Foodservice Equipment & Supplies

AUG 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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58 FOODSERVICE EQUIPMENT & SUPPLIES AUGUST 2019 natural light. The nod to nature sup- ports research that shows nature helps promote healing and a sense of calm, Saathoff says. A two-level glass wall begins at the lower level, which houses the dining area, and rises up to the rst oor's ceiling. "This is how the architects designed a connection from the dining space to the outside and patio that is landscaped with trees and natural materials," she adds. A stone replace in the dining area also calls attention to natural elements and sets the tone of a comfortable living room. To create a connection between the servery area and the din- ing areas, designers added softs and spaces in which to circulate that match the counter shapes and wrap around the condiment areas and into the dining spaces. Kitchen and Room Service The foodservice operation includes a full-service kitchen supporting menu production and room service tray assembly, retail dining and catering. It also features Mercyhealth concepts Café Merci and Coffee Creations. "We took a blank slate and cre- ated a plan with all the features we wanted and then met with the AECOM architects and consultants from Rippe Associates to begin the design of Food and Nutrition Services at Mercyhealth," says Mike Sheehy, foodservice direc- tor at Mercyhealth, who retired after the Riverside project was complete. This project reconnected him with Christine Guyott FCSI, RD, principal at Rippe Associates, Minneapolis. The two worked together on Mercyhealth's Janesville, Wis., renovation in 2005. Assuring foodservice exibility was a key factor in the project's design. "Our experience shows that the design must be exible enough to last 20 to 30 years From top: Customers make their own salads at Riverside Island. A high-speed grill at Fresh Market Deli enables sta to heat sandwiches. A four-compartment glass door display cooler holds beverages at On the Go. Pack- aged sandwiches, salads, desserts and fruit sit in a refrigerated case to the left.

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