Foodservice Equipment & Supplies

APR 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/959307

Contents of this Issue

Navigation

Page 65 of 107

64 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2018 ON-SITE PROFILE A complete renovation to the existing seventh floor cafe at UPMC Montefiore brought opportuni- ties for a new and unique style of retail operation. The Brick Side Eatery — the first restaurant- style operation of its kind on the University of Pittsburgh Medical Center campus — serves medical center staff, patient visitors and the public. "We were given a footprint for this location — only 2,000 square feet — and we had to fit our new concept into this space," says Timothy Sweitzer, director of UPMC Food and Nutrition Retail. He supervises and co-manages The Brick Side Eatery with Timothy Rummel. "The previous cafe served a rotating three-week cycle menu with burgers. We asked staff and many employees. Pizza was the choice and gave us an opportunity to offer healthier selections than traditional pizzas," says Sweitzer. The Montefiore hospital connects to the main UPMC Presbyterian hospital by a pedestrian bridge, providing about 11,000 people access to the new eatery. In addition to pizza, the retail operation features a casual restaurant menu that includes pizza, salads and sandwiches. "We wanted to operate far outside the stereotypical food- service operation where menu items sit in steamtable pans and staff dish up food on customers' plates," says Sweitzer. UPMC INTRODUCES A CASUAL-SERVICE RESTAURANT The Brick Side Eatery brings new menu options to the University of Pittsburgh Medical Center's staff and visitors at the Montefiore campus. By Donna Boss Photos by MBM Contracting Inc.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - APR 2018