Foodservice Equipment & Supplies

FEB 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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72 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2018 facility design p r o j e c t o f t h e m o n t h we have 50 people in line, we have to be able to turn these out quickly while preserving the quality. We cook the burgers and chicken breasts in batches of 15, hold them for just a few moments, then place them back on the grill right before they are given to customers." An overhead salamander heats nachos, and the four deep-fat fryers produce fries. Tiger Avenue Deli features richly colored metal and dark-colored tiles, giving this station an urban aesthetic. A printer transmits the orders to the prep area for Philly-style and other sandwiches. Large flattop grills sit along the back wall. Culinary staff grill vegetables before combining them with meats and cheese for sandwiches. The home-cooking station, named 1839 Kitchen after the year the university was founded, features a traditional domestic appearance with raised wood cabinets, copper accents and marble-style counters. Showcasing home-style cook- ing, this restaurant contains two pressure fryers that cook protein-based entrees. Customers see the meals displayed in pans recessed into the counter. Two rotisserie ovens provide eatertainment as they roast up to 24 chickens at once. Staff load the chickens in the oven from the back of the house while front-of-the- house staff remove the chickens from the rotisserie on that side. "This is the first rotisserie oven we've brought onto campus," Cartwright says. "We've been very pleased by the quality of product we're turning out. Staff have become ex- perts as they've learned to use the oven." A flattop grill enables staff to make eggs and other breakfast menu items. Olive & Oil, a Mediterranean and pasta concept, features hand-painted plaster walls and decorative tiles for an old- world appearance. The menu contains customizable pasta dishes where guests choose the pasta, proteins, vegetables and toppings. "If the noodles need 10 minutes to cook, we parcook them for five minutes in the back of the house," ● Opened: August 2017 ● University of Missouri: 30,870 students enrolled; 29 foodservice operations across campus ● Scope of Project: New building that includes a residence hall, dining operation (with a kitchen, six restaurants and dining room) and a Starbucks. The Restaurants at South- west replaced the former Pavilion at Dobbs residential dining facility, which was demolished after opening the new facility in August 2017. The staff at Pavilion at Dobbs transitioned to The Restaurants at Southwest. ● Timeline: Developed initial vision in May 2012; clarified and refined vision in June 2013; constructed temporary dock with two lifts at Pavilion at Dobbs dock in 2015; pro- vided service at Pavilion at Dobbs through June 30, 2017; moved existing equipment, food inventory, tables and chairs, office furniture, and so on to the new building in July 2017; moved two lifts in July 2017; demolished Pavilion at Dobbs building in September and October 2017. ● Size: 29,581 sq. ft. (gross) ● Seats: 581 ● Average Check: $8.75 ● Total Annual Sales: $2 million (estimated) ● Daily Transactions/Covers: 1,650 ● Hours: 7 a.m. to 8 p.m., Monday through Friday; 9 a.m. to 8 p.m. Saturday and Sunday (hours vary by restaurant) ● Menu Specialties: Legacy Burgers and fresh-cut fries at Legacy Grill; rotisserie chicken and steel-cut oatmeal at 1839 Kitchen; select-your-own pasta at Olive & Oil; sandwiches at Tiger Avenue Deli; select-your-own salads at 1+5+3 Salads and Soups; smoothies, pastries and other desserts at Truffles; coffee and tea drinks and pastries at Starbucks ● Staff: 1 manager, 4 assistant managers, 24 full-time, 6 part-time and 50 student staff ● Total Project Cost: $15 million ● Equipment Investment: $1.9 million ● Website: www.dining.missouri.edu FACTS OF NOTE Above: At Legacy Grill, the grill, charbroil- ers, salamanders and refrigerated tables sit on one side, and the fryers sit on the oppo- site side with an island table in the middle. Photo courtesy of Matthew Kirschner Photography Right: Adjacent to the dining facility, Starbucks Southwest features a unique wall painting of the MU tiger among coffee beans. Photo courtesy of Matthew Kirschner Photography

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