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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76 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 facility design p r o j e c t o f t h e m o n t h despite the number of staff on hand. For instance, in the Gourmet Sandwiches/ Prepared Foods station, the number of staff preparing gourmet sandwiches on the a la carte line may vary, but the process still includes staff passing finished orders to the prepared food attendant for delivery to guests. At the Coffee/Wine Bar, a varying number of culinary staff members can work at dedicated positions. Staff at each station prepare food and deliver it to guests across each respective counter. Guests requesting takeout receive their selections in to-go containers. For convenience, orders e-mailed or called-in ahead of time are staged by the front cashier station. Guests who want to dine-in receive food on plates. Bussers clear tables and transport all per- manent ware to the warewashing station in the back of the house through the dedicated access door. Caviar & Bananas' Coffee/Wine Bar meets guests' fluctu- ating food and beverage needs throughout different dayparts. In the morning, guests line up to place breakfast orders. The station's equipment (high-speed ovens, ingredient rails and a conveyor toaster) enable staff to produce breakfast sandwiches quickly and efficiently. Coffee grinders, coffee and tea dispens- ers and a blender support hot and cold beverage production. Refrigerated and ambient display cases and countertop ambient displays present food and beverage offerings. "During breakfast hours, staff tuck in stools below the countertop so they don't obstruct guests," Kris says. In the afternoon and evening, staff pull out the stools so guests can sit and enjoy wine and charcuterie offerings while they interact with culinary staff. "The bagel display is concealed while the beer taps that match the cold brew and kombucha taps take center stage — literally — as culinary attendants explain craft brews," Simon explains. "This ap- proach provides long-term flexibility so the offerings can be changed as customer demand changes, while also promoting guest interaction." Adjacent to the main prep area, refrigerated display units reside with air screens to display charcuterie offerings. "The prepared foods cases are sleek and modern with a lower- than-normal overall height to help facilitate a more compre- hensive food display with a limited footprint," Simon says. Food Stations Gourmet Sandwiches/Prepared Foods comprises the heart of the operation and supports both a la carte production and catering functions. Staff prepare and display most of the operation's iconic food offerings including house-made spe- cialty sandwiches such as the duck confit, French dip, Bama salmon and pimento cheese BLT. On weekends the a la carte line converts to support the concept's brunch menu featuring menu items such as lemon oatmeal pancakes, prosciutto and Right: A variety of lighting helps define various areas of the space. Below: Shelves display wine for retail pur- chase. Tiles spelling out "Yay Wine" greet cus- tomers as they enter the establishment.

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