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.

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74 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 facility design p r o j e c t o f t h e m o n t h beverage offerings, moving the main preparation and production areas into the guest spaces," Kris says. The cafe and market seamlessly weave together dining areas with retail components. "As customers walk through the space they have different dining and shopping experiences," says Katie Vance, senior interior designer at Nashville, Tenn.-based Powell Architecture and Building Studio. "For example, in one area, retail shelving is built into the back of banquette seating, so literally one eats on one side of the banquette and shops on the other side." Entering the restaurant, customers see pops of brass hid- den in a field of glossy black-and-white elements. The floor's herringbone gray tile pattern consists of a custom rug inset with black-and-white hex tile. "These help with wayfinding, create zones within the open space, while also providing a casual and fun atmosphere," Vance says. Designers also incor- porated several different wall tiles to emphasize different areas. For instance, they selected black beveled subway tiles for the base of bar walls, white beveled subway tiles for the exterior walls and black-and-white hex tiles for the bakery. "We also emphasized the juxtaposition of caviar versus bananas by mixing in industrial concrete with sleek marble and quartz," Vance adds. "Since the best part of the show is delicious food, we highlighted different foodservice areas with marquee lighting just like a vintage theater. The Wine Room is an experience unto itself surrounded by steel and glass windows providing an inviting way to shop and explore, along with a surprise tile message — 'Yay Wine!' — on the floor." Local artisans contributed to the interior design's cherry and brass shelving, communal table and handmade wallpaper. Back of the House Food arrives at a loading dock that Caviar & Bananas shares with a neighboring fine-dining restaurant. Staff monitor all products entering and leaving the facility from a work sta- tion on the loading dock. From there, all products route to a storage space that serves the main store area and functions as a remote storage annex. "Both spaces can be easily accessed by the culinary team and purveyors as appropriate," says Lee Simon, principal of Innovative Foodservice Design Team, who works from the Boulder, Colo., office. The walk-in cooler in the remote annex holds raw ingredients ● Opened: June 21, 2017 ● Scope of Project: New tenant build-out from "vanilla box" ● Size: 6,400 sq. ft. ● Seats: 112 ● Average Check: $13.75 ● Total Annual Sales: $5 million ● Daily Transactions/Covers: 1,000 ● Hours of Operation: 7 a.m. to 8:30 p.m., Monday through Thursday; 7 a.m. to 9 p.m., Friday; 8 a.m. to 9 p.m., Saturday; 8 a.m. to 8 p.m., Sunday ● Menu Specialties: Made-to-order salads, sandwiches, prepared foods; The Tennessee Trio; curated wine and beer selection ● Staff: 50, including 25 in the kitchen ● Total Project Cost: $2.5 million ● Equipment Investment: $617,500 ● Website: www.caviarandbananas.com FACTS OF NOTE Top right: High-speed ovens, a flattop griddle, charboiler and range support Gourmet Sandwiches/ Prepared Foods. Right: Convection ovens at Bakery send aromas of freshly baked goods into the restaurant.

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