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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66 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2018 Instructors include dietitians affiliated with the wellness center and chefs including Ryan Conklin, CEC, executive chef for UNC REX Healthcare, and James Castellow, Kardia Café's chef manager. "Schedules are communicated by the wellness center staff as well as marketing staff through social media and emails," says Tara Freeman, catering and confer- ence center manager. Nearly 10 one-hour classes have been offered since June, with greater class frequency in the works for 2018. Food for the demonstrations comes from Kardia Café or the main kitchen. "Staff members place food on carts and walk them to the demonstration kitchen," Freeman says. "We only have four undercounter refrigerated drawers so we bring the food in as needed." Equipment that supports the demonstrations include six induction cooktops with an oven beneath, a food processor, one convection oven and a large exhaust hood. Cameras catch the action. Electronic faucets assist chefs so they can easily and quickly wash their hands while preparing food. An under- counter high-temp warewasher allows crew to clean pots, pans and utensils on-site. "Soon patients will be able to access a video library so they can watch demonstrations from their hospital rooms," Freeman says. "Not many hospitals have this kind of facility, so it is very exciting," McGrody says. "We plan to grow it more and more. We'll also be creating a visiting chefs series featuring chefs around Raleigh to help promote some of the healthier dishes they serve in their restaurants." McGrody believes interest in the healthful cuisine has grown since the opening of the demonstration kitchen and Kardia Café. "Co-workers stop me in the hallways and ask about the schedules, so interest is building," Freeman says. These two operations exemplify how a hospital team's determination to place more emphasis on healthful food and education rather than sickness may indeed save lives. FE&S FACTS OF NOTE ● Kardia Café and Demonstration Kitchen Opened: March 2017 ● Scope of Project: A restaurant with a kitchen and open prep area in the front of the house and a separate demonstration kitchen ● Size: Kardia Café, 1,255 sq. ft. (food prep and serving) and 917 sq. ft. (dining area); demonstration kitchen, 1,000 sq. ft. (kitchen area) ● Seats in Kardia Café: 70 ● Seats in Demonstration Kitchen: 50 if only one side is open; up to 90 auditorium-style seats when both sides are open ● Kardia Café's Average Check: $6.49 ● Kardia Café's Total Annual Sales: $800,000 first year projected ● Kardia Café's Daily Transactions/Covers: 400 transactions on average ● Demonstration Kitchen's Participants/Session: Ranges from 25 to 150 possible; currently averaging 15 to 40 ● Kardia Café Hours: 7 a.m. to 7 p.m. Monday to Friday ● Demonstration Kitchen Sessions' Scheduled Hours: Lunchtime and 5 p.m. ● Menu Specialties: Egg scrambles, rotisserie chicken, Kardia house salad with proteins and other heart- healthy entrees and sides ● Kardia Café's Staff: 14 ● Demonstration Kitchen Staff: Up to three ● Total Building Housing Kardia Café and Demonstration Kitchen: $240 million ● Website: amenities/dining/kardia-cafe/ Above right: A digital screen sits above the preparation counter in the demonstration kitchen so participants can see chefs' preparation in detail. Photo by Tara Freeman Right: Cook Jeffrey Balaoro arranges chickens in Kardia Café's rotisserie oven. Photo by Branda Gueth A salad scoop variety plate (center) and an egg dish add to the heart healthy menu lineup. ON-SITE PROFILE

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