Foodservice Equipment & Supplies

JUN 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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JUNE 2019 FOODSERVICE EQUIPMENT & SUPPLIES 59 comfortable and cozy, Nakhoul adds. Though the designers did not attempt LEED accreditation, they specied as many locally sourced products as possible and Energy Star- rated equipment for the dishwasher, combi ovens, ice maker and fryer bat- tery. "Another challenge was building a structural vault beneath the oor slab that was engineered to accept the grease trap below the oor in this old building," Nakhoul says. For the kitchen areas, "Our goal was to create a restaurant aimed at providing a fun and approachable food and beverage offering in a casual environment that would re ect The Innovation and Design Building's cre- ative atmosphere," Strickland says. After arriving as tenants, daSilva and Kilpatrick requested a few changes. For example, the bar's posi- tioning was changed so it interfaces with the rest of the room. And some of the high-top tables have bench seating. A wall was built so customers can watch the culinary action in the partially open kitchen. A kitchen wall was extended to include more re- power for garde manger and dessert stations. A pasta cooker was placed in the front areas. And doors were placed so the chef can easily join the line and expedite. "Designing bar seating to meet American Disabilities Act (ADA) requirements can be challenging due to underbar equipment dimensions, so we placed wide seating near the expo station," Fuller says. "It's wide enough so guests don't feel cramped and they are part of the action. Food Deliveries and Menu Production After food arrives at the loading dock, staff members deliver the ingredients to an energy-efcient, combina- tion walk-in cooler and freezer that features a relatively quiet condenser system and a pair of two-door reach- in refrigerators. Dry storage sits in a hall outside the kitchen. "Given the space allotment, we wanted to reduce the amount of steps cooks take in the kitchen so they can be the most ef- cient possible," Odenwaelder says. Before reaching the storage units, staff walk through a corridor and pass by the dish room, which contains a disposer, prerinse sink and door-type, ventless dishwasher. "An L-shaped island table allows a dishwasher to work on one side, and waitstaff can approach it from the other side and deliver dirty dishes," Strickland says. "Overhead dishracks allow staff to easily sort glassware and atware and place them into racks that go into the dishmachine. This whole project is about economization of space, and this is one example of how it works here." "This is the most luxurious dish room I've ever worked with," daSilva adds. "It's larger than most and contains shiny new equipment that we work very hard to maintain in its original state." The commercial vinyl, seamless ooring and berglass wall coverings contribute to the clean- looking environment. The prep kitchen contains large stainless-steel tables for butchering and vegetable preparation, as well as a high-powered food processor, blender and meat slicer. "The kitchen is arranged so staff can prepare lunch and dinner menus that are similar but different enough to attract guests at each time," daSilva says. Staff use an extruder to make most of the pasta, but some is made by hand. Each morning before lunch, staff use this area also to make pita dough, which is baked in one of two combi ovens. Chickadee serves pitas with dips such as black bean hummus and pimento feta and with llings such as spicy cauli ower with fried hake. "Warm and pillowy house-made pita bread is a restaurant specialty that is the foundation for the lunch menu," daSilva says. "During the day, the menu revolves around the pitas, but About the Project Scope of project: Entire restaurant, including front and back of the house Hours: Monday – Friday, lunch and dinner, 11 a.m. to 11 p.m.; Saturday, brunch and dinner, 11 a.m. to 11 p.m.; Sunday, brunch, 11 a.m. to 2:30 p.m. Menu: Fresh fish and a seasonal menu highlighting ingredients from local farms, markets and producers Sta: 40 Equipment investment: $400,000 Two combi ovens and a range support menu diversity at lunch and dinner.

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