Foodservice Equipment & Supplies

AUG 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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64 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 facility design p r o j e c t o f t h e m o n t h addition, a blast chiller allows staff to quickly reduce the temperature and increase the variety of menu items. "We organized work centers so food moves logically from ingredi- ents to prep cooking to service to sanitation," Dickson says. "We also right-sized the work centers in the kitchen and cafe servery to in- clude all key equipment needed for the functions served to minimize steps staff must take while working." For bulk production, staff use a food processor, slicer, two 6-gallon kettles, a 12-gallon kettle, a 25-gallon kettle, a 40-gallon tilting fry pan and a double-stacked convection oven. This equipment supports production of soups, sauces, entrees, catering functions, patient menu items and limited- time menu promotions. The contrast between the former RIC foodservice and the new operation is significant. "The RIC foodservice had one little kitchen with a two-burner range," says Serrano. "Overall, we have about 300 percent more equipment now." Before the new facility opened, staff attended in-service training sessions to learn how to use the new equipment. The kitchen was designed for the long-term. "The kitchen was designed to produce additional meals when the facility adds bed capacity in the future," Dickson says. "Equipment that will be needed for the higher meal volume was identified as future equipment, including a two-burner range, a second beverage station, a third patient tray line ● AbilityLab: Owns 40 sites in Illinois and Indiana ● Shirley Ryan AbilityLab: 242 patient beds with the po- tential to expand to 350. Multiple research and therapeutic labs specialize in recovery issues surrounding traumas, strokes, sports injuries and more. Morrison Healthcare, part of Compass Group, serves as the foodservice provider. ● Opened: March 25, 2017 ● Scope of Project: A kitchen, servery and dining room on the 12th floor ● Size: Shirley Ryan AbilityLab, 1.2 million sq. ft., 27 stories; kitchen, including toilets and lockers, 8,000 sq. ft.; retail, including large storage room, 4,375 sq. ft.; dining, 3,940 sq. ft.; catering pantry, 215 sq. ft. ● Seats: 162 ● Hours: Patient foodservice, 6 a.m. to 8 p.m.; retail cafe, 7 a.m. to 7 p.m., Monday through Friday; 24 hours a day at Argo Tea ● Menu Specialties: Grilled selections, global entrees, pizza, made-to-order deli sandwiches, salad bar, sweets and desserts, and to-go salads and yogurt ● Staff: 66 full-time equivalents and 4 FTEs at Argo ● Total Project Cost: $550 million ● Website: FACTS OF NOTE Right: Placement of cashier stations, condiments and beverages expedites traffic flow. Below: The deli features made- to-order and to-go sandwiches.

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