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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70 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2018 facility design p r o j e c t o f t h e m o n t h features sliding decorative screens that allow the restaurant to remain open late at night, after the rest of the dining facil- ity shuts down. "Decorative glass inlaid with metal streamers and a playful arrangement of lights add to Legacy Grill's ani- mated and vibrant feel," says Sara L. Koester, AIA, principal at KWK Architects in St. Louis. Food deliveries come into an enclosed dock area with space for staging. Campus Dining Services shares the receiving area with Residential Life. Sliding doors allow staff to move pal- lets of food directly into a walk-in produce refrigerator, which supports 1+5+3 Salads and Soups, Tiger Avenue Deli and the kitchen preparation area. A walk-in freezer, also with sliding doors, sits adjacent to the refrigerator. "Walk-in doors on the food preparation side allow staff members to have easy access to food in the refrigerator and freezer," Pellegrino says. The cold prep area contains tables, a meat slicer and food processors. Hot prep equipment includes two double-stacked convection ovens to bake menu items for several restaurants. Staff use a grill in Olive & Oil to score chicken breasts and finish cooking them in these ovens. Staff return the chicken breasts to Olive & Oil for service. "This is how we can keep up with demand," says Eric Cartwright, executive chef. The hot prep area also contains steam-jacketed kettles and two four-burner ranges for preparing soups, sauces and green beans. A pasta cooker prepares various types of pasta offered at Olive & Oil. A blast chiller cools batch-cooked soups and sauces. Front-of-the-House Production and Service Each branded restaurant functions independently and features its own a la carte cashier station. "An all-you-care- to-eat checker stand can be located at the entrance and exits," Pellegrino says. "These aren't used during the regular school year, but they are used for summer camps and conferences. In the unlikely event students decide they don't want a la carte service, the stations make it possible to switch the entire program to all-you-care-to-eat." Storage areas sit close to each restaurant. A separate walk-in refrigerator sup- ports Legacy Grill, and another supports Olive & Oil, 1839 Kitchen and Truffles. Food flows to the restaurants where staff finish and plate it for service. Customers may dine in or request takeout packaging. "Legacy Grill's layout and setup are uniquely designed for high-volume output," Cartwright says. "The grill, char- broilers, salamanders and refrigerated tables are on one side, and the fryers are on the opposite side with an island table in the middle. Rather than one long hood and a long aisle that staff must wear roller skates to move along, this allows staff to pass entrees and sides to the middle table where they are held for just a second under a heat lamp before they are given to the customers." Staff prepare quesadillas and veggie burgers on the flat- top griddles, and burgers and chicken breasts on the char- broilers. "In total, the burgers and chicken breasts require eight to nine minutes of cooking," Cartwright says. "When The hot prep kitchen contains refrigerators and convection ovens. The two rotisserie ovens on the far back wall open out into the home-cooking station, 1839 Kitchen. Photo courtesy of Matthew Kirschner Photography

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