Foodservice Equipment & Supplies

MAR 2017

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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62 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2017 items, lunch items, such as sandwiches with the house-made focaccia, soup, noodle dishes and grain-based salads. "The menu changes daily, which gives the cafe as non- institutional a format as possible," Wein says. "We make all of our baked goods from scratch from raw ingredients at Prescott Bakery. " The bakery menu includes focaccia, other breads, pas- tries, muffins, brownies, blondies and pretzels. Team members also prepare two soups daily and salads. Food purchases follow guidelines established in 2014 when Hampshire announced its aim to source 100 percent of its food from within a 150-mile radius, with minor exceptions, such as coffee, citrus and fish. Wein pursues these goals by working with vendors supplying products for the Alvah Stone. Prescott's Bakery equipment includes a six-burner range, a griddle with two convection ovens beneath, a double- stacked convection oven, and a work surface with flour bins beneath that can be rolled over to two 30-quart floor mixers. Team members roll out all of the dough and proof it in a box. "We ship food to the cafe as many times each day as we can so the food stays extremely fresh," Wein says. "We're try- ing to produce exactly what is consumed. Our philosophy is we'd rather run out of food than throw out food." At Kern Kafé, a small storeroom behind the cafe holds compostable serviceware, napkins and plates, coffee, tea, sparkling water, soda and supplies provided by a local com- pany for making chai drinks. "We designed the coffee counter to showcase locally sourced wood and stone materials that echo the material palette of the building's interior spaces," Jewhurst says. Warm wood tones are offset by patterns in the locally quarried stone that surrounds the cafe. Reclaimed oak planks were milled from trees that were removed from the site for the project. Custom inlaid wood coffee tables were also con- structed out of the same reclaimed oak. At the serving counter, an ambient display case holds lo- cally sourced pastries. Four undercounter refrigerators hold cold beverages, salads and sandwiches. Only a few sandwich- es and salads are displayed on an ambient counter at any one time in order to minimize the energy output needed to keep them at proper temperature. Two soups stay warm in a bain marie. A hotel pan contains bread for warming. The drip cof- fee machine and espresso machine sit on the serving counter. Students, faculty and staff send rave reviews about the fresh, rustic products at Kern Kafé. They're also impressed with the mission of the cafe and pleased that the building represents a sustainable future. FE&S ● Ownership: Hampshire College ● Director of Dining and Event Services, Bon Appétit: Michael McKenna ● Director of Facilities: Carl Weber ● Hampshire College Farm CSA Program Manager: Nancy Hanson ● Kern Kafé Manager: Howard Wein Hospitality LLC, Montague, Mass.; Howard Wein, founder ● Prescott Bakery Manager: Eli Horowitz ● General Manager at The Alvah Stone, owned by Wein: Ken Scriboni ● Chefs at Alvah Stone: David Schrier; Jessica Pollard, pastry chef ● Architect: Bruner/Cott Architects, Cambridge, Mass.; Jason Jewhurst, AIA, principal ● Interior Designer: Bruner/Cott Architects ● Foodservice Consultants: Colburn Guyette, Rockland, Mass., and Kohler & Lewis, Keene, N.H. ● Equipment Dealer: Gillette Restaurant Equipment, Holyoke, Mass. ● Construction: Wright Builders Construction Inc.; MJ Moran and Crocker Electrical Company KEY PLAYERS ON-SITE PROFILE ● Opened: June 2016 ● Scope of Project: New-build cafe and coffee bar designed to meet Living Building Challenge Red List materials design requirement. Also included was the renovation of a preparation space, called Prescott Bak- ery, in another building ● Seats: 30 in lobby of R.W. Kern Center ● Size: R.W. Kern Center, 17,000 sq. ft.; Kern Kafé, 250 sq. ft. behind the counter; 500 sq. ft. of table seating in com- mons space in the building lobby ● Average Check/Kern Kafé: $5 ● Total Projected Annual Sales: $200,000 ● Daily Sales: $1,300 ● Hours: 8 a.m. to 5 p.m., Monday through Friday; 9 a.m. to 2 p.m., Saturday ● Menu: Made-to-order hot and cold drinks, bakery items, sandwiches, soups and salads ● Staff: 1 kitchen manager and 1 full-time production person in the bakery; 12 student workers ● Total R.W. Kern Center Project Cost: $10.6 million ● Equipment Investment: N/A for cafe; $18,000 for bakery ● Website: FACTS OF NOTE Prescott Bakery Manager Eli Horowitz works in the Prescott Bakery kitchen. Photograph by Andrew Hart

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