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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Page 76 of 93

OCTOBER 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 73 facility design p r o j e c t o f t h e m o n t h griddle and a four-burner open range to prepare menu items such as citrus-glazed salmon, Thai curry and authentic ramen noodle dishes. This station also features the Simple Servings platform, menus that are 100 percent vegan and free of the eight most common food allergens — milk, eggs, fish, crusta- cean shellfish, tree nuts, peanuts, wheat and soy. The two main beverage counters, central at each dining level, serve as a visual and sound-dampening screen to the dish drop area. "The horizontal reclaimed wood slat design element vertically and horizon- tally allows for the beverage stations to be easily identifiable, while providing an exit experience with visibility to the dining area," Midden says. Large-scale wall tiles with stainless steel reveals on both levels of the dish drop walls frame the opening into the dish room, adding a welcome visual touch to the exit experience. The Bulldog, named after the Spokane landmark of the same name, attracts customers looking for a full sit-down menu of chicken wings and jalapeno poppers and other appetizers, salads, burgers, sandwiches and entrees, quick-service takeout and local wines and draft beers. A backlit bar top adds a pop of color to the bar area with a wooden wine display at the back wall and full-height glass windows allow customers to watch athletic events on the adjacent outdoor field. Throughout the servery areas on both floors, seating options create the microenvironments. Stairs provide access to menu items on both upper and lower levels. "The envi- ronments meet numerous needs and growing demands of current and future students," Midden says. "There are quiet spaces, intimate places, booth seating, banquette seating, bar-height counter seating, bench-style community tables for larger group settings and a large variety of table top options." Organic, natural, reclaimed wood elements in a rich, natural walnut finish appear throughout both dining spaces in booth framing, beverage areas, community tables, trim, counter faces and so on. The mesh curtain design in 360 Degrees reappears on the second level of dining to help define the seating area in between food platforms. Sustainable and Energy-Saving Features Several key factors in addition to the greenhouse and control ventilation system contribute to the Hemmingson Center's LEED Gold certification. To further enhance building effi- ciencies, a glycol refrigeration system reduces toxic refriger- ant use and maximizes cooling efficiencies. Energy Star-rated equipment and low-flow water devices also contribute to the overall equipment design. The project also includes space and equipment for composting food waste, completing the entire on-site food cycle. Energy-efficient, dimmable lighting was used through- out both dining levels. Decorative, dimmable LED pendants help define spaces while creating layers of light, all the way to full-height glass, to provide comfort and ambience, taking the natural lighting available during the day into consideration. "The university's program statement for the competi- tion asked for a large, five-bay underground service dock for foodservice, trash and recycling, and to support event deliv- eries for the ballroom — a community asset and source of revenue," Faulkinberry says. "The team saved the university over $2 million by building an enclosed dock on grade. By placing the innovative food-growing hydroponic greenhouse and an outdoor terrace on the roof of the dock, the solution was a win-win for the project — the new, high-profile sus- tainable feature serves as a visual focus while reducing costs." The center exceeded expectations for both the Gonzaga University and the design team. "This has become the hub of the campus, as we hoped," Faulkinberry says. "We were hoping for 8,000 visits a day, and now we have 10,000. We were look- ing at 14,000 events, and we've exceeded 21,000 events. The Gonzaga community is using the space. Rooms are occupied constantly and consistently. And this is a vibrant location. We set high expectations, received great input in the beginning and now receive feedback from customers and staff about the high- quality food and continuous interaction among customers and staff. We're very pleased with the results." Faulkinberry's advice to others embarking on a major project is to "break down every facet into small bites. Look at equipment packages and get feedback for every area. Look to the future to be sure that you have opportunities to change out programs if you need to. And be sure you select the right architect, contractor and consultants who want to build for the community, not for themselves. You must be able to have continuous and effective communication throughout the project with all members of the team." FE&S Left: The Marketplace's exposed ceiling takes advantage of the height of the glass and natural light spilling into the space. Below: Paint colors at World's Fare and other platforms are warm and inviting. Photos by Steve Whittaker, Whit- taker Photography

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