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: http://fesmag.epubxp.com/i/907378

Contents of this Issue

Navigation

Page 28 of 175

facility design p r o j e c t o f t h e m o n t h Great Tomlinson products for everything you need Trust Tomlinson for quality foodservice equipment and food safety products for commercial/institutional kitchens and convenience/self-serve venues. Our well-designed products will help you dispense it better, serve it better, and organize it better … for years to come. Kettles • Marston Wood Products • Modular Simpli-Flex ® Dispensers Cast Iron and Thermal Platters and Skillets • C&K Food Safety Products Fusion Countertop Equipment • No-Drip ® Faucets and Fittings 216-587-3400 • www.tomlinsonind.com • World Class, Worldwide at the servery stations. Though staff prepare a large volume of food during the peak times, their ability to cook in smaller batches in front of customers offers a more customized — and therefore popular — service approach. Crafted, a deli-style operation, contains refrigerated rails, ambi- ent wells, a microwave oven and a panini grill so staff can prepare create-your-own sandwiches along with panini sandwiches and spe- cialty precrafted sandwiches that change weekly. Artisan contains a charbroiler and two flattops that culinary staff use to make street-style tacos, ribs, chicken, burritos and authentic Spanish cuisine. Bistro, a grill-style station, contains a chargrill, flattop and FACTS OF NOTE ● Company: Zurich Insurance North American Headquarters in Schaumburg, Ill. Approximately 3,000 employees in 2017 ● Opened: October 2016 ● Scope of Project: Focus group sessions, extensive programming, concept devel- opment, master planning, space alloca- tion, preliminary design, specification writing, site inspections and construction management. Project includes a kitchen, servery and dining spaces. ● Size: Total, 12,035 sq. ft. This includes servery, 7,505 sq. ft.; kitchen, 4,813 sq. ft.; cooking and pot wash, 985 sq. ft.; storage rooms, 727 sq. ft.; dishwashing room, 1,215 sq. ft.; Zurich catering, 521 sq. ft.; and cold storage, 1,082 sq. ft. ● Seats: 496 with outdoor seating for ap- proximately 30 and a private dining room with 20-person seating capacity ● Average Check: $7.25 ● Daily Transactions/Covers: 920; ap- proximately 825 of these are for lunch ● Hours: 7 a.m. to 1:30 p.m. ● Menu Specialties: Artisan with tacos, authentic ethnic cuisines and Asian from local restaurateur; Bistro with grilled foods and grains; Local with comfort food and dishes from local restaurateurs; Hearth with Roman pizza, stromboli, calzones, pasta and salads; Market with salad and soup, chili and sushi; Crafted with deli-style sandwiches; and Simply to Go grab-and-go selections ● Staff: 24, including full-time and part- time employees ● Total Project Cost: $350 million ● Website: www.zurichna.com/hq

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - DEC 2017