Foodservice Equipment & Supplies

SEP 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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● ● ● ● ● ● ● ● ● ● ● ● ● ● ● 62 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2018 refrigerated drawers are positioned below millwork counters to keep ingredients at the ready and to keep the focus on the food and the chef. Deep counters allow for efficient organi- zation of tools and fresh ingredients for showcasing culinary skills. Collaboration with the interior designers ensured that material selections worked to reduce distracting noise trans- fer from the exhibition kitchen into the restaurants." HRA plans to bring more exhibition kitchens into new properties. "We've always focused on managing labor costs and keeping waste low," Thompson says. "The exhibition kitchens are managed the way the entire kitchen is managed. The exhibition kitchens help us increase the quality level of hospitality and dining, bring more value to our services and set us apart from the competition. We're bringing hospital- ity to the forefront, which is what the Baby Boomer generation is looking for and expects when they retire and come to these facilities." The Bistro and Bar at Shorewood The bistro and combined bar at Shorewood offers residents and their guests additional dining options. The area features sliding doors that reveal a coffee shop and retail display by day that transforms into a welcoming pub destination by night. The trellis detail continues outdoors, where additional seating and a putting green attract residents and their guests to the outdoors during Wisconsin's summers. Seating incorpo- rates a mixture of bar-height, counter-height and table seating to accommodate residents and guests of all mobility levels. Culinary staff prepare food in the main kitchen and serve guests at their tables. Bistro equipment includes a panini press, a toaster, a drop-in ice cream freezer, a drop-in refrig- erated merchandiser, an undercounter compact refrigerator, sinks, a countertop wine chiller and a beer dispenser. On-Site Hospitality Training Harbor Retirement Associates' corporate directors and direc- tors of senior living communities participate in an etiquette and hospitality training program. Led by Jacqueline Whitmore, founder of The Protocol School of Palm Beach, and Susan Bigsby, a certified image professional, the two-day training includes all facets of professional image and etiquette. During the training, attendees learn techniques for making first impressions, including small talk, remember- ing names, handshakes and introductions. They also receive etiquette training about host duties, placing glassware and cutlery, toasting, table talk and seating etiquette. "We want to set a standard for excellence in hospitality in se- nior living, " says Kim Lewis, chief operating officer at HRA. FE&S ● Harbor Retirement Associates: Operates 33 communities in 8 states. HRA manages more than $150 million in revenue and approximately $1 billion in assets. It employs 2,000 associates. ● Residential Units: HarborChase of Shorewood in Shorewood, Wis., 94; HarborChase of Palm Beach Gardens in Palm Beach Gardens, Fla., 120 ● Dining Services: The main kitchen supports the casual dining room, Signatures; as well as the private dining room, Zest; a bistro, Counter Offer; a bar, Fusion at Palm Beach Gardens; a fine dining restaurant, Grill Room at Palm Beach Gardens; and The Pig n Whistle, a concept exclusive to Shorewood; and memory care dining rooms, Cove. ● Exhibition Kitchens Opened: Shorewood, December 2015; Palm Beach Gardens, July 2017 ● Scope of Project: Exhibition kitchens serve as exten- sions of the main kitchens; one side opens to Signatures restaurant (main dining room) and the other to Zest, the private dining room ● Size of Exhibition Kitchens: 120 sq. ft. ● Seats: In Signatures Restaurant, Shorewood, 91; Palm Beach Gardens, 135; each private dining space, 10 ● Average Check: Residents pay with dining plan dollars; $12 per meal for paying customers such as visiting family members ● Total Annual Sales: Exhibition kitchens bring in $40,000 annually in additional revenue for Signatures above meal plan sales ● Daily Transactions/Covers in Main Dining Area Connected to Exhibition Kitchen: Shorewood, 169; Palm Beach Gardens, 135 ● Signatures Restaurant and Exhibition Kitchen Hours: Breakfast, 8 a.m. to 9 a.m.; lunch, noon to 1p.m.; dinner, 5p.m. to 6 p.m. ● Menu Specialties from Exhibition Kitchen: Gourmet flatbreads, fresh breads from the hearth oven, strattas, frittatas, skillet dishes and desserts such as freshly pre- pared cobbler and tarts ● Dining Staff: Shorewood, 15; Palm Beach Gardens, 20 ● Exhibition Kitchen Equipment Investment: $23,000 ● Website: FACTS OF NOTE The bistro and bar area at HarborChase of Shorewood expands the facility's dining options. ON-SITE PROFILE

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