Foodservice Equipment & Supplies

JAN 2014

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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JANUARY 2014 • FOODSERVICE EQUIPMENT & SUPPLIES • 67 wellness classes on topics such as diabetes, weight loss and cooking (with Skay). A community garden opened in June 2013 and features 90 raised garden beds available for rent. A 13,000-square-foot adjacent garden currently supplies Manna with fresh herbs and vegetables including peppers, carrots, tomatillos, pumpkins, onions, cucumbers, zucchini and summer squash. To enter the restaurant, visitors and staff frst walk into an entrance for the market. The Italian stonework in the fooring and on walls, as well as artwork from local artists, adorn the space, letting customers know they have entered an atypical hospital foodservice establishment. To the left of the entrance, a frewall with a double freplace warms the lobby and brings light. Straight ahead customers see another prominent fre element, the restau- rant's hearth oven. Once at the restaurant, guests are seated at booths or standard tables by a host. "The dining room is very soothing to help promote an atmosphere of heal- ing," Poggas says. "This setting allows the visitors, staff and patients to feel as if they are getting away from the everyday hurry-up-and-eat, generic servery." In the dining room, interactive inlaid lighting flaments appear to move within the stone tables, helping to entertain children dining at the restaurant. In addition, a 10-seat community table provides diners with close-up views of the culinary staff working at an island cooking suite in the kitchen. facility design p r o j e c t o f t h e m o n t h ● ● Ownership: Centura Health ● ● Opened: August 1, 2013 ● ● Scope of Project: New 4-story, 50-bed hospital with a 4,800-sq.-ft. kitchen, hybrid systems for patient room ser- vice (Bedside Manna); a full-service restaurant (Manna) with a 1,300-sq.-ft. kitchen; and a 1,000-sq.-ft. market with a cof- fee shop (Manna Market). The hospital's expansion to the fourth foor will add 50 more beds. A community garden provides neighbors with 90 raised garden beds and water to help grow and harvest their own produce. The hospital also supplies Wellsprings Community with large plots where they educate their special needs adults about all aspects of gardening and becoming self-sufcient. Manna has a 13,000-sq.-ft. garden that supplies the restaurant with fresh organic herbs and vegetables. Manna is working toward approval for an on-site greenhouse. ● ● Seats: 90 inside, 48 outside ● ● Average Check: $7.77 at Manna and Manna Market ● ● Total Anticipated Annual Sales: $750,000 for Manna and Manna Market ● ● Daily Transactions: 546 for Manna and Manna Market ● ● Hours: Manna, 10 a.m. to 9 p.m.; Manna Market and cofee shop, 7 a.m. to 9 p.m. ● ● Menu Specialties: Boneless beef short rib with ragout and polenta fries, hot lamb pastrami baguette, lemongrass udon noodle bowl, Maui poke with wakame and chile mayo, and hearth-baked pizzas ● ● Staf: 21.5 FTEs ● ● Total Project Cost: $138 million ● ● Equipment Investment: $2 million ● ● Website: DESIGN CAPSULE

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