Foodservice Equipment & Supplies

SEP 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 119 of 143

118 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2017 facility design p r o j e c t o f t h e m o n t h Phase two focused on Pendleton Heights High School's main foodservice operation, which had aged beyond useful- ness from its 1960s origins. "We had too many students to serve effectively in a lim- ited time," says Lindsey Hill, RD, director of Nutrition Services for South Madison Community School Corporation. "The school approached their reno- vation project with a clear mission — to provide a space that was warm and inviting, supported an organic flow of students, felt like a contemporary market and would highlight and promote 'feel-good food,' " says interior designer Lacey E. Causseaux. "We worked through menu offerings at the start of the project and let those offerings inspire materials, graphics and furniture solutions throughout." "The project's overall philosophy is [that] the experience Gen Zs get away from school should be felt here at this school," says Scott Reitano, FCSI, principal of Indianapolis- based Reitano Design Group . "They want fresh food and to see cooks preparing their food in a great atmosphere. Of course, there's the logistical piece of a 30-minute lunch period with students going through the line three times in a row each day." Embracing such a philosophy required some significant operational and design changes. For example, the old cafeteria used traditional serving lines that did not allow for any cus- tomization of students' orders, Reitano points out. Having the cashiers at the end of the lines also slowed service. Plus, there was little space for equipment to serve fresh fruit and vegetables. And the appearance of the seating area would benefit from some updating to make it a more desirable location. ● Ownership: South Madison Community School Corporation/ Pendleton Heights High School in Pendleton, Ind., a suburb of Indianapolis ● School District: 6 schools, 4,600 students ● Pendleton Heights High School: 1,500 student enroll- ment; 60 percent meal participation (30 percent free and reduced-price meals); 90 percent of students purchase something, whether meals or a la carte food items. ● Fresh2Go Opened: October 2015 ● Remodeled Cafeteria Opened: August 2016 ● Scope of Project: Converted existing space to a Fresh2Go retail area, remodeled servery, dining room and dish room; upgraded kitchen storage ● Size: Kitchen, 3,230 sq. ft.; servery, 2,760 sq. ft.; dish room, 435 sq. ft.; Fresh2Go, 543 sq. ft. ● Seats: 500 ● Average Check for Paid Meal: $5 ● Total Annual Sales: $825,000 ● Transactions/Day: 1,500 ● Menu Specialties: Grill Zone, Taste of Home, Made-2-Order, Fresh Fare, Global Eats, Little Italy, Fresh2Go @ The Marketplace ● Hours: Breakfast, 7 a.m. to 7:20 a.m.; lunch, 11 a.m. to 12:30 p.m.; after-school meals at Fresh2Go, 2:15 p.m. to 3 p.m. ● Staff: 1 full-time manager, 3 part-time assistant managers, 13 part-time employees ● Total Project Cost: $2 million for phase one Fresh2Go and phase two servery, kitchen and dining room ● Equipment Investment : $150,000 for Fresh2Go; $550,000 for the main servery renovation, dish room redesign and kitchen upgrade ● Website: FACTS OF NOTE Above left: Made- 2-Order ingredients sit in refrigerators behind the station for easy staff access. Above right: Fresh2Go @ The Marketplace contains display cases embedded in the wall, which feature air curtains. Opposite left: Designers upgraded storage by adding a secondary walk-in cooler to sup- port increased fruit and vegetable production. Opposite right: The new, smaller dish room contains a 44-inch conveyor machine, which is much more appropriate for the operation's needs.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - SEP 2017