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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68 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2017 facility design p r o j e c t o f t h e m o n t h "The kitchen's design allows for staff to produce up to 6,000 meals daily, including support for campus catering op- erations," says Thomas Morisette, executive chef for Sodexo, Gonzaga's foodservice provider. He served on the original foodservice planning team. "I'm most proud of storage facilities. When people visit our campus to tour, I take them through the walk-ins. They are so large that we need small amounts of storage on the other floors." Staff preparing cold food work in a temperature-controlled cold room kept at 41 degrees F. The space contains sev- eral worktables for cleaning vegetables, a salad spinner for lettuce and an automat- ic slicer for cutting meat. A sink with an agitator mode supports staff as they clean lettuce and other vegetables served in Hemmingson Center and other campus dining operations. Four Kitchen Areas The prep space also holds a food processor, a 60-quart floor mixer and island prep tables. The remainder of the kitchen is divided into four areas. The first, a catering prep area, contains two combi ovens, a radiant gas broiler, a flattop griddle, a salamander, a six-burn- er range with a conventional oven beneath and prep tables. The second area, the hot line, contains the same type of equipment and two fryers. ● Gonzaga University: Student enrollment, 7,500; student residents on campus, 4,800; 2,800 people on mandatory meal plans (for 2 years) and 800 on voluntary meal plans ● Opened: August 2015 ● Scope of Project: Concept development, master plan- ning, space allocation, preliminary design, detailed design, specification writing, site inspections, construction admin- istration, preopening inspections, and interior design for a production kitchen on the lower level, residential dining serveries on two floors, a catering support kitchen and retail operations on the first and second floors ● Size: 167,726 sq. ft. total for building; 25,000 sq. ft. for food- service space, including an 8,438-sq.-ft. production kitchen; 11,300-sq.-ft. board dining servery and seating on the first level; an 8,250-sq.-ft. board dining servery and seating on the second level; a 710-sq.-ft. catering support kitchen on the third level ● Seats: 720 ● Average Check: $7.50 ● Total Annual Sales: $9 million ● Daily Transactions/Covers: 3,800 ● Hemmingson Center's Hours: Breakfast, 7 a.m. to 10:30 a.m., Monday through Friday; brunch, 9 a.m. to 2 p.m., Saturday and Sunday; lunch, 10:30 a.m. to 4:30 p.m., Monday through Friday; mid-meal, 1:30 p.m. to 4:30 p.m., Monday through Friday; din- ner, 4:30 p.m. to 8:30 p.m., Monday through Friday and Sunday; 4:30 p.m. to 7:30 p.m., Saturday; late night, 10 p.m. to 1:30 a.m., Saturday ● Menu Specialties: Daily Bread (deli-style sandwiches on house-baked breads, house-made soups, salads and baked goods from in-house bakery; Spike's Diner (chicken pot pie, meatloaf, burgers and fries, and made-to-order breakfast om- elets); World's Fare (global cuisines); Zagriculture (vegetarian- centered and allergy-free menu options, including seasonal produce from the rooftop hydroponic greenhouse); Mediter- ranean Coast (pizzas, flat breads and other dishes baked in a wood-fired oven); 360 Degrees (Mongolian-style grill) ● Retail Menu Specialties: A licensed Starbucks (first floor); Marketplace (first floor); The Bulldog (second floor); Einstein Bros. Bagels (first floor) ● Staff: 400 employees campus-wide ● Total Project Cost: $60 million ● Equipment Investment: $4 million ● Website: guest-services/Hemmingson-Center/dining-options.asp FACTS OF NOTE Top: The garde man- ger's cold prep area contains multiple work- tables and small wares so staff can support multiple dining opera- tions simultaneously. Above: In the garde manger kitchen, the equipment package includes two 40-gallon tilting kettles, a flattop griddle, two 12-gallon tilting kettles and convection steamers. Photos by Steve Whittaker, Whittaker Photography

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