Foodservice Equipment & Supplies

DEC 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 25 of 175

24 • FOODSERVICE EQUIPMENT & SUPPLIES • DECEMBER 2017 facility design p r o j e c t o f t h e m o n t h Pot washing takes place in the kitchen area. The dishwashing area, however, sits at the end of the seating area. "The architects decided where dishwashing would be located," Farrand says. "When we saw where the servery was posi- tioned and where the two entrances and exits were located, we decided to place the dishroom where most of the people exit so they can easily take their trays and drop them off on their way out. People who are sitting farther away from the dishroom are very considerate and just walk a little further to deposit their trays." The Servery and Display Cooking The servery's design incorporates equipment flexibility and positioning so the Sodexo culinary team can provide menu variety both now and in the future. In addition, station design allows for staffing adjustments to match the levels of customer demand. "Equipment is on casters so staff can roll equipment in and out as needed," Iaia says. "The mobile equipment contains a quick disconnect hose that facilitates this." In addition to providing daily fare, the servery allows staff to hold special catered events after normal cafe hours. Much of the fresh food production at the cafe takes place Market, the salad and breakfast bar, provides a make-your-own menu item experience. The station also fea- tures soup and sushi. ● Company: Zurich Insurance North American Headquarters, Schaumburg, Ill. ● General Manager, Zurich Insurance North American Headquarters: David Yanda ● Project Manager, Zurich Insurance North American Headquarters: Jake Wattenberger ● VP of Foodservice, Sodexo, Zurich Insurance North American Headquarters: Shane Cravens ● General Manager, Sodexo, Zurich Insurance North American Headquarters: J. Scott Wachel, ACF-registered chef ● Executive Chef, Sodexo, Zurich Insurance North American Headquarters: Duane Boslet ● Retail Manager, Sodexo, Zurich Insurance North American Headquarters : Sheila Berry ● Broker: Jones Lang LaSalle Americas Inc., Chicago; Jerry Riordan, senior vice president ● Base Building Architect: Goettsch Partners, Chicago ● Developer and Design-Builder: Clayco, Chicago ● Interior Architect: CannonDesign, Chicago; Mark Hirons, design principal; Kay Maines, project manager/senior associate, interiors ● Foodservice Consultants: Cini-Little International Inc., Chicago; Armand Iaia, FCSI, regional manager and project manager; Kevin Banas, associate, project coordinator; Donna Pacione, senior associate, project coordinator/estimator; Theodore Farrand, FCSI, FMP, director of MAS and project executive ● Equipment Dealer: The Boelter Companies, Chicago; Nick Pope, project manager ● Interior General Contractor: Executive Construction Inc., Chicago KEY PLAYERS

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - DEC 2017