Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.
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74 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 FE&S;: Now that you've had time to live with the new facility, what makes you most proud? LP: We have already outgrown our space after one and a half years due to our popularity. Manna is the hot dining spot on weekends and evenings. About 70 percent of our customers are from outside the hospital. We have been successful in "recruiting" community members to eat in Manna on a regular basis. Most hospitals have minimal customers on weekends and nights, and we have strong sales. The kitchen is defnitely meeting our expectations. However, we wish we would have built a larger din- ing room and market area. We have a wait list to sit down in the restaurant during many lunch periods. FE&S;: Is the facility meeting your expectations? DS: Manna Restaurant exceeded expectations by generating an average of $85,000 to $110,000 per month in restaurant revenue. With the quick grab-and-go market and eclectic contemporary lunch/dinner menu, Manna does approximately 450 covers daily with a check average of $8.78. LP: Approximately 85 percent of the trafc into the restaurant is community-driven, helping Manna achieve the Number One Restaurant rating on Yelp! for Castle Rock, Colo., and we have been voted in the top 10 restaurants in Castle Rock via Trip Advisor. The restaurant employs waitstaf that are paid like their cafeteria counterparts, but are able to deliver personal and unfailing hospitality. FE&S;: Your tipping program receives accolades and admiration. How is that going? DS: Our patrons do not have to tip, but often do. As a result, we created a foundation that funds many local nonprofts and community wellness- related projects. Fund-related events and projects are communicated to our guests and community in the restaurant and through various projects like FreeCycle, a free bike rental program within the city. We also promote a breast milk bank and support of the community garden. FE&S;: What advice do you have for colleagues who want to start ambitious ventures such as this? LP: If you are confdent in your abilities, you can make anything work. Think outside the box and do what it takes to make it happen. It also makes a diference that Dan and I have worked together for over 11 years, so I know what he is capable of. He is a dreamer who can make things come to fruition. SINCE THE RENOVATION Q&A; with Lisa Poggas, MS, RD, and Daniel Skay 2015 Facility Design Project of the Year: First Honorable Mention WORTH MENTIONING: THE JUDGES' COMMENTS ● ● Taking a more holistic approach to foodservice is a noteworthy tie-in with the hospital's proactive approach to wellness. ● ● Ofering a restaurant for the community brings wellness to the community and the community to a wellness environment. ● ● Notably efcient cooking suite. ● ● Appropriate cross-utilization of room service and restau- rant equipment to allow equipment and labor savings. During slow periods for the restaurant or room service, cooks can take over production at stations for either area. ● ● Smart approach to cross-train staf. Good use of shared staf so service can continue during slow times as well as peak periods. ● ● Smart back-of-house dry and refrigerated storage space locations. ● ● Good, practical refrigerated storage area contains an entrance door for receiving product and an exit door for product distribution/daily usage. ● ● Positioning of cold prep adjacent to both the storage areas and the room service and bulk cooking areas is useful. ● ● Sensible utility distribution system in the prep area allows staf to unplug equipment so they can easily clean the foors and back walls. ● ● Well-thought-out wall organization system in which racks have multiple attachments and hooks to hold equipment. ● ● Two dishroom entrances allow staf to avoid cross- contamination. ● ● Stretched concept; spent money to do the restaurant but didn't make concept bigger. ● ● Sensible plans for expansion. ● ● Food available for second shifters. ● ● Took guts to put money into this. ● ● Green approach with herb garden on top is impressive. ● ● Donation of tips to charity is an admirable practice.