Foodservice Equipment & Supplies

DEC 2015

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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DECEMBER 2015 • FOODSERVICE EQUIPMENT & SUPPLIES • 15 CULINARY SUPPORT CENTER, THE REFECTORY AT THE YALE DIVINITY SCHOOL AND CAFÉ MED AT THE YALE MEDICAL SCHOOL at Yale University T he Yale Dining team wanted to change the way they provided food to campus operations in order to improve its quality and consistency, increase value, enhance effciency and reduce waste. The solution was to integrate decentralized op- erations into one centralized facility that could support cold food production for catering, residential and retail dining facilities. "Yale Dining's vision was to have a world-class culinary center that could add value to the students as well as support our mission," says Raf Taherian, associate vice president for Yale Hospitality. Finding the perfect facility to house the operations posed an inner-city dilemma for the team. Catering produc- tion and the bakery had been housed for 50 years in the basement of a building that opened in 1902 and contained the dining commons. "The building was outdated and needed expensive regulatory code updates," says Adam Millman, director of auxiliary operations. "In addition, the building was on a busy street without the proper loading dock, which led to the practice of loading trucks in the middle of traffc to support our cater- ing operations, which was very dangerous for our employees." A 16,800-square-foot culinary support production center with state-of-the-art bake shop, cold food production, warehousing, cook-chill/sous vide production and packaging supports catering, residential and retail dining operations. By Donna Boss, Contributing Editor Photos courtesy of Yale Dining; photography by William Wilson, director of marketing and communications facility design p r o j e c t o f t h e m o n t h A team member at Café Med prepares menu items based on customers' requests.

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