Foodservice Equipment & Supplies

FEB 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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FEBRUARY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 59 to operate, opening as a new school and bringing in students based on the district's student assignment process. "Bryan Road is the 14th use of a prototype for Wake County Public Schools but has unique and new features such as a new learning com- mons for each grade level that allows students to come together and work on projects to support needs they have to be successful in the 21st century," says Donna Francis, AIA, ALEP, LEED AP BD+C, architect at Clark Nexsen in Raleigh, N.C. Like other schools, Bryan Road must be built to last about 50 years. In addition to a leading-edge academic environment, Bryan Road also brings a fresh, healthful approach to foodservice. A combination of natural and energy-efficient lighting work collaboratively to contribute to a colorful din- ing area. The design of the kitchen and servery allows staff flexibility in selecting and displaying menu items. Students can easily move along the service lines and select their favorite menu items. BACK-OF-HOUSE PRODUCTION When food deliveries arrive, staff take them along a straight, unobstructed path to a walk-in freezer, walk-in cooler and dry storage. A nearby two-door, reach-in refrigerator also holds menu items. "These areas provide easy access for staff and reduce time retrieving products," says Paula De Lucca, MSMOB, SNS, senior director of Child Nutrition, WCPSS. Lockers and breakdown spaces sit close to the back entrance so staff can easily access them. The central location of the manager's office allows her to monitor all production. Preparation and assembly of daily menu offerings take place at several separate workstations. "The key to efficiency throughout the operation is a sensible workflow in the kitchen," De Lucca says. "When food comes out of cold storage, we don't have to zigzag it around the kitchen. Rather, food is taken out of stor- age and everything is placed on carts and taken to stations for preparation," says Meg Strong, administrator/area supervisor. She is responsible for several schools and is the child nutrition services lead on construction and facilities-related projects. Staff use a 12-quart mixer for combining ingredients for muffins and crumbles for fruit crisps. A designated cabi- net holds proofed and baked goods. Staff work with a food processor to cut, dice and combine vegetables and a slicer to cut meats and cheese. The culinary team thaws frozen menu items in the morning and then, just in time for breakfast and lunch service, they heat the food with any of the following equipment: a convection steamer, two convection ovens and double-stack micro-steamers. "We tested a micro-steamer at a middle school and loved it," says Kim Harmon, the administrator/area supervisor respon- sible for several schools and equipment testing, purchasing and oversight for WCPSS. "The micro-steamer cooks faster than a ● Wake County Public School System: 183 schools; enrollment, 160,000 students; district growth at 40 percent since 2004–2005 school year ● Vandora Springs at Bryan Road Elementary: Enrollment, 516 students; 330 daily lunch meal equiva- lents; 291 are eligible for free/reduced price meals ● Bryan Road Elementary Cafeteria Opened: April 2017. The 52-classroom school is currently occupied by Vandora Springs Elementary while that campus undergoes renovation; Bryan Road will open for a new student population in fall 2018. ● Scope of Project: New kitchen, cafeteria and dining room in a new school ● Size: School, 109,432 sq. ft.; kitchen (production area), 1,020 sq. ft.; cafeteria (serving line, refrigerator, freezer, dry storage, custodial and lockers), 1,970 sq. ft.; dining room (seating area), 3,640 sq. ft. ● Seats: 288 ● Average Meal Cost (for paying students): $1.25 breakfast; $2.35 lunch ● Total Annual Sales: $264,000 ● Daily Transactions: Total, approximately 510 per day; 135 at breakfast; 360 at lunch ● Hours: 8 a.m. to 8:30 a.m., breakfast; 10:40 a.m. to 1:05 p.m., lunch ● Menu Specialties: Breakfast: turkey sausage pancake stick, blueberry breakfast corndog, southern chicken filet biscuit, protein-packed breakfast boat. Lunch: spaghetti, grilled honey BBQ rib hoagie, build-your-own nachos, teriyaki beef dippers with seasoned brown rice, pizza, macaroni and cheese ● Staff: 3 full-time equivalents and 1 part-time ● Total Project Cost: School, $29,795,144 ● Equipment Investment: Approximately $182,500 ● Website: FACTS OF NOTE Left: The serving line displays both hot and cold menu items. Top right: Floor-to-ceiling windows bring in natural light to brighten the dining room. Bottom right: Interchangeable hot and cold wells allow for maximum menu flexibility.

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