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 • 75 and proteins while another cooler in the main storage area holds vegetables and mise en place items. A small freezer contains parbaked breads and bagels and a few bakery items. The primary cooler near the back door allows staff to conveniently stage cater- ing orders. In the back-of-the-house cold prep area, staff cut veg- etables and prepare ingredients for hot prep, which resides in the front of the house. An ice bin and ice maker also sit in the back-of-the-house kitchen. The back of the house, which is limited in size and scope, contains functional components such as warewashing with a ventless dishmachine. "The concept has limited permanent warewashing requirements with respect to overall sales, so a minimal warewashing station has proven sufficient," Simon says. Staff, however, can access the warewashing station from the front-of-the-house production stations through one door, while bussers access warewashing from the dining area through a separate, dedicated door. "This alleviates conflict- ing flow patterns by staff members with different dedicated functions," Simon says. Other back-of-the-house components include an ice maker, a mop sink, bulk prep and offices. Front of the House "The design strategically locates the various stations in key anchor points within the market's footprint, allowing guests to mentally digest the offerings before making their selections, similar to a mini food hall," Simon says. "The stations were also placed to ensure quick in-and-out access for guests in a hurry while simultaneously moving longer queuing lines further away from the entry doors and critical flow paths." "Each station features layers of activity, which we con- sider to be a critical element in front-of-the-house foodser- vice design," Simon says. "For example, the front-of-the- house hot prep area contains cooking equipment to support preparation of the a la carte gourmet sandwiches, soups and main entrees such as Maryland-style crab cakes, eggplant Parmesan and sesame-glazed beef. The hot prep station is anchored by the European-style glass deli cases, with plating and cooking happening behind. The salad station utilizes fresh greens in open-air-screen refrigerators as a backdrop, which is both eye-catching and functional. All critical equipment, which was strategically placed within reach of staff, was selected with a specific design intent when it came to station efficiencies. The locations minimize staff's addi- tional steps and trips to the back of the house, reducing the total number of footsteps throughout a shift. Design of each station was also a key consideration, with the goal to ensure that the number of personnel could expand or contract based on demand, and that the team could work seamlessly together Wide aisles allow guests to move easily throughout the space. Wine displays stand at right; candy, fruit and nuts sit at left with a salad station along the back wall.

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