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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Page 72 of 107

HEAD 1 Head 2 SEPTEMBER 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 71 facility design p r o j e c t o f t h e m o n t h Foodservice earns an upgrade at Harvard's Kennedy School. By Donna Boss Photos courtesy of Harvard University Dining Services H arvard University's John F. Kennedy School of Government, also called the Harvard Kennedy School (HKS), embarked on a major construction project to enclose its assorted buildings and bring them into a connected network. Its foodservice facility, designed more than 40 years earlier, had long outgrown its kitchen facili- ties. "The mission in creating a new cafe and kitchen space was to make a more robust cafe, with a kitchen and all relevant storage immediately connected, that could support a healthy, sustainable community with growth," says David Davidson, man- aging director for Harvard University Dining Services (HUDS). The project started in 2015. In July 2017, HUDS moved into a new cafe and kitchen space that for the first time brought all staff, equipment and storage together on one floor within one contained area. The facility opened officially in September 2017. "During the two-year construction span, the team navigated multiple closures or reductions in avail- able spaces and services, so when the new dining facility and building were fully occupied and operational in early winter 2018, it was cause for a grand celebration, for which the HKS team set the table," says Robert (Bob) Leandro, director for operations and facilities for HUDS. During the year, cafe sales constitute about 20 percent of NEW BUILDING, KITCHEN AND CAFE INVIGORATE Photo courtesy of Kristin Teig

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