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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MARCH 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 79 facility design p r o j e c t o f t h e m o n t h had to be mindfully positioned," says Zena Dater, vice president and sales, Market Source in Oklahoma City. "Large landing curbs with mechanical rails had to be con- structed, and exhaust and supply venting was creative as well. Getting equipment such as the walk-ins, exhaust hood and a 3,000-pound pizza oven into the building had to be strategically executed." The Bar and the Kitchen Guests entering the south side of the building see a 16-foot- tall beer cooler. The nearly all-glass cooler contains five levels of kegs towering high above the floor. Directly in front of the beer cooler sits the bustling 710-square- foot peninsula bar where at least 10 bartenders fill orders. In addition, the 36-tap beer and liquor system had to be distributed to three separate locations, includ- ing the mezzanine bar area. "Coor- dinating this was not overly compli- cated, but we had to select the right method to engineer this system efficiently and be mindful that the glass beer cooler had limited space for beer panels," Dater says. Guests walk past the bar and enter into the 3,500-square-foot open dining and casual seating area. "On concert days all of the furni- ture package in the center of this room is removed for standing room only," Dater notes. The east wall booth package contains VIP seating on the perimeter. The west wall features almost 90 feet of operable glass walls. The beer garden sits beyond this glass construct and, during concerts, opens up to create an almost 10,000-square-foot concert hall. The entire kitchen on the south side is open, with a 12-foot-high glass wall. "The kitchen placement was driven Top: The hot line contains a 6-burner range, fry station, 36-inch French-top with an oven base and 60-inch griddle. Below: Multilevel shelving enables culinary staff to remain organized and efficient in the back of the house. Photos courtesy of The Jones Assembly

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