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.

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30 • FOODSERVICE EQUIPMENT & SUPPLIES • DECEMBER 2017 facility design p r o j e c t o f t h e m o n t h A large beverage island contains two large fountain drink dispensers on one side and coffee and tea brewers on the other side. Sustainable Highlights The ventilation system automatically balances the volume of air with the amount of cooking performed underneath the hood, thereby reducing exhaust volumes. "This was a key pri- ority for this particular project because of the CFM limits," Iaia says. The designers also specified Energy Star equipment when available to satisfy LEED requirements and create a sustainable environment. A few of the LEED Platinum certification highlights include: ● 62 percent energy cost reduction through the use of ef- ficient MEP systems and a cogeneration facility that uses a natural gas-fueled engine to generate electricity, as well as produce waste heat for other uses in the building ● 39 percent reduction in domestic water use through water-efficient fixtures (low-flow toilets and sinks) and rainwater harvesting and reuse ● High-performance enclosure, including exterior shading and interior automated shades with daylight sensors ● Great access to daylight ● 99 percent of construction and demolition waste diverted from landfill ● 99 percent Forest Stewardship Council-certified wood used ● Eight charging stations for electric vehicles and additional prioritized parking for low-emitting and carpool vehicles ● Integrated transportation with stops for two public bus routes and consolidated, multilevel parking on-site ● Open space and native landscaping on the nearly 40-acre site with more than 70 percent open/softscape ● Use of low-volatile organic compounds, including inte- rior paints, flooring, wood, and adhesives and sealants. After 13 months in operation, Yanda says, "We're very proud of the amount of business we're doing and how all three businesses — the cafe, grab-and-go and catering — stream out of one kitchen." FE&S Duane Boslet, executive chef, Sodexo, Zurich North American Headquarters. Prior to joining the Zurich team, Boslet's 20-year career experience included working at Takeda Pharmaceutical as well as country clubs, freestanding restaurants and corporate headquarters in the Midwest. Theodore E. Farrand, FCSI, FMP, director of Management Advisory Services, Cini-Little. Farrand joined Cini-Little in 1981. His foodservice projects include the United Nations New York City; Vita Nova Restaurant at the University of Delaware in Newark, Del.; Blue Cross Blue Shield in Chicago and Dallas; and Boston Public Library. Armand D. Iaia, regional manager, Cini-Little. Iaia joined the firm in 1985. His foodservice projects include Damen Student Center at Loyola University in Chicago; Barilla America Test Kitchen in Northbrook, Ill.; Soho House in Chicago; and Marriott Marquis Chicago. David Yanda, general manager for Zurich North American Headquarters. Yanda joined the company in 2016. Previous to this position, he was the director for Millennium Park Joint Venture in Chicago. J. Scott Wachel, ACF-registered chef, general manager, Sodexo, Zurich North American Headquarters. During his 25-year career with Sodexo, Wachel's positions included general manager at Bank of America's LaSalle street location in Chicago, American Nation Bar, and other locations where he managed all dining services including cafes, executive dining, private dining rooms and catering services. MEET THE PLAYERS Wide aisles and natural daylight create a spacious ambience.

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