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.

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Page 66 of 107

MARCH 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 65 were made from oak trees that were cut down during the new hospital's construction phase. A small kitchen supports menu production, much of which takes place in view of customers. Food deliveries arrive at the main hospital. Staff then route menu ingredients on mobile carts through a hallway that connects the main hospi- tal to Kardia Café. It's roughly a four-minute walk. On-site staff store ingredients in a walk-in cooler and dry storage. They use a slicer to cut vegetables for soups, salads and entrees and make stocks and salad dressings using a food processor. This area also holds a 20-quart mixer, a conveyor toaster and pass-through refrigerator. The warewashing station in the back of the house features a single-tank, ventless, high-temperature warewasher, a prerinse sink and a three-compartment sink. On the hot line, staff make soup and stocks in two trunnion kettles, bake chicken and meatballs in a double-stack convec- tion oven and saute menu items such as crab cakes on the six-burner range which has ovens beneath it. Across the aisle from the hot equipment, undercounter refrigerators hold in- gredients within easy reach. Fryers are intentionally missing from this hot line and the main kitchen. Staff prepare other menu items at a deli station, which contains large reach-in refrigerators with separate chilled rails on top to hold ingredients at the point of use. A soup/hot food station holds soups and menu items such as oatmeal for the customizable oatmeal bar. Staff use a griddle to prepare egg scrambles and French toast with wheat bread, which includes a Greek yogurt and blueberry spread drizzled with local honey and fresh berry sauce. The chargrill heats burgers, which feature a mixture of lamb and lean beef and are served with seasonal pickled vegetables, sweet-potato ketchup, roasted red pepper, eggplant spread and romaine lettuce. A large rotisserie cooks chicken for lunch and dinner menus. Chicken is popular in gyros and craft-your-own grain bowls, pita wraps and salads such as Mediterranean chicken salad with Greek yogurt (replacing mayonnaise and sour cream), golden raisins, dried cranberries and capers. Another favorite, the Kardia house salad, contains cucumbers, Kalamata olives, feta cheese, roasted tomatoes, red onions, a lemon wedge and roasted tomato and caper vinaigrette. Guests may also add pro- teins such as grilled salmon to salads, along with specialty sauces such as shug, which is similar to chimichurri and pesto. Kardia Café's hot and cold beverage program emphasizes healthful selections. Rather than soda, beverages include fresh, house-made, naturally sweetened drinks such as lav- ender honey black tea, rosemary-infused blood orange juice and a combination of coconut milk and pineapple juice called Kardia Kolada. Special drinks change daily and seasonally. The beverage menu also features smoothies containing co- conut milk, hot coffee, nitro cold brew coffee on tap, bottled juice and tea. Equipment supporting the beverage program includes dispensers, a blender and a carbonator. A keg and tap dispense the nitro coffee. Staff use a machine to prepare fresh-squeezed orange juice. A refrigerated display case for takeout items sits to the side of the beverage station and offers wraps, salads and desserts. Take-home service comprises about 5 percent of Kardia Café's sales. Demonstration Kitchen Emphasizes Healthful Cooking In addition to Kardia Café, the Heart & Vascular Hospital opened a demonstration kitchen in March, located about 50 feet from Kardia Café. Attached to the Center of Innovation and Learning, the 100-seat demonstration kitchen serves as another way to promote healthy eating and support the hospital's cardiac rehab program and wellness centers affiliated with UNC REX Healthcare. Employees, staff and community members can participate in lunchtime or after-work (around 5 p.m.) classes. Kardia Café's hot and cold beverage program skips any soda offerings in favor of house-made, naturally sweetened drinks. Photo by Branda Gueth Heart-healthy dishes include grilled salmon. Photo by Branda Gueth

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