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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AUGUST 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 79 facility design p r o j e c t o f t h e m o n t h 4 p.m. until 5 p.m. once a month. "The chefs emphasize healthy meal preparation and feature sustainable menu items," Schnurr says. "They collaborate with dietitians and medical staff as well. For example, a neurologist will speak about cooking to alleviate migraines. We want to lead more initiatives like this. Last week my sous chef attended a culi- nary medical seminar and heard chefs, dietitians and medical professionals speak about collaborating." A rectangular-shaped space contains Chop Chop, Wild Greens, Sushi, Soup and On the Go. Chop Chop station features made-to-order salads, flatbreads and load-your-own baked potatoes. Wild Greens, the salad bar, features fruit and yogurt with many toppings at breakfast in addition to fresh breads. The bar converts to an expansive salad bar at lunch and dinner. Fresh ingredients include seasonal produce dis- played raw and in compound salads. Two types of grain and pasta salads are offered daily. At Sushi Bar, chefs working for a local franchise prepare sushi to order as customers watch them assemble ingredients. A nearby soup bar features four soups daily. On the Go, which is the first station customers see as they enter Chandler Dining, features large open-air coolers containing beverages, salads, sandwiches, yogurt and other prepackaged, house-made to-go foods. In addition, an area featuring house-made packaged foods sits adjacent to On the Go. Chandler Dining also contains Deli, featuring fresh carved meats and made-to- order salads and sandwiches. The tea and coffee area offers branded drinks, house- made baked goods and specialty desserts. Sustainability, Energy-Saving Features and Efficiencies Here's how some of the environmentally friendly features at Albert B. Chandler Hospital support green efforts: • LED lighting provides the latest in lighting technology, which will save up to 30 percent compared to traditional lighting. • A smart lighting control system schedules when lights turn off. In individual rooms, such as offices and staff restrooms, vacancy sensors automatically shut off the lights if rooms are unoccupied. Manual operation of the local light control switch turns the lights on. Above: Due to the mul- tilevel department, the design includes two dish rooms to enhance efficiency. One dish room sits on the base- ment level for patient service and washes the kitchen pots and pans. The other dish room sits upstairs in support of the retail operation. Staff make large quantities of mashed potatoes in tilting kettles. The kitchen features both a pod and room service system for patient trays.

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