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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60 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2017 "This was a project where we had an existing relationship with the gener- al contractor, Miron Construction, and they brought me on board early to help with budget estimates," Green says. "I also collaborated with the design firm, Rippe Associates, to write specs, etc. It all happened really quickly. Our contract was signed in December of last year, and we had to complete the spec book, drawings and have everything ordered before March 15 of this year." In all, Green oversaw design aspects, procurement, delivery and installation of 28 truckloads of equip- ment for the project's kitchens — all of which came in on time and on budget. He continues to assist with follow-up, tweaking and training to ensure the operation runs smoothly for its new residents and the staff that serves them. Kelli Haught, who manages opera- tions at the facility, says Green's exten- sive knowledge of equipment and de- sign, his foresight and problem-solving skills, and his responsiveness have been invaluable. "He put a lot of time and hard work into this, and he continues to, by regularly checking back to make sure that things are working properly and that our staff is well trained in how to use the various pieces of equipment," she notes. "We really appreciate that he's so detail-oriented and hands-on." Green brings those key quali- ties to all of his projects, according to Joe Schmitt, president and co-owner of Rapids Foodservice Contract and Design. "Normally, on a project like Elizabeth Catlett, you've got the DSR involved in overseeing things, but then also a field person or project manager in the field," Schmitt says. "But Luke did probably 95 percent of his own field management on that job. He really stays involved at every level and with every detail." Green is a fixture at Kirkwood Community College, where his role goes well beyond keeping things cooking in the kitchens in its Center for Hospitality Arts. He serves as a frequent guest lecturer on how to work with DSRs, and on the ins and outs of configuring restaurant kitch- ens. He also helps to evaluate students' final exam presentations, held in the demonstration kitchen that he helped to design. Among the kitchens' unique features is a full ceiling hood. CLASS ACT FE&S' DSR OF THE YEAR LUKE GREEN

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