Foodservice Equipment & Supplies

NOV 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 79 of 108

NOVEMBER 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 77 facility design p r o j e c t o f t h e m o n t h Three restaurants, a micromarket, a physicians lounge and a kitchen give new life and vitality to this healthcare foodservice operation. By Donna Boss Photography by Jill Ockhardt Blaufuss T he first in a series of projects for Sanford Health, the new medical center in Fargo serves as North Dakota's newest and largest medical center and healthcare hub. This 284-bed, 1-million-square- foot facility contains Sanford's signature Collegiate Gothic- style of architecture. "The traditional style has lasting appeal and a welcoming human scale," says project architect Tim Solohubow, AIA, principal and senior vice president, HKS Inc. "The building footprint provides an efficient layout to save on operating costs and minimize staff steps, reducing fatigue and allowing staff to spend more time on patient care." Connections to nature throughout the building reinforce the healing environment. Windows frame vistas, soothing music plays, and color schemes and artwork reflect the calm of the surrounding prairie in the region. In addition to the positive distractions of soothing music and separate family quiet areas, stress reducers minimize the TRANSFORMING DINING AT SANFORD MEDICAL CENTER FARGO

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