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.

Issue link: https://fesmag.epubxp.com/i/1075314

Contents of this Issue

Navigation

Page 88 of 132

● ● ● ● ● ● ● ● ● ● ● ● ● ● ● 86 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2019 Living. "In contrast, we know that seniors want choices and freshly prepared, cook-to-order food. Our project goal was to provide a wider variety of menu choices prepared literally 20 feet from the dining rooms." Interaction with culinary staff offers another welcome benefit for the seniors. "My background is working at restau- rants and in hotel dining," says Jason Koprivich, director of Culinary and Nutritional Services at OLWT. "We wanted to create a destination restaurant for the residents here. They now have more contact and interaction with our cooks on a regular basis and feel they are part of the culinary activity." When residents and their guests arrive at the dining rooms, they enter an environment featuring linen-covered tables, comfortable seating, and modern and elegant decor. The roomy dining areas accommodate wheelchairs and walk- ers. Both dining rooms attach to a 2,500-square-foot atrium covered by a glass ceiling that resembles a New Orleans-style courtyard. Wrought-iron tables and seats in the atrium accommodate up to 15 people. "The ambience in the dining rooms and atrium helps ● Ownership: Ohio Living Westminster-Thurber ● Ohio Living: 13 communities; 4,000 residents ● Ohio Living Westminster-Thurber: The Health Care Center unit that contains Heritage Square Grill houses 100 residents who can eat in their rooms or in two dining rooms. The Ohio Living Westminster-Thurber retire- ment community also offers independent living, which includes two apartment buildings housing 300 people, a four-star restaurant, a pub and a grab-and-go quick- service station, and assisted-living, which has a build- ing housing 120 people with a full-service bistro-style restaurant for residents as well as on-floor dining and main kitchen. ● Heritage Square Grill Opened: April 2016 ● Scope of Project: A cook-to-order display kitchen serving two dining rooms and a back-of-the-house space for storage, prep and tray line assembly ● Size: Display kitchen, 448 square feet; each dining room, 600 square feet ● Seats: 50 in each dining room ● Average Check for Non-Resident Guests: $7 for breakfast, $9 for lunch, $12 for dinner ● Transactions: 120/day for breakfast, lunch and dinner; 9,000/year ● Hours: 7 a.m. to 7 p.m. ● Menu Specialties: 15 entrees, including tilapia Provençal, penne marinara and chicken marsala, as well as burgers, chicken wings, omelets with 10 toppings and made- from-scratch desserts ● Staff: Total on the Westminster-Thurber campus, 70; in the Health Care Center, 8 full-time equivalents, including 3 cooks, 1 dishwasher and 3 servers ● Total Project Cost: $1 million, including the atrium in front of the kitchen ● Equipment Investment: $100,000 (front of the house and back of the house) ● Website: www.ohioliving.org FACTS OF NOTE Left: The dining rooms offer a comfortable yet elegant ambience. Left below: Cooks work at a counter with a refrigerated rail that overlooks the dining room. ON-SITE PROFILE

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - FEB 2019