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.

Issue link:

Contents of this Issue


Page 70 of 92

68 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2018 facility design p r o j e c t o f t h e m o n t h A la Carte Options The a la carte menu options at The Restaurants at Southwest represent a significant departure from the all-you- care-to-eat dining previously available. The cashless facility features a col- lection of six independent restaurants, each with its own distinct brand identity: Legacy Grill, 1839 Kitchen, Olive & Oil, Tiger Avenue Deli, Truffles, and 1+5+3 Salads and Soups. Each offers a la carte service and honors student dining plans. Starbucks Southwest, a licensed Starbucks operation, sits next door. "The restaurants share back-of-the-house support, which required careful planning and clarification of the vision of each restaurant, along with its menu," Kiehn says. A main objective for this new dining operation was to provide enough flexibility to meet future customer needs and become more timeless in design. For example, Legacy Grill Above top: Olive & Oil's Mediterranean and pasta menu encourages customers to customize their selections. Photo courtesy of Matthew Kirschner Photography Above bottom: Lydia Ye serves sauce for pasta at Olive & Oil. Photo by Nick Wilson, Campus Dining Services Equipment Key 1. Dry storage shelving 1a. Refrigerator/freezer shelving 1b. Pan storage shelving 1c. Wall shelf 1d. Protector shelf system w/heat lamp 1e. Reach-in blast chiller 1f. Protector shelf system 1g. Detergent shelving 1h. Utility shelf w/mop hanger 1i. Dry storage shelving 2. S/s corner guard 3. Meat and dairy refrigerator 3a. Refrigerated base 3b. Reach-in refrigerator, 2-sec. 3c. Pass-thru refrigerator, 1-sec. 3d. Roll-in freezer, 1-sec. 3e. Reach-in freezer, 2-sec. 3f. Reach-in refrigerator, 2-sec. 3g. Roll-n refrigerator, 2-sec. 3h. Roll-in refrigerator, 1-sec. 3i. Walk-in refrigerator 4. Dunnage rack 4a. Racked refrigeration system 4b. Mobile rack 4c. Knife rack 4d. Bread rack 4e. Fry basket rack 5. Computer station 5a. Carving station 5b. Eye/face wash station 6. Mobile compost bin 6a. Mobile trash bin 6b. Compost bin 6c. Trash bin 6d. Mobile ice bin 7. Utility cart 7a. Mobile tray cart 8. Hand sink 8a. Pot and pan sink 8b. Mobile soak sink 8c. Mop sink 9. Food processor 10. Cold food prep counter w/sinks 10a. Double work counter 10b. Work counter 10c. Work counter w/sink 10d. Olive & Oil counter 10e. Double work counter w/sinks and overshelf 10f. 1839 Kitchen/beverage counter 10g. Cashier counter 10h. Tiger Avenue Deli counter 10i. Legacy Grill/cashier counter 10j. Beverage counter 10k. Truffles counter 10l. Condiment counter 10m. Trash counter 10n. 1+5+3 Salads & Soups counter 11. 20-qt. mixer 11a. Mobile equipment stand 12. Sheet-pan dolly 12a. Mobile dish dolly 12b. Bread dolly 13. Slicer 13a. Mobile equipment stand 14. Spray rinse 15. Disposer 16. Mobile food cutter worktable 16a. Mobile worktable 16b. Refrigerated prep table 16c. Mobile wood top table 16d. Soiled dishtable w/tray return conveyor 16e. Silver sort table w/soak sink 17. Food cutter 18. Exhaust hood 18a. Demand-control ventilation system 19. Charbroiler 20. Mobile warming cabinet 20a. Reach-in warming cabinet, 1-sec. 20b. Pass-thru warming cabinet, 1-sec. 21. Countertop steamer 21a. Steamer, 2-sec. 22. 6-burner step-up range w/stand 22a. 2-burner range w/ spreader and cabinet BA 22b. 4-burner range w/spreader and cabinet BA 23. Drop-in cold pan, 2-well 23a. Hot/cold pan, 4-well 23b. Drop-in cold pan, 3-well 24. Bain marie 25. Cash register 26. Cold beverage cup dispenser 26a. Napkin dispenser 26b. Chilled water dispenser 26c. Condiment dispenser 26d. Topping dispenser 26e. Coffee condiment dispenser 26f. Airpot dispenser 26g. Hot topping dispenser 26h. Soft-serve machine 26i. Cone dispenser 26j. Detergent dispensing system 27. Flatware cylinder 28. Convection oven, 2-sec. 28a. Microwave oven 28b. Cook and hold oven, 1-sec. 28c. Conveyor toaster 28d. Rotisserie oven 28e. Salamander 28f. Convection oven 29. Floor grate and frame 30. 40-gal. tilting fry pan 31. 20-gal. kettle 31a. 10-gal. kettle w/stand 32. 20-qt. mixer 32a. Mobile equipment stand 32b. 8-qt. mixer 33. S/s wall panel 34. Fire protection system 35. Pressure fryer, 2-sec. 35a. Fryer w/filter, 2-sec. 35b. Dump station 36. Grill 37. Soda system carbonator 37a. Soda system 38. Tea brewer 38a. Coffee brewer 39. Ice maker 39a. Ice dispenser w/soda heads 39b. Ice flaker w/bin 39c. Ice maker w/bin 40. Airscreen refrigerated display 40a. Snack/chip display 40b. Countertop display warmer w/ protector 40c. Refrigerated display case 41. Ticket rail 42. Printer 43. Heat lamp 44. Soup well 44a. Countertop soup well 45. POS system 46. Water filtration system 47. Blender 48. Coffee grinder 49. U/c dishmachine 49a. Flight-type dishmachine 50. Hose station 50a. Hose reel 51. Pulper w/waterpress

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - FEB 2018