Foodservice Equipment & Supplies

FEB 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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facility design p r o j e c t o f t h e m o n t h skillet to make pasta, potatoes, vegetables and macaroni and cheese and then finish the dishes off in the combi oven. "While all of this equipment can still be used for bulk cook- ing," Sedej says, "it also allows the kitchen to be used for differ- ent types of events such as weddings and bar mitzvahs that may be conducive to a traditional delivery method." Additional prep space and support equipment include two stainless steel tables and a two-door cooler dedicated to catering operations. In the high-volume, fast-paced kitchen environment, Cole says it is very important for the catering staff to have their own dedicated space. The exit/entrance to the rest of the foodservice spaces sits in the east section of the kitchen. A wall with dedicated electric receptacles for hot cart parking/plug-in sits on the east wall between dry storage and the kitchen. "Because each of these carts pull amps on the high end of a 20-amp receptacle, it is im- portant that these are each dedicated 20-amp receptacles so that it does not cause electric issues down the road or trip breakers during events," Sedej says. "This could lead to temperature is- sues if the operator does not realize there is no power to the box and it has been sitting." The warewashing area sits at the far north end of the kitch- en closest to dish return. "Though the soiled dish table landing area is not extremely large, there is a large space [approximately ● Opened: May 25, 2018 ● Scope of Project: A minor-league baseball stadium with 3 levels and 6,300 ballpark seats. A full-service kitchen on the field level supports Rivers Stadium Club, six 12-per- son suites and one 24-person suite, 6 party terraces; 6 concessions around the perimeter of the ballpark on the concourse level — Flash Point Grill (2), Wieners Circle, Pies, Sweet, Salsa; an outfield party zone; children's play area; first base bar and bullpen porch. ● Seats: Rivers Stadium Club, 250 seats ● Average Check: Club, $100; concessions, $12 ● Hours: Kitchen may open as early as 6 a.m. and close at 11 p.m. ● Menu Specialties: Steamed Chicago hot dogs and grilled hot dogs, pizza, tacos, sweets, carved proteins ● Staff: 120, including 6 full-time managers, the execu- tive chef and executive sous chef, and hourly supervisors working full-time in the summer and part-time in nonpeak months ● Total Project Cost: $63 million ● Equipment Investment: $1.9 million ● Website: www.rosemont.com and www.thechicagodogs.com FACTS OF NOTE

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