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68 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 bars, a wine bar with climate-controlled reds and whites, and a coffee bar with a bakery counter. In addition, the restaurant showcases a fresh-squeezed juice and juice cocktail program. Beatrix has well exceeded initial goals and has doubled cover count expectations for breakfast and bar business. It also successfully created a neighborhood specialty coffee bar and bakery business. Though the initial plans didn't call for catering to the hotel party spaces, Beatrix now does this too. PROJECT CHALLENGES AND SOLUTIONS The main challenge was the very tight space, not concep- tually intended for a restaurant of this type or volume. "This was a game of inches and centimeters, and every bit of space is used," says kitchen designer Beth Kuczera, president of Equipment Dynamics. Incorporating multi- use spaces supported the ambitious project. For example, the pastry prep also serves as an afternoon prep station, and counter seating doubles as a brunch buffet. The open kitchen crosses over into the dining room, giving guests a view of the culinary staff's preparation. The pastry production is on display as well. Studying aisle sight lines, designers made sure there were no dead ends. Sink bowl covers expand prep and packaging space. An extra-deep table with a sink on the line matches the cooking equipment depth, and the area expands into a prep zone. In addition, a window cut into the wall behind the cof- fee bar allows for dining room service without affecting the coffee queue. Taking full advantage of the space's height, all coolers and storage rooms extend to the ceiling. Extra shelves give even more storage space. For cooking, a double-stacked combi oven offers more fexibility. A blast chiller allows for limited cooling space and extends fresh food life. To emphasize the fresh food focus, Beatrix has no walk-in freezer, and culinary staff order strategically and continually review storage. What's more, both bars feature service wells. Due to the limited hotel duct shaft, designers had to engage in a City of Chicago exceptions review, which in- volved tenacious negotiations to use the back of the building. The hotel elevator's position required designers to create many drafts of the design in search of effciencies, especially in connection with a hotel dining entrance. In addition, de- signers had to integrate with the hotel lobby design because they chose not to separate the dining space with walls. Collaboration among many players was essential. PROJECT'S ANSWER TO CLASSIC DESIGN PRINCIPLES Due to the frst-foor footprint, with almost all deliveries going to the basement, this operation requires split-level storage. Staff bring food up from the basement to the main foor where they prepare it and place it into pastry refrigera- tion or into the prepared-food walk-in cooler. During the design process, each station was named, and the station setup for differing meal parts was identifed and cross-referenced. "The zoning method gives everything a place, and everything is in its place!" says Jacobs. GREEN INITIATIVES The restaurant's design was integrated into a LEED Silver- certifed hotel building. Energy savings were considered for all lighting, building materials and equipment. The project specifed Energy Star–rated foodservice equipment, where available, or high-effciency equipment. The roof holds all compressors. PLACEMENT OF FUNCTIONAL AREAS "This required great study," Kuczera says. "We had to consider the street entrance for the neighborhood approach as well as the hotel entrance for the guests. We considered the to-go coffee and bakery bar, as well as the host station and res- taurant seating. We positioned the two bars to serve as different energy components, added no staff as we split the labor location, and allowed for a sectioning off for private events." EFFICIENCY DRIVERS Starting with cardboard mock-ups, key stations were built to scale and for ergonomic feel. Everything selected has a purpose and is functional. Each station's name applies to the work that supports the functions contained within. One person can work core stations at certain times of the day and week, while additional labor can be brought into the sta- tions during peak periods without crossover. Only one staff member is necessary to work the dishroom, which includes a detailed soiled dishtable.. Other design elements include reducing the height on a portion of the main wall to allow for good communica- tion among staff and to introduce an open ambiance. Raised ceilings and natural light contribute to the small kitchen's comfortable feel. 2015 Facility Design Project of the Year 2015 Facility Design Project of the Year In the pastry and cold prep, spice rack rails at the 11-foot-high windows enhance the organizational structure of the space while adding to the area's aesthetics. A 10-foot-prep table contains a drawer warmer, conveyor toasters, bread storage shelving, undercounter refrigeration, and induction warmer, ingredient bins, a 20-quart mixer and a mixer table with utensil storage.