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 72 of 92

70 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 facility design p r o j e c t o f t h e m o n t h bread. Cooks toast the sandwiches in a high-speed oven and panini grill. "The original design included a stone hearth oven, but that was eliminated with budget changes," Dickson says. The second most popular station (the grill is the first), the salad bar, features 80 ingredients that rotate seasonally. Premade salads comprise about 10 percent of sales. This station also features two soups daily. "People are more health conscious and prefer more low-fat and lower-calorie items," Serrano says. "The move to the new facility gave us an opportunity to offer more healthy choices and hopefully have an impact on customers' well-being." "Being in a healthcare environment, we focus on wellness," Hartoin says. "As a dietitian, I appreciate that we have many ways to serve our customers healthy, well-balanced meals." For customers with a sweet tooth, the sweets/desserts sta- tion features homemade muffins, donuts, almond croissants, brownies, cheesecakes, assorted cookies, designer cakes, ice cream and an assortment of pound cakes. For customers who want takeout, an on-the-go station offers yogurt parfaits, salads, sushi and desserts presented in an open-air cooler. In addition, one beverage station features hot drinks, while the other features cold drinks. Sustainable Features and Encouraging Wellness Exhaust hoods feature variable demand controls. "The City of Chicago Building Department uses a calculation for exhaust hoods that results in an unusually high volume of exhaust," Dickson says. "We prepared a variance request that explained the basis of design relative to UL 710, and the variance was granted. Lower exhaust rates result in lower volumes of conditioned makeup air and save energy on a daily basis." The culinary staff follows Morrison Healthcare's sus- tainable food guidelines and purchases locally sourced and seasonal food whenever possible. "We buy items from farm- ers that aren't perfect-looking," Serrano says. "We dice it up anyway, so it doesn't matter that there are a few blemishes." Staff also encourage customers to eat healthy by serving whole grain buns unless customers request other varieties and preparing most dishes with olive oil rather than butter. The average check has increased 10 percent compared with the check average in the previous space, and total an- nual revenue has grown m ore than 60 percent over last year in the old space. This does not include the licensed Argo Tea but does include catering and events for outside companies and not-for-profit organizations. Additionally, daily transac- tions have increased more than 54 percent over last year, and monthly catered events are up 69 percent over last year. As the food and nutrition team becomes accustomed to its new surroundings, they continue to experiment with menu offerings and encourage customers to eat diets that support their wellness goals. "The proudest part for me is watching the staff," Serrano says. "We were working in a little square, and now that we have all this new space, the staff can expand their skills and create new menu items. They are growing and have more interest in becoming chefs and learning how to prepare food properly." FE&S Connie Dickson , FCSI, design principal, Rippe Associates. Dickson draws on both culinary and foodservice management experience to develop designs. She specializes in healthcare, senior living, and business and industry projects. She joined Rippe Associates in 2006. Amy Fick , senior project manager, Rippe Associates. Since 1997, Fick's foodservice project work in higher education, K-12 schools and healthcare includes University of Missouri's Missouri Orthopaedic Institute in Columbia, Mo.; Johnston Community School District in Johnston, Iowa; Bay Area Medical Center in Marinette, Wis.; and Aurora Medical Center in Illinois. Katie Hartoin , RD, LDN, director of Food and Nutrition Services, Morrison Healthcare. Hartoin's involvement with RIC (now the Shirley Ryan AbilityLab) dates back to 2009. Morrison Healthcare won the bid a year later. Hartoin joined this team in 2011 as assistant director and clinical nutrition manager. She moved into the director's role in 2012. Laurel Schutter , MBA, regional director of operations, Morrison Healthcare. Schutter joined Morrison Healthcare in November 2009. She was previously the director of food and nutrition at Condell Hospital in Libertyville, Ill. Armando Serrano , chef, Morrison Healthcare. Serrano has worked with Compass Group for 20 years, 5 of those with Morrison Healthcare. He arrived at RIC 3 years ago. Previously, he worked at Rush Oak Park Hospital, General Growth Properties and St. Xavier University, all outside Chicago. MEET THE PLAYERS

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - AUG 2018