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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78 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 facility design p r o j e c t o f t h e m o n t h Bakery, enclosed in glass, occupies a highly visible position adjacent to Gourmet Sandwiches/Prepared Foods so guests can see the staff using the 20-quart mixer, countertop range and two double- stacked convection ovens to prepare, bake and finish baked goods. "Its central loca- tion provides adjacencies to the back-of- the-house kitchen as well as the sandwich station and Coffee/Wine Bar displays," Simon says. Bakery provides catering support if and when needed. The Nashville site produces all baked goods in house, with the exception of bread, which comes from a Charleston bakery and is produced to Caviar & Bananas' specifications. Gourmet Sandwiches/Prepared Foods and Bakery sit closest to the back of the house because they have the greatest storage and warewashing needs. All stations have sufficient storage to minimize restocking. The Salads station features a greens wall with air screen re- frigerators as a backdrop. This station also holds ambient contain- ers for ingredients for hand-tossed salads. "This design provides aesthetic appeal, improves time and motion efficiency and com- municates the freshness of offerings provided," Simon says. Grab + Go contains refrigerated and display cases hold- ing myriad alcoholic and nonalcoholic beverages, yogurts and other refrigerated side items. Candy/Fruits/Nuts offers self-service packaged selections. The Furnisses' focus on sustainable practices includes using Energy Star equipment where viable, right-sizing walk-in coolers to limit inefficient cubic space that will not yield additional storage, cross-utilization of ingredients and repurposing food ingredients within prime usage periods. "We want to serve clean, high-quality, healthy products, prepare menu items from scratch and give chefs discretion to develop menus with seasonal ingredients," Kris says. The team maintains direct relationships with local farmers. Above: Guests select from chef 's boards, sandwiches, soups and design-your-own options. Right: Natural light brightens the space, and wide aisles allow guests to move through the area easily.

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