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.

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APRIL 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 65 "We designed the menu around simplicity and cross-utilizing clean ingredients." His retail experience includes training at a culinary arts school, and working at the Duquesne Club in Pittsburgh and Darden restaurants. Customers eating on-site can enjoy table service. "We serve guests within 10 to 12 minutes of placing their orders so they can come in and dine quickly or more leisurely," Sweitzer says. Seating includes two 12-person community tables, built-in perimeter booths that line one wall and indi- vidual tables that line another brick wall. Along the window wall, a high-top table with seating faces outside. Customers can also order online or place orders at a takeout window. For online orders, once they've customized their selections and paid, they can see exact time parameters for pickup at the eatery's takeout window. Sweitzer estimates takeout sales will eventually account for approximately 60 percent of the operation's business. The operation plans to add a delivery option in the near future. Deliveries and Preparation Vendors deliver food to the seventh-floor operation and place it into a walk-in cooler and reach-in freezer. The lobby sits on the seventh floor because the hospital resides on a hillside. For cold prep, staff cut vegetables and prepare salad dressings and ingredients at worktables. Staff cook proteins and grill vegetables and crostini in a combi oven. They use a hand blender to mix canned imported tomatoes for tomato sauce. A local partner delivers fresh dough. "The space is quite small, so we have a fine-tuned, logistical operation that contains all the tables and equip- ment positioned for easy and efficient access," Sweitzer says. For example, the exhaust hood covers the combi oven and pizza oven. Sweitzer and the culinary team have access to steamers, kettles and other equipment on Montefiore's adjacent fourth- floor kitchen. "We've designed the eatery menu to work with the equipment we have here, and we intentionally decided not to offer everything for everyone," Sweitzer says. "But if we needed to use the other equipment we could. We used a little storage in the beginning." Pizza preparation generates the most attention and largest number of sales. Customers place orders and wait while staff stretch the dough on a peel for about 45 seconds, add toppings from the cold rail and place the 11-inch pies into a brick, gas- generated pizza oven that allows customers to see flames as the pizzas cook. After about two and a half minutes, staff remove the pies, cut them into six pieces and place them into boxes. Customers can only order whole pies — no slices. "We wanted this concept to encourage two or more associates to order a pizza and salad and split the order or maybe take the pies to a community dining table in the seating area and share the food together. We wanted to get away from cafeteria-style per-slice options," Sweitzer says. Pizza selections include five daily options, such as cheese, chicken caprese, quattro formaggio, pepperoni, garlic pork and broccoli rabe and vegetarian roasted. Gluten-free pizzas feature a cauliflower crust. The eatery's menu also features six signature salads such as Brick Side tossed, artisan grain, power greens slaw, apple ● Ownership: UPMC (University of Pittsburgh Medical Center) ● Executive Director, Food and Nutrition: Simone Frerk ● Director, UPMC Food and Nutrition Retail, UPMC Presbyterian Shadyside: Timothy Sweitzer ● Manager, Brick Side Eatery: Timothy Rummel ● Executive Chef: John Howey ● Architect: DRS Architects, Pittsburgh ● Interior Design: UPMC team, including Elizabeth Zeszutek ● Equipment Dealer: TriMark SS Kemp, Pittsburgh ● General Contractor: MBM Contracting, Pittsburgh KEY PLAYERS Built-in banquet seating lines the perimeter of the seating area while two community tables provide additional seating options.

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