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70 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 This 4-story, 50-bed hospital features hybrid systems for patient room service, a full-service restaurant and gourmet-style market with a coffee shop that utilizes freshly made, locally sourced ingredients. A community garden exists for neighbors. Organic herbs and vegetables grow in the rooftop garden. OBJECTIVES AND GOALS SET AND MET The project's overall objective was to meet the proactive health needs of the community by delivering innovative dishes to fuel health and wellness in a nurturing and restful atmosphere. With the chef-driven design and ease of fow from production to delivery, the project team successfully met its goals. PROJECT DESIGN FEATURES An initial challenge was convincing the leadership that a different model of meal service was possible to meet the needs of the staff, as well as guests and the community. Concerns for quick service and staff meals were met with the addition of a c-store market with barista coffee service, con- venience items, salad bar and carry-out hot meals. In addition to the Manna Market, the restaurant incorporated a call- ahead service for to-go meals called Manna on the Move. The project team met the design needs by creating a kitchen with a central circulation spine to accommodate traffc moving from receiving and storage into the produc- tion areas. This allows the staff to deliver the food to specifc areas without interfering with production. The strategic placement of warewashing facilities allows for delivery of soiled patient meal carts and restaurant dishes through two separate entrances to avoid cross-contamination. To meet the desire for green design concepts, dining and kitchen areas displaying foor-to-ceiling windows al- low natural sunlight to enter the space, and the operation includes a water-effcient dishmachine, utility distribution system for equipment fexibility/modifcation with energy- effcient equipment and computerized hood system. Moving from a cafeteria model to a traditional restaurant galley with à la minute cooking minimizes food waste. Manna composts some by-products for use in the on-site community garden, 2015 Facility Design Project of the Year First Honorable Mention Manna Restaurant, Manna Market and Bedside Manna Room Service at Castle Rock Adventist Hospital in Castle Rock, Colo. Above: Manna Market ofers home meal replacement op- tions as well as snacks to take out. Photo by Rick Palmer Left: A quick-speed oven sits at one end of the European cooking suite used for both the restaurant and room service. At right, combi ovens provide cooks with much versatility in planning diverse menus. Photo courtesy of Castle Rock Adventist Hospital