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.

Issue link:

Contents of this Issue


Page 71 of 92

Dietitians also provide nutritional information and cooking demonstrations." In addition, some patients dine in the cafe using patient vouchers that doctors issue as part of their transition from AbilityLab to their homes. The Retail Cafe Unlike at typical acute care facilities, AbilityLab patients stay at the facility for extended periods and often continue treat- ment as outpatients. In addition to staff and visitors, patients often frequent the cafe as part of their rehabilitation. "Rippe Associates team members observed operations at a rehabilita- tion project in Atlanta to watch customers navigate the retail servery and talk with foodservice staff about optimal equip- ment and dimensions for their clientele," Dickson says. For example, based on this research, serving counter heights are 32 inches above finished floors instead of the Americans with Disabilities Act-required height of 34 inches. "We all eat first with our eyes," Dickson says. "The retail servery is a food court concept that uses visual displays of featured menu items to merchandise menu options. Since menu items displayed at serving-counter height are not easily seen by customers in wheelchairs, the design team worked with a manufacturer to develop a unique design feature." That feature is a mirrored plexiglass panel above the protector shelf glass, adjusted to provide a view of menu items for guests in wheel- chairs. The manufacturer built and shipped a prototype so that Dickson and the Rippe Associates team could try different settings, look at the impact to customers and servers, and confirm the optimal adjustments for the mirrored panel. The design team also considered how customers in wheelchairs approach counters and reach food. The lower front serving counter angles back to the toe kick to improve the reach from wheelchairs to menu items. "The combination of concave curves and an angled front led to using a plastic laminate on the counter backings to maintain consistent color," Dickson says. Dickson and the Rippe team also partnered with Gensler, the project's architect, to develop retail counters consistent with the building's interiors. Retail serving counters feature organic shapes and curves. Their location directs the flow of customers from the entrance into the dining room. "The retail area includes a generous circulation factor to account for the high proportion of cus- tomers in wheelchairs," Dickson says. The cafe features seven stations with more than half of the menu preparation visible to customers. Stations include a grill area, comfort food/entrees, pizza, made-to-order sand- wiches, a salad bar and a dessert station. An on-the-go station rounds out the offerings. The grill staff use a refrigerated rail, drop-in cold pans, a flattop grill, a charbroiler, a fryer and a high-speed oven to prepare hamburgers, hot dogs, chicken breasts, veggie burgers, quinoa burgers, black bean burgers and sandwiches. Popular offerings include Italian beef, fried green tomatoes, Philly cheesesteak, quinoa and grilled cheese. "We offer a lot of variety because there's a lot of competition in the down- town area," Serrano says. The comfort food/entree station staff use induction rang- es and a combi oven to prepare meatloaf, beef stroganoff, roasted turkey, pastas, taco salads and bowls, fresh salmon with a honey glaze, barbecue pork ribs, corned beef, flank steak and rotisserie chicken. A carving station sits in between the entree and grill stations. At the pizza station, customers select several varieties of pies that staff cook in a conveyor oven. "We also offer a make-your-own pizza in which customers give their order to a cook," Serrano says. Made-to-order sandwiches attract customers to Market St. Deli. Customers select proteins, cheeses, toppings and

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - AUG 2018