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102 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 custom leather banquettes and richly textured fabrics, which serve as a counterpoint to sophisticated, modern elements in both the dining room decor and in the display kitchen," Tihany says. Tihany also designed The Broadmoor's Summit restaurant, featured in FE&S; in 2006. The restaurant also displays chandeliers and pendants, glass-rondel entry doors, an indoor/outdoor freplace, a glass- enclosed private dining room with a custom-designed walnut table and chairs and an antique rug, and a striking wine and liquor display that provides a dramatic entrance to the restau- rant. An additional 2,000 bottles sit in a separate room. facility design p r o j e c t o f t h e m o n t h ● ● Opened: May 2014 ● ● Scope of Project: Complete renovation of the bar, dining room, patio seating and exhibition kitchen in West Broadmoor ● ● Size: 4,913 sq. ft. with the new entry addition, not includ- ing the main kitchen. This includes exhibition kitchen, 270 sq. ft., with oven; salumi and formaggi, 71 sq. ft./ wine room, 133 sq. ft.; private dining, 270 sq. ft.; main dining room, 2,334 sq. ft.; terrace dining, 1,250 sq. ft.; new entry, coat closet, maître d', vestibule, 585 sq. ft. The existing main kitchen serving RDL, Play, room service and more, 4,559 sq. ft.; Bar del Lago includes the bar interior, 945 sq. ft.; bar itself, 193 sq. ft.; exterior bar terrace, 1,292 sq. ft. ● ● Seats: 148 ● ● Average Daily Transactions: 180 in the restaurant; 150 at the bar ● ● Hours: Breakfast, 7 a.m. to 11 a.m.; dinner, 5:30 p.m. to 9 p.m.; Bar del Lago, 4 p.m. to midnight ● ● Menu Specialties: Salads; cheese and salami for antipasti misti; pizza; main courses with poultry, fsh and meat; housemade pasta; sides and desserts ● ● Staf: 16, including 2 on antipasti, 1 on pizza, 1 on rotis- serie, 2 on pasta, 1 on secundi, a chef, and 2 on pastries ● ● Total Project Cost: $60 million, which includes Broadmoor West and its Ristorante del Lago, Bar del Lago, Play at the Broadmoor and Natural Epicurean, and nearby Golden Bee pub and La Taverne's Le Jardin ● ● Equipment Investment: $329,000 for kitchen ● ● Website: www.broadmoor.com/ristorante-del-lago FACTS OF NOTE Above: In the bakery, staf prepare pastries for Ristorante del Lago and other dining operations. Left: Staf roll out dough on the sheeter. Below: Staf prep on the wood and stainless steel counters before meal service ofcially begins. Set in a long, narrow space, the exhibition kitchen requires staf efciency and organization. Photos by Donna Boss