Foodservice Equipment & Supplies

MAR 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: https://fesmag.epubxp.com/i/946578

Contents of this Issue

Navigation

Page 65 of 107

64 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2018 ON-SITE PROFILE By Donna Boss T he new, 8-story, 306,000-square-foot North Carolina Heart & Vascular Hospital combines all of UNC REX Healthcare's cardiac care in one location. The Raleigh, N.C., facility houses eight cardiac catheriza- tion labs, two electrophysiology procedure rooms, two hybrid procedure rooms and a cardiac rehab facility. The hospital also features a holistic environment with programs and spaces, in- cluding a meditation/sacred area and family pods, that support well-being throughout the $235-million facility. Designed in keeping with the hospital's mission, two foodservice facilities focus on heart-healthy cooking and cuisine: Kardia Café and a demonstration kitchen. Sitting on the bottom floor of the Heart & Vascular Hospital, which connects to the main hospital, Kardia Café features a Mediterranean-influenced menu ("kardia" is the Greek word for heart). "The restaurant features food that is so good guests have a hard time believing it's healthy," says James McGrody, director of culinary and nutrition services at UNC REX Healthcare. "We want to offer heart-healthy, made-from-scratch seasonal food to employees, patients, families and community members," says Branda Gueth, Kardia Café's foodservice manager. Customers arriving at the 1,255 -square-foot restaurant see service stations with digital menu boards overhead listing the day's fare. They approach a cashier or kiosk to place their orders, receive a numbered ticket and wait for their orders in an open area bordering the dining room. From that spot, guests can watch as three staff members cook and assemble food. After orders are filled — the goal is within three min- utes — staff call out customers' ticket numbers. The facility uses compostable takeout containers. The dining area includes lots of natural light, with earth tones throughout. The wood-grained furniture and tables ● Owner: UNC REX Healthcare ● Director of Culinary and Nutrition Services, UNC REX Healthcare: James McGrody ● Executive Chef, UNC REX Healthcare: Ryan Conklin, CEC ● Kardia Café Chef Manager: James Castellow ● Foodservice Manager at Kardia: Branda Gueth ● Catering and Conference Center Manager: Tara Freeman ● Director, Facilities, Construction and Biomedical Engineering, UNC REX Healthcare: Jeffrey J. Carter, PE, CHC ● Architect and Interior Design: WHR Architects, Dallas, Houston and Raleigh (now EYP) KEY PLAYERS Taking Health to Heart with Kardia Café and a Demonstration Kitchen A fast-casual Mediterranean restaurant and education area support the wellness mission at UNC REX Healthcare's North Carolina Heart & Vascular Hospital.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - MAR 2018