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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Page 66 of 100

● ● ● ● ● ● 64 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 service menu items. Undercounter refrig- erated drawers hold perishables. An ice machine sits at the end of the line. Gluten-free menu items are kept in designated refrigerated drawers and pans, and staff use designated utensils when touching them. For patient meal service, the kitchen features a dual pod system that allows staff to provide room service from 7 a.m. until 6:30 p.m. Staff receive patient tray orders from a central- ized call center that services 16 HCA hospitals. The call center transmits orders to thermal printers that print tickets to all production areas. Wall-mounted alert monitors tell staff in real time if orders change. Staff prepare trays by placing salads and cold menu items from nearby air-curtain refrigerators and hot items from food wells or from the grill onto the trays. They place trays in carts and deliver the trays to patients within 30 minutes af- ter placing their orders. "We avoid batch cooking, especially for vegetables, and no item is held more than 15 minutes," Hendriks says. An induction heating system for the plate bases keeps food at or above 140 degrees F for at least 60 minutes without a preheated plate. Staff collect dirty trays from patients' rooms, place them on a cart and take them to the kitchen's cart-wash area. Front-of-the-House Cafe and Sustainable Practices A six-foot-long buffet in the servery holds five steams wells that display meats, chicken, fish, lasagna and other pasta dishes, vegetables and side dishes. Customers can choose from two house-made soups each day. A setup along the perpendicular buffet attachment features warm, house-made desserts such as fruit cobblers and cherry cream cake. An 8-foot-long salad bar contains 28 menu items includ- ing lettuce mixes, vegetables, turkey, ham, tuna and other prepared salads and fresh fruit. To encourage customers to eat healthfully, staff set out colored tongs: green indicates "eat all you want," yellow means "eat with caution," and red warns customers to be careful how much they take. At the grill area, customers order quesadillas, hamburgers, hot dogs, chicken breast sandwiches and grilled cheese sandwich- es, plus add-on extras such as cheese, mushrooms and onions. "We've set prices to encourage customers to order an entree, two side dishes and a fountain drink for $5," Hendriks says. "Customers can also order a la carte. The salad bar is sold by the ounce." A beverage station offers coffee drinks, tea and fountain drinks. Adjacent to this station, a refrigerated case holds salads, sandwiches, parfaits, fruit, cheese and other to-go menu items. Staff bring clean and dirty dishes in and out of the kitchen area through two separate doors. The dishwashing area contains a flight-type dishmachine and a separate cart-wash area. "We also have an incredible scraping area where staff members don't have to pick up a rinse sprayer," Hendriks says. "Rather, recircu- lated water sprays out of nozzles to remove food particles so we can do twice as much in the same amount of time and use less water than when using manual scraping." Because the hospital sits so close to the ocean and is sus- ceptible to flooding, the kitchen and cafeteria contain large drains. Sump pumps and grates sit at all doors. Sustainable practices include using Energy Star equip- ment when appropriate, as well as motion-detector lights in walk-ins, the store room and offices to reduce energy consumption and automatic doors on all exits to enable faster food delivery. To-go boxes are currently made of foam, but the operation will switch to paper in early 2018. Since its opening, The Palms Cafe continues to bring accolades from customers who appreciate the high-quality food and comfortable ambiance. FE&S KEY PLAYERS ● CEO: Sharon Hayes ● COO: Roger Haney ● Director of Food and Nutrition: David A. Hendriks, CEC, CDM ● Executive Chef: Ryan Engels ● Architect and Interior Designer: HCA and Gould Turner Group, Nashville, Tenn. ● Equipment Dealer: Baring Industries; Ft. Lauderdale, Fla.; Mike Mackey ON-SITE PROFILE The hot cookline contains convection and combi ovens, as well as a flattop griddle, range, fryer, 40-gallon tilt skillet and 15-gallon steam- jacketed kettle. Calizzcia Johnson prepares trays at the room service pod, which contains all ingredients and condiments she needs to plate patient trays quickly before placing them in a transport cart.

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