Foodservice Equipment & Supplies

JAN 2018

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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● ● ● ● ● ● ● ● ● ● ● ● ● ● ● JANUARY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 63 A new cafe awaits visitors, staff and patients when they want a refreshing break at HCA Palms of Pasadena Hospital in St. Petersburg, Fla. They enter to see art deco sconces, glass tiles and floor tiles intermingled with colors that match the furniture. The Palms Cafe replaces a 25-year-old dining establish- ment. The foodservice renovation included replacing the kitchen from the ground up. The larger hospital renovation included adding an acute care unit for the elderly, redo- ing patient rooms and floors, and adding glass doors and adjustable lights, along with soft colors, to create a boutique hospital ambience. David A. Hendriks, CEC, CDM, joined the team as the new director of food and nutrition two months before the project started. The Palms Cafe sits on the first floor of the three-floor hospital. The dining establishment sits in the same area as the old cafe, but is more compact. Renovating the cafe and the kitchen, which also supports room service, meant gutting the entire space. "We had to get building permits and rent a mobile kitchen to tide us over during construction," Hendriks says. "It took about three weeks for the mobile kitchen to be arranged with cold and ambient storage areas. A covered ramp was built from the mobile kitchen to the hospital." Temporary Kitchen Setup The mobile kitchen, a makeshift cafeteria and a seating area were set up on a different side of the hospital. The culinary team left just enough equipment and supplies in the origi- nal kitchen to serve one final meal the night before closing down. Preparation for patients, staff and visitors then shifted to the mobile kitchen. "We set up one single pod for all of patient meal service," Hendriks says. "For staff and visitor service, we set up a buffet line and held barbecues and special meals as a way to say thank you to customers for putting up with the construction." HCA offered to donate the old kitchen and servery equipment to other hospitals, but none took advantage of this. A restaurant owner did take a few pieces of equipment, though, while the rest was sold to a local dealer who sells used restaurant equipment. The makeshift operation continued for nine months until the new facility was complete. During this time, Southern Florida dealt with tropical storms Matthew, Colin and Hermine. Fortunately, the hospital did not have to evacuate patients. New, Compact Kitchen In the new kitchen, Hendriks says, "We were able to do every- thing we wanted. All of the equipment and prep tables were positioned close enough for us to see each other. And the flow works well. The kitchen was built in a very compact design, which is the newest trend to reduce the distance between food storage and service areas. It also facilitates ease of cleaning and maintaining sanitation." Using his chef training, Hendriks restructured and revised menus so food became a highlight. Food arrives at a new dock on the main floor of the hospi- tal. Staff take deliveries to a walk-in cooler designated for meat, another designated for dairy and vegetables, a walk-in freezer and dry storage. The cold prep area contains a slicer, 40-quart floor mixer, food processor and refrigerated rail. Staff cut meat, fish and vegetables here and prepare salads as well. Staff use a 40-gallon tilt skillet for large food production, including making soups, mixing hamburger meat and cook- ing portobello stroganoff. A 15-gallon steam-jacketed kettle cooks mashed potatoes, soups, sauces and pasta. The hot food cook area contains a combi oven for steam- ing vegetables and roasting and reheating meats. Staff bake fresh rolls and cakes in double-stacked convection ovens. Staff mark chicken, fish and shrimp on the chargrill, finish off burgers, prepare omelets on the flattop and saute delicate fish, pastas and last-minute sauces on the six-burner range. Equipment supports production of the cook-to-order room FACTS OF NOTE ● Ownership: Hospital Corporation of America, West Florida Division, Palms of Pasadena Hospital, St. Petersburg, Fla. ● HCA Palms of Pasadena Hospital: 307 beds; 350 physi- cians; 700 employees; 200 volunteers; 20-bed emergency department; 20-bed acute care rehabilitation unit; other specialized centers of care ● The Palms Cafe Opened: March 10, 2017 ● Scope of Project: Ground-up replacement of 25-year-old cafe with indoor and outdoor seating and a kitchen ● Size: Cafe, 1,156 sq. ft.; kitchen, 3,612 sq. ft. ● Seats: 50, including seating for 24 outside ● Average Check: $4.26 ● Projected Total Annual Sales: $346,000 ● Daily Transactions: 325 (majority at lunch) ● Hours: Room service, 7 a.m. to 6:30 p.m.; The Palms Cafe, breakfast from 7 a.m. to 9:30 a.m., lunch from 11 a.m. to 2 p.m.; dinner from 4:30 p.m. to 6 p.m. ● Menu Specialties: Grilled and sauteed fish; glazed fresh salmon with dill, smoked chicken, Greek lemon chicken, veal Parmesan, nachos with cheese sauce, Cuban sand- wich, mushroom ravioli with pesto, a salad bar, soups, a grill featuring quesadillas, hamburgers, hot dogs, chicken breasts, grilled cheese and desserts ● Staff: 17 full-time equivalents, which include the cafe (a manager, a chef, and 3 full-time employees; a runner, salad bar attendant and cashier) ● Total Project Cost: approximately $3.6 million ● Equipment Investment: $1.239 million ● Website:

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