Foodservice Equipment & Supplies

JAN 2018

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/919529

Contents of this Issue

Navigation

Page 53 of 100

JANUARY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 51 Schematic Details The Refuge Bar & Bistro leverages a small but powerful kitchen to successfully serve hors d'oeuvres to hun- dreds of diners in The Woodlands, Texas. The menu includes flatbreads, hot dips, nachos, spring rolls, pork belly, tenderloin tips, soup and salad, mac and cheese, and sliders. This schematic shows the layout developed by John Egnor of JME Hospitality. The 237-square-foot kitchen sits in the right perpendicular area. The kitchen area includes a door that opens into the bar, which is the horizontal area on the left. The back wall of the bar includes cooler space for beer, etc. The bar faces into the lounge. The kitchen design optimizes flow in two func- tional areas: drop-off and pickup. "As the server comes in the door from the lounge (top left of kitchen), he or she drops off dishes and glasses on the right at the warewashing section," Egnor explains. "On the oppo- site wall is the staging and pickup area." The kitchen's work area includes a microwave and a shuttle oven, the latter helping with menu versatility and volume. In the lower right of the schematic is the refrigerator/ storage/ice machine section. "The key to designing in a small space is to understand the menu," Egnor says. He adds that the trend is to downsize kitchen space, saying, "Small is the future."

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2018