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72 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 which includes 90 raised beds, ADA-accessible plant beds and a 14,000-square-foot restaurant garden. Since opening, the hospital has added wind turbines and solar panels on the roof that supply up to 30 percent of the facility's electricity. Much of the kitchen's equipment was strategically placed to allow visibility from the dining room or market, includ- ing the double-windowed hearth oven. Aesthetic consider- ation was given to local infuences of wood, stone and iron structures within the restaurant's interior design, from local artwork and hand-crafted wood community table to the rhyolite (a stone native to Castle Rock) stonework. Combining patient room service and restaurant kitchens allowed the department to minimize the amount of equipment needed, as compared to normal cafeterias that have separate production areas. As a result, the department purchased a chef- inspired European-style cook island and high-end equipment to help drive function- ality and effciency for both in-patient room service and the restaurant. The design of the open chef-exhibition window allowed customers to dine and view the kitchen dur- ing service while being minimally intrusive to the chefs. Having a streamlined production area also improved labor effciency, teamwork, shared production and ease of cross- training. Separate expo lines and windows for room service and the restaurant have allowed for smooth delivery of meals. 2015 Facility Design Project of the Year: First Honorable Mention MANNA RESTAURANT AND MARKET FACTS ● ● Opened: August 1, 2013 ● ● Size: 4,800-sq.-ft. hospital kitchen; 1,300-sq.-ft. kitchen for Manna restaurant; 1,000-sq.-ft. Manna market with a cofee shop; community garden with 90 raised garden beds; 13,000-sq.-ft. adjacent garden ● ● 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: $46 for Manna and Manna Market ● ● Staf: 21.5 FTEs ● ● Total Project Cost: $138 million ● ● Equipment Investment: $2 million KEY PLAYERS ● ● Owner: Centura Health ● ● Key Ofcers: Todd Folkenberg, CEO; Jeremy Pittman, CFO; and Mike Selvage, CNO ● ● Nutrition and Environmental Services Director for Parker Adventist Hospital and Nutrition Services Director for Castle Rock Adventist Health Campus: Lisa Poggas, MS, RD ● ● Nutrition Manager/Executive Chef for Parker Adven- tist and Castle Rock Adventist Hospitals: Daniel Skay ● ● Chef de Cuisine: Adam Freisem ● ● Architect: HuntonBrady Architects, Orlando, Fla.; Aurelio Posada Sr., architectural designer; Paul Macheske, director of healthcare design ● ● Interior Design: Ashleigh Pfuger, TJNG Partners, for front of house; HuntonBrady for back of house; Francisco Sierra, senior project coordinator ● ● Foodservice Design Consultants: Inman Foodservices Group LLC, Nashville, Tenn.; William "Billy" Inman, presi- dent; Rick Palmer, vice president, healthcare services ● ● Foodservice Equipment Dealer: Great Lakes Hotel Supply, Denver; Tom Schneider ● ● General Contractor: GE Johnson, Denver Above: Equipment such as a tilting skillet, tilting kettle and hot holding ovens are con- nected to a universal distribution system that allows staf to easily clean the area and switch out equip- ment if needed. Top: In the dining area, local art adds color and dimension. Guests sit at booths or tables. Photos courtesy of Castle Rock Adventist Hospital