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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74 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2018 facility design p r o j e c t o f t h e m o n t h Cartwright says. "We portion them into specific sizes and spread them on sheet pans before refrigerating. At service time, we cook them in the three steamers that are hard- plumbed so we have a direct water line to them. Pasta cooks in 45 seconds using baskets that hold one portion." Staff then place the cooked pasta in bowls and top it with the desig- nated proteins and other ingredients. Olive & Oil also contains a charbroiler to mark chicken before taking it to the back of the house. Staff also cook Italian sausage and fish on the charbroiler. The dessert venue, Truffles, which brings a sense of fun to the bakery restaurant, has a rich palette of glass tiles in golds and purples and chocolate- and-caramel colored walls and ceilings. Customers can see culinary staff preparing and baking cookies, muffins and pastries in a glass-door convec- tion oven. Staff also make smoothies in two blenders. A large toaster heats bagels. Display cases hold ambient pastries, while the refrigerated side contains yogurt, beverages and fresh fruit cups. This station serves only drip coffee. Customers can access other coffee drinks via the nearby Starbucks. At 1+5+3 Salads and Soups, natural bamboo and green tile reflect the focus on fresh salads, made-from-scratch soups and vegan options. The concept encourages customers to combine one leafy green, five veggies and three proteins, though no strict rule governs this combination. Customers can also select a la carte ingredients or order composed salads. The station also features three house-made soups daily. The restaurant also contains a separate undercounter dishwasher to accommodate the side of the serving line that exclusively uses allergen-friendly serviceware. Beverage stations feature coffee, tea, milk, juice and carbonated drinks delivered by a bulk CO2 system. Food Storage, Warewashing and Sustainability Accommodating necessary storage within the footprint required all food receiving, storage, preparation, and ware- washing to sit on the main level to allow for the best flow of food through its various phases. Seasonal and department storage reside on the lower level, along with the laundry and locker rooms. Each of the operation's exits has its own trash collection area. The centrally located dish return area sits between Legacy Grill and Tiger Avenue Deli. "Designing the ware- washing was challenging because it had to be in a tight space," Pellegrino says. "Various sections of the dining room can be shut down so it can operate with fewer concepts Left: Truffles brings a sense of fun to the bakery area as customers watch culinary staff prepare and bake cookies, muffins and pastries. Photo courtesy of Matthew Kirschner Pho- tography Below left: Customers find comfort foods, like rotisserie chicken, at 1839 Kitchen. A display case holds sides, bever- ages and fruit cups. Photo by Nick Wilson, Campus Dining Services Below: Angela Gay passes a plate with com- fort foods to a customer at 1839 Kitchen. Photo by Nick Wilson, Campus Dining Services

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