Foodservice Equipment & Supplies

OCT 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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OCTOBER 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 67 dining operation with the traditional student union. It fea- tures a production kitchen, all-you-care-to-eat dining area with theme restaurants on two levels and retail foodservice operations. A roof-mounted greenhouse offers a venue for teaching and growing food for dining operations. The build- ing received LEED Gold Certification based on sustainable design, building materials and energy-efficiency features. "The project was delivered via the design/build process, which required the design team to deliver the project largely as presented during the interview/competition phase," Kinley says. "The key to the Hoffman Construction/Opsis/BWA [Bernardo Wills Architects]/Webb Foodservice Design team was a design that offered flexibility and options for the owner. Two of those options included the provision of shelled, unfinished space at the lower level to allow future kitchen expansion as well as space for expanded programs. As it turned out, the idea of expansion space was so compel- ling that the university elected to expand into those areas as planned less than a year after final completion." A limited footprint and height restrictions challenged the design team as they decided how to place functional areas in relation to one another. "If we were to put all of the produc- tion, plus most of the dishwashing and dining on one level, little would be left for student services and other vital campus operations," Kinley says. "Hence the distribution of foodser- vice operations to all four levels of the Hemmingson Center." To accomplish this, the main food preparation, produc- tion and storage were placed on the basement level. Board dining, retail dining, the market, pub and commercial brand- name dining, along with myriad student services, primarily reside between the first and second floors. Banquet services and the catering kitchen sit on the third floor. Although some campus catering operations still function on various parts of the campus, the main kitchen still provides some additional catering support, while the third-floor catering kitchen sup- ports the daily banquet operations. Dishwashing takes place on the main level and in the basement. "Positioning the kitchen, dining, seating and catering on multiple levels, the architects, designers and Gonzaga project team used highly flexible spaces to blend dining, learning and socializing experiences," says Ben Pollock, design consultant at Webb Foodservice Design. "The original goal was to have 900 seats, but we were able to design 720 seats in many configura- tions of traditional tables, community tables and private booths." The effort paid off in variety for guests. "These spaces provide an abundance of casual, comfortable furniture op- tions to suit the needs of every student by giving them a variety of choices from small and intimate to spacious and active," Kinley says. Interior designers also gave thoughtful and creative attention to the choice of materials. "Foodservice spaces are cohesive with the architecture and interior design palette set forth by the architect," says Linda Midden, design director, Webb Foodservice Design. "Materials are organic and time- less in nature, creating a palette that is warm, rich, comfort- able and inviting, typical of what one might expect in the state of Washington." In addition, strategic walls accented with tile work to align with the scale of the space provide a backdrop to food platforms while adding texture, sparkle and ambience. Large- scale environmental graphics feature images associated with meaningful Gonzaga themes or familiar images significant to the region. "Large-scale, interactive technology 'walls' encourage exploration and inspire curiosity," Kinley says. The Basement-Level Kitchen The basement level contains an 8,438-square-foot production kitchen. "The placement presented a unique challenge to the construction phasing because all larger pieces of equipment, such as exhaust hoods and walk-in coolers, had to be set in place prior to the construction of the upper levels," Pollock says. Largely concealed from public view, the loading dock sits one level below a roof deck used for outdoor dining and events. A greenhouse sits adjacent to the roof terrace over the loading dock. Staff use two freight elevators to transport deliveries on carts and pallets to the basement level. "With foodservice operations on all four levels of the building, efficient use of the elevators near the dock and three other elevators available for public use was critical," Pollock says. Staff place bulk food and supplies into a walk-in cooler, walk-in freezer and walk-in dry storage areas. These storage units contain high-density shelving, which enhances the amount of storage capabilities. Storage unit doors open to the hallway and also open into the kitchen.

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