Foodservice Equipment & Supplies

JAN 2019

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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98 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 caption facility design p r o j e c t o f t h e m o n t h particular, benefits from dramatic views to these landmarks. "The animating idea of the design is that of the pavilion (hence the name!), with a sense of open sides under a wide, beckoning roof," says Matt Aune, AIA, NCARB, project architect at Mosaic Architecture. Within the pavilion's crisp, angular shell, the interior creates a sense of a marketplace. Each of the eight serveries expresses a distinct, colorful, visual character suiting the cuisines staff pre- pare in these venues. "They are arranged in an organic fashion while subtly managing the traffic flow," Aune says. Uniquely themed action stations include: One Eleven (retail bakery, espresso, crepes); The Nook (breakfast bar and beverages), Razz (smoothies and hand-dipped ice cream), Forge 406 (smoker and rotisserie); 89'er Diner (burgers and milkshakes); Etcetera (soups, salads, sandwiches); XO (regional cuisine, wok, pho); De La Mesa (Mexican, burrito bar, build- you-own burrito); Crossroads (vegan, vegetarian, gluten-free and dairy-free); and Rosso (pizza and pasta). Each station con- tains equipment so culinary staff can prepare and cook in full view of customers. "PKC collaborated closely with members of the MSU Culinary Services team to design multiple themed stations that combine exhibition cooking platforms with the more traditional serving stations," Khouw says. Customers can access a retail servery featuring coffee drinks and fresh baked goods both from within and outside of the main dining hall. This design allows the retail servery to operate outside of the dining hall's hours. The dining pa- vilion's 700 seats include active areas that encourage students to interact with one another. Ample seating areas also sup- port those who want to study or prefer privacy. A covered outdoor terrace on the mezzanine also offers seating to those who want to take advantage of the beautiful views offered at MSU. A full basement contains offices and support spaces, including cold and ambient storage. Back-of-House Deliveries and Production "Having the right foodservice program and ensuring func- tional adjacencies are properly identified can make a differ- ence between a successful and not-so-successful project," Khouw says. "It is critical to define proper spatial adjacencies in the kitchen as it relates to traffic and product flow." Bulk refrigerated, frozen and dry storage sit close to where staff receive and stage products. "In this project, there is a logi- cal path for raw product to be staged and stored immediately upon delivery," Khouw says. "Cold preparation space is close in proximity to bulk storage. The main hot production zones are also programmed to have easy access to refrigerated storage, which is dedicated to hold day inventory." Customers can ac- cess One Eleven for baked goods and beverages from within and outside the main dining hall.

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