Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.
Issue link: http://fesmag.epubxp.com/i/499977
We know you'll have zero interest* in a Globe Mixer or Premium Slicer. *Take advantage of INTEREST FREE financing on ALL Premium Slicers and 40 Qt. and above Floor Mixers For more information, and application, scan the QR code, or go to www.globefoodequip.com/products/special-financing-offer/ k e a d v a n t F l o o r M i x e r s Globe foor mixers — an FE&S; Overall Best In Class Visit Globe at NRA Booth 3214 South Hall www.globefoodequip.com | 800.347.5423 FE&S;: Why does this project represent the best of the best in foodservice facility design? MJ: We studied fow and function at great length and took into account all sight lines. We had to consider the street entrance for the neighbor- hood approach as well as the hotel entrance for the hotel guests. There is an energy that transfers between the spaces, because there is no wall separation between the restaurant and hotel lobby. We carefully placed the cofee and bakery bar, as well as the host station and restaurant seating. We positioned the two bars to serve as diferent energy components — and this resulted in no additional staf as we split the labor alloca- tion. This approach also allows for a sectioning of for private events. BK: We took the time to study and deliberate over every piece of equipment, its best location in the kitchen and dining room, and have quality equipment to do the job long-term. Additional seats and catering were added post-opening, and exceptional service and unique food oferings have not been sacrifced. MJ: We thoughtfully reviewed features and pricing and are on track for a fast payback on project investment. We have maximized every inch of the space, made a comfortable environ- ment for staf and guests alike and are built to do more than $7 million dollars in a 4,400-square- foot space. And we are extremely proud of the food! Beatrix has been honored to win the Michelin Bib Gourmand Award [in] fall 2014. FE&S;: Since Beatrix opened, are you meeting the project's goals, such as objectives for revenue, customer trafc and labor usage? MJ: Beatrix has well exceeded our initial cover- count goals in all meal periods, especially break- fast and brunch. The restaurant has also success- fully created a neighborhood specialty cofee bar business and bakery. Though we did not plan on catering to the hotel party spaces, we have been able to do this as well. Weekend brunches began with 150 to 200 guests and have grown to more than 500 covers every weekend. FE&S;: What patterns do you see for customer trafc? MJ: There is a steady fow of trafc for all meal periods, bringing business in from the neighbor- hood and capturing the hotel business. FE&S;: Taking a closer look at the fnancial aspect, how did expenditures strengthen the project's success? And what considerations were given to achieve fscal responsibility? MJ: With the goal to build a restaurant that would last 20 years, operators and designers studied every piece of equipment and looked at less and more expensive options and alterna- tives. They kept hot prep with hot prep and cold with cold. They carefully selected drawers versus doors on the cold line and took advantage of purchasing programs for equipment as well as delivery discounts. They studied cost savings of diferent gauges and fnishes of stainless and tile versus FRP and stainless. They selected top-of-the-line equipment that would perform in high-volume conditions. SINCE THE RENOVATION Q&A; with Marc Jacobs, executive vice president and partner, and Beth Kuczera, president, Equipment Dynamics