Foodservice Equipment & Supplies

SEP 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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SEPTEMBER 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 59 locations to support the chain's 2.0 prototype; custom design and install of a 6,000-square-foot, -15-degree freezer for a Hunt Brothers Pizza distribution center; and a reconfiguration for Bre- whemia, a local third-wave coffee shop/ cafe that was looking to squeeze a new warewasher into its tiny kitchen. Green expects to wrap up 2017 with sales of $3.5 to $4 million, a level he's confident he can maintain going forward. Not bad for a guy who worked his way up from the warehouse and who, six years into his current position, still can't help but bristle a bit at the notion of be- ing a sales rep. That's because in Green's mind, and in the minds of his biggest accounts, he isn't a sales rep. Rather, he's a knowledgeable consultant, a creative and cerebral problem solver, and a steady, unflappable guy who treats every project like it's his own. Green's work last year for the University of Iowa's Elizabeth Catlett Residence Hall in Iowa City is a marquee example of his hands-on, end-to-end approach and his ability to multitask at the highest level. The $2.8 million project, the largest in Rapids' history, is part of a new 12-story, $95 million dormitory that opened for the 2017-2018 school year housing slightly more than 1,000 students. It includes a state-of-the-art marketplace-style dining facility, an after- hours grab-and-go station, and a small third-floor kitchen for residents' use. Green led the redesign and renovation of Linn-Mar High School's servery, transforming an outdated cafeteria into a contemporary, inviting facility that's a hit with students and staff alike. His ideas for the project included introducing a scatter-style serving system; upgrading the equipment package; positioning the salad bar near the entry; creating an attractive and efficient pizza station; and adding a grab-and-go hot sandwich station. Since the redesign, the time required to serve a group of 450 students has dropped from 25 minutes to 5, salad consumption has risen and overall meal participation has increased 15 percent. LUNCHTIME DRAMA

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