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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74 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 facility design p r o j e c t o f t h e m o n t h ● About the Hospital: The new 512-bed UK Albert B. Chandler Hospital Pavilion A is part of the UK HealthCare patient care enterprise. The hospital also contains Pavilions H and HA. ● Project Opened: The hospital's kitchen and Chandler Dining opened in August 2016. The earliest part of the project, the Courtyard Café, opened in 2011. ● Scope of Project: This project encom- passed the build-out of existing shell space on the basement and first floor of Pavilion A in the Albert B. Chandler Hospital to create a new kitchen in the basement and Chandler Dining, a retail serving area and dining room, on the first floor. The kitchen produces food for four retail foodservice outlets at the hospital: Chandler Dining in Pavilion A, Courtyard Café in Pavilion A, Whitney- Hendrickson Café in the Markey Cancer Center and Wildcat Café in the Kentucky Clinic. The kitchen also produces food for a pod-style patient service program with catering associates serving the majority of patients with scheduled de- livery meals. Patient rooms are housed in: Pavilion A on floors 6 through 10 and soon on floor 11 for oncology patients; in Pavilion H on floors 3 through 8; in Markey Cancer Center on 2 floors; at Children's Hospital (attached to Pavilion H) on a single floor; and Gill Heart and Vascular Institute. Room service for new mothers, pediatric patients and oncology patients is expected to go live by the fall of 2017. Food and Nutrition Services also provides catering services all over the campus. ● Size: Chandler Dining Kitchen, Café and Dining Room encompass approximately 35,350 sq. ft., including 17,000 sq. ft. for the kitchen, 8,500 sq. ft. for the servery and 5,200 sq. ft. for dining room seating ● Seats: 292 in the main dining room, 48 in 2 private dining rooms, and up to 90 on an outdoor terrace ● Average Check: $5.24 ● Total Annual Sales: $7.2 million ● Daily Transactions: 3,764 for Chandler Dining; 1,625 patient meals ● Hours: Monday through Friday: breakfast, 6 a.m. to 10 a.m.; closed 10 a.m. to 11 a.m.; lunch, 11 a.m. to 2 p.m.; light lunch, 2 p.m. to 4 p.m.; dinner, 4 p.m. to 7 p.m.; late night, 7 p.m. to 5 a.m.; closed 5 a.m. to 6 a.m., Monday through Friday. Weekends and holidays: open 24 hours. ● Menu Specialties: 9 stations, including Italian Trattoria (pizza, made-to-order pasta stromboli and daily salads); Deli (freshly carved meats); Chef Table (exhibition station); Traditions (traditional, home-style meals); Chop Chop (made-to-order signature salads, flatbreads and potato bar); Salad/Soup Bar; Southside Grill (hamburgers, grilled cheese, french fries, chicken and fish); Sushi; and Wild Greens. On the Go offers takeout fare. ● Staff: 214 full-time employees, including 13 managers ● Total Cost: N/A ● Equipment Investment: $3.5 million for Chandler Dining and Kitchen; $460,000 for Courtyard Café ● Website: FACTS OF NOTE At Southside Grill, staff use a flattop griddle to cook traditional grill fare such as hamburgers, grilled cheese sandwiches, portobello mushroom burgers, fish burgers and veggie burg- ers. Fryers heat french fries and chicken tenders. Customers may help them- selves to myriad sandwich toppings.

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