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.

Issue link: https://fesmag.epubxp.com/i/1018100

Contents of this Issue

Navigation

Page 73 of 107

72 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2018 facility design p r o j e c t o f t h e m o n t h total sales, while catering contributes 80 percent. "Both operations are supported by the kitchen, so we had to provide enough staging space for hot and cold carts and give easy access to trucks that drive up and down the loading dock," says Leonard D. Condenzio, FCSI, CEO of Ricca Design Studios in Greenwood Village, Colo. Food deliveries arrive at an underground loading dock entrance. "Before the new building, we didn't have a desig- nated loading dock," Leandro says. "We had to wheel food and supplies across a courtyard. Now, we have a well-secured, indoor loading area that also contains an area for trash. It's beautiful and functional." A receiver checks in deliveries before staff bring items up a ramp to the main kitchen. Staff place food and supplies into storage, including two walk-in coolers, a walk-in freezer, upright refrigerators and dry storage. Chefs and other culinary staff visit this storage area to pick up what they need for the day's preparation. Equipment in the cold prep area includes a food proces- sor, a slicer and a small immersion blender for salad dressings, juices, sauces and soups. Staff use a larger, 60-quart mixer for making mashed potatoes, whipped creams and meringues. "We can place the ingredients on racks, refrigerate them and ● Opened: September 2017 ● Scope of Project: A new, 91,000-sq.-ft. building with 6 new classrooms, offices and meeting spaces, a redesigned central courtyard and a cafe and kitchen ● Dining Project Size: Total, 7,493 sq. ft., including 630 sq. ft. for the kitchen cooking area, 4,167 sq. ft. for the back of the house and 2,696 sq. ft. for the servery. ● Seats: 180 ● Average Check: $5.75 ● Total Annual Sales: Retail sales, $765,384; catering sales, $4.04 million ● Daily Transactions/Covers in Fiscal 2018 (July 1, 2017 through June 30, 2018): 175,853 cafe transactions and 5,007 catered events ● Hours: 7 a.m. to 3:30 p.m., Monday through Thursday; 7 a.m. to 2:45 p.m. Friday ● Menu Specialties: Cultural comfort foods, pizza, pad thai and pho, healthy flavors, deli, salad bar, soups ● Staff: 19 full-time and 11 part-time employees ● Total Project Cost: $500 million (includes building construction costs, as well as the cafe) ● Equipment Investment: $1.5 million ● Website: www.dining.harvard.edu FACTS OF NOTE The colorful salad bar greets customers when they enter the HKS cafe. Display cases show- case ingredients and sandwiches at Fresh Pressed Deli, which staff heat in one of two panini grills upon request.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - SEP 2018