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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62 FOODSERVICE EQUIPMENT & SUPPLIES AUGUST 2019 FACILITY DESIGN PROJECT OF THE MONTH away the grill area so it wasn't the focal point yet was given enough space because it is the busiest spot. "We also specied dual-use wells that can be switched from hot to cold when needed," Guyot says. "This gives the operation team great •exibility in menu selection and offerings to cover different parts of the day." All stations stay open on weekdays. On weekends, a little more than half the stations operate — Stone Hearth, Fresh Market Deli, Grill, Riverside and On the Go. At Corner Grill, staff use a chargrill, •attop, fryer and refrigerated prep table to prepare menu items such as omelets and pancakes, steak burgers, grilled and buttermilk crispy chicken sandwiches, Alaskan white ale battered cod sand- wiches and quesadillas. Weekly menu items include specialty fries, sandwiches and wings. Adjacent to the grill area, À la Minute features chef Jeremy O'Leary's made-to-order chef's creations such as stir-fries, pasta dishes, omelets, crepes, fajitas and burrito bowls prepared on a six-burner saute range covered by a round island exhaust hood. At Classics, guests nd comfort food such as casseroles and meatloaf. A team member places these menu items onto plates and hands them to guests. Stone Hearth contains a stone hearth oven that heats a rotating selec- tion of pizza and •atbread daily. The menu will soon include a gluten-free pizza. Staff also use the oven to heat calzones, stromboli and small cas- seroles. Customers pick up coffee and tea at one side of the station. Fresh Market Deli features a deluxe deli menu such as cranberry pecan chicken salad on a brioche bun, Texas turkey, bacon and cheddar, and veggie wraps. Staff warm sandwiches in a high-speed oven. Riverside Island features a salad bar with sloped cold pans, soups presented in two wells, fresh bread and bagels, and nonrefrigerated desserts. Customers can heat bread and bagels in a toaster. On the Go contains a four-door cooler with glass-display doors holding beverages. Staff stock this cooler from behind. Another cooler, which staff stock from the front, holds salads, sandwiches, desserts, fresh fruit and yogurt parfaits. This area also features ice cream, coffee and tea drinks, and soda. "We also feature a hydration sta- tion with pure and •avored waters," Anderson-Beatty says. "Guests can rell their bottles with as much as they like." Three cash registers allow employees to process orders quickly. Customers can access the middle reg- ister from both sides. Coee Creations and Technology On the lobby level, Coffee Creations operates from 7 a.m. to 5 p.m. on weekdays. The hospital makes its own soup for this area and uses a local ven- dor for pastries, cookies and bagels. Teamwork ranks high on the list of things Rippe credits to project efciency and success. Previous collaboration on other projects enabled the team to unite quickly on this project. In addition, this team used a cloud-based collaboration software that supports controlled data and document management from design through construction. "The difference between this work-sharing method compared to the traditional way of working is that models no longer need to be manually sent out to different teams using a share-le site," Cory says. "Rather, all teams that are invited to the project on the cloud and are able to access the models, link them into their model and receive updates in real time. The benet of using this style is that I was able to receive background updates faster than I normally would have using the traditional style of model sharing. "This helped to speed up the production of our drawings and really helped with coordination," Cory con- tinues. "In most instances, when I was working through my drawings and I wanted to make a change to the walls, doors and so forth, I could just call the architect, talk through the problem, they would make the change, and within minutes I could see the shifts to the background." The program also allowed different teams to keep all of the design docu- ments in one central location online. "It was easy to access and coordinate between documents of other design trades without having to waste time waiting for them to send it to me," says Cory. "I used this several times when Coee Creations features coee and tea drinks as well as pastries and other to-go menu items.

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