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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AUGUST 2019 FOODSERVICE EQUIPMENT & SUPPLIES 59 because the menu in these facilities is ever changing," Guyott says. The Rippe team gathered information from Mercyhealth employees, an internal foodservice advisory group and the hos- pital's foodservice management team. "We wanted the patient service area to be as streamlined and smooth as possible," says Peter Kraemer, now the co-director of Food and Nutrition Services following Sheehy's retire- ment. "We also wanted the cafeteria to be a destination for staff, visitors and employees who work in the area." "We tried to give all the foodservice staff the opportunity to choose whether they would stay at the original hospital or move to the new one," Sheehy adds. "It was amazing how close we came to meeting everyone's needs. Our biggest challenge was keeping the original hos- pital running as if nothing was happen- ing and moving into the new facility so we could open on time." The linear „ow from receiving to storage, production to patient and retail foodservice follows a logical path that takes into consideration the highest sanitation and safety standards. For example, the dishroom sits on the opposite end of the department from receiving. "We faced the challenges of work- ing within a long, narrow space in which we had to get enough width for aisle clearances and circulation," Guyott says. "Due to the amount of space between the buildings and cus- tomers coming in near the elevators, we needed to create a „ow to keep the dining room along the beautiful windows, which resulted in the back of the house being a long, narrow space. To resolve this, we placed narrower coolers and refrigerators behind the cookline. We also had to carefully manage the soiled and clean „ow from the dishroom due to the narrow space. We kept the cookline and room ser- vice next to each other for better „ow and multiple use of staff." Throughout the space, an open design allows staff to see what their colleagues are doing. "Walk-ins don't impede vision," Guyott says. After food and other supplies arrive at a dock on pallets, staff walk the pallets nearly 1,000 feet down a central corridor to dry storage, a paper room, 5 walk-in coolers and 3 walk- in freezers. They place chemicals in designated areas. The cold production area houses two walk-in coolers, a walk-in freezer and a double-door reach-in cooler. A sta member prepares a patient tray before placing it in a transport cart.

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