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.

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Page 124 of 143

SEPTEMBER 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 123 rough-cut Indiana hard woods. The organization hires employees who have had serious challenges such as ad- dictions or felony arrests. "The organization helps people change their lives and has an impact on the community by creating jobs and making an investment in the employees and their families," Reitano says. Sustainable features include reusable silverware as well as melamine and disposable dishware. The school recycles dis- posables in addition to plastic and aluminum beverage con- tainers and napkins. Noninstitutional trays and pans contrib- ute to a commercial ambiance throughout The Marketplace. Digital signage communicates messages about the Marketplace brand. Menus include nutritional information. Thinking back on her many years of experience overseeing project design, including supervis- ing 5 renovations in the past 10 years, Hill advises others pursuing a renovation to "make sure you take time in the planning stages and think through every detail with marketing, communi- cation, signage and waste and focus on the end result. Little details add up." She also insists on staff looking at pictures to see how every item must be plated and packaged to ensure consistency. Hill also says that if "an item doesn't exist, don't be afraid to have someone custom design it." For example, she requested custom-designed tray and cashier stands because she did not find products that met her functional requirements. Many factors contributed to the project's success, including the focus groups and private conversations Hill and Reitano had with students about their dining prefer- ences before the project began. The project team expresses great satisfaction and pride about the end result. "By meeting the project goals, we solved a lot of problems and made the students and administration very happy," Reitano says. FE&S Lacey E. Causseaux, principal of Causseaux ARC at the time of the project. Currently, Lacey is director of interior design at Browning Day Mullins Dierdorf. Lacey brings interior design experience rooted in corporate, hospitality, academic and healthcare projects. She has been involved in projects including the Global and International Studies Building and the Bookmarket Eatery at Indiana University in Bloomington, the IU Natatorium and Lucas Oil Stadium renovations in Indianapolis, and the Cedars-Sinai Medical Center in Los Angeles. Lindsey A. Hill, RD, director of Nutrition Services, South Madison Community School Corporation. Hill joined the district in 2006. An active leader in school nutrition on a national level, she has served in various leadership roles and is a past president of the Indiana School Nutrition Association. She believes in constantly improving processes and promoting a positive image of school nutrition. Scott Reitano, principal, Reitano Design Group. Reitano heads a six-member team that serves foodservice operators across a variety of markets. He started his career in the foodservice industry more than 31 years ago. Other recent projects include Shawnee Mission Medical Center in Kansas and New Trier High School in the Chicago suburb of Winnetka, Ill., as well as Eli Lilly and Co., Carmel High School and Marian University, all in Indianapolis. Jim Kessenich, CSI, project manager, Reitano Design Group. Kessenich joined Reitano Design Group in 2004. During his 12 years in foodservice design, he has participated in the design of primary and secondary education (K-12) projects including Carmel High School, Stevenson High School in the Chicago suburb of Linconshire, Ill., Salina Central High School and Salina South High School in Kansas, Maple Crest Middle School and Central Middle School in Kokomo, Ind. MEET THE PLAYERS Fresh Fare station, which sits at the entrance and exit, encourages students to select fruits and vegetables when they first walk into the servery and when they leave.

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