station first. It contains an expansive breakfast yogurt/fruit bar and salad bar that staff replenish from the back. "This avoids customer disturbance during peak times ON-SITE PROFILE Brooke Army Medical Center foodservice staff prepare hot menu items on the patient service trayline.

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