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.

Issue link:

Contents of this Issue


Page 104 of 128

caption 102 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 facility design p r o j e c t o f t h e m o n t h in front of the dish drop area, which provided just enough of a barrier to screen off the dish drop area." Back-of-the-House Deliveries and Production When food arrives at the loading dock, staff load about 60 percent of it onto an elevator and take it to the basement level's walk-in cooler. Proteins, vegetables and dairy go in des- ignated sections of the cooler. There is also a walk-in freezer and two dry storerooms on the basement level, along with a laundry room, employee restrooms and employee lockers. Staff also take food deliveries to a small walk-in cooler, walk- in freezer and other cold and dry storage areas on the main level. The storage area on this level also supports a pantry that food cooks regularly access for items such as spices, flour, sugar and canned goods. "We also store alcohol here in ambient tempera- ture, locked cages," says Jill Flores, executive chef. Cooks access the stored food as necessary and transport it to prep stations. In the cold prep area, one counter holds a vegetable slicer, meat grinder, saucer, buffalo chopper and can opener. Large prep equipment in the other half of the prep kitchen includes a 60-quart and a 20-quart mixer for making mashed potatoes and pancake batter, a 6-burner range, 20-quart tilt kettle, a tilt skillet and a pair of 40-gallon tilt kettles for mak- ing sausage gravy, alfredo and marinara sauces, along with ● Owner: Montana State University, Bozeman, Mont. ● Director, MSU Culinary Services: Richard Huffman, MBA; Todd Jutila (now retired) ● Associate Director, MSU Culinary Services Dining Halls: Michael Kosevich ● Operations Manager: Paul Mineau ● Executive Chef: Jill Eva Flores ● Architect: Mosaic Architecture, Helena, Mont.: Jeff Downhour, AIA, NCARB, principal; Matt Aune, ALA, NCARB, project architect ● Interior Design: Mosaic Architecture; Matt Aune, ALA, NCARB; Eleven Eleven Design Studio LLC, Bozeman, Mont.: Kelly Livingston, partner and principal; and Prime-Incorpo- rated, Bozeman, Mont.: Jason Johnson, creative director for signage and branding design ● Foodservice Consultants: Porter Khouw Consulting Inc., Crofton, Maryland: David Porter, FCSI, president and CEO; Albin Khouw, senior vice president of design and opera- tions; Cezanne Grawehr, executive vice president; Carolyn Watkins, business development; Russell Vaughan, senior design project manager ● Equipment Dealer: TriMark Gill Group, Hamilton, Mont.: Mike Giuliani ● Construction: Langlas & Associates, Bozeman, Mont. KEY PLAYERS Forge 406 features barbecue and smoked foods that staff prepare in a large- capacity smoker and double-stacked, open- front rotisserie.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2019