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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78 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2018 caption facility design p r o j e c t o f t h e m o n t h ● Columbine Country Club Members: 620 ● Opened: November 2017 ● Scope of Project: New clubhouse that includes upgraded pro shop and spacious locker rooms and lounges, plus a modern fit- ness facility. Food and beverage changes include a lower-level space for food and beverage storage and a private dining room; new dining and social event spaces on the main level, a grab- and-go bar featuring smoothies, juices, coffee and breakfast and lunch menu fare; an adults-only dining area, event space/ ballroom. The main kitchen supports all the food and beverage operations and catered events; and a satellite kitchen supports the men's and women's lounges and the grab-and-go bar. ● Size: Lower level: employee dining, 450 sq. ft.; bulk storage/ pantry, 570 sq. ft.; beverage storage, 190 sq. ft.; and The Cellar, 350 sq. ft. Main level: main kitchen, 1,800 sq. ft.; The Lounge, 925 sq. ft.; The Columbine Room, 1,200 sq. ft.; The Gallery, 1,100 sq. ft.; The Turn, 350 sq. ft.; the women's lounge, 900 sq. ft. Upper level: men's lounge, 1,700 sq. ft.; satellite kitchen, 600 sq. ft., supporting the men's and women's lounges and The Turn; The President's Room, 700 sq. ft.; The Sunset Room, 500 sq. ft. ● Seats: Lower level: The Cellar, 12; Main level: The Lounge, 60; The Turn, 4 inside, 12 outside; Columbine Room, 58; the Gallery, 62; women's lounge, 32 inside and 20 outside. Outdoor dining pavilion, partially covered with flexible seating for up to 168. Upper level: President's Room, 18; and Sunset Room, 20 with 10 on terrace; men's lounge, 58 inside and 40 outside. ● Average Check: $40 (projected) ● Total Annual Projected Food and Beverage Revenue: $2.6 million ● Daily Transactions/Covers: 150 on weekend evenings in warm months ● Peak Season Hours: The Turn, 5:30 a.m. to 11 a.m., Monday, and 4:30 a.m. to 1.5 hours after last tee time, Tuesday through Sunday; The Columbine Room and patio, 11 a.m. to 10 p.m. Tuesday through Saturday, and 8 a.m. to 10 p.m. Sunday; The Gallery, 5 p.m. to 10 p.m. Wednesday through Saturday; men's and women's locker room foodservice, 11 a.m. to 5 p.m. Tuesday through Sunday and 8 a.m. to 5 p.m. Friday; Pool Cafe, daily 11 a.m. to 8 p.m. Memorial Day through Labor Day ● Menu Specialties: Global cuisine including Nicoise and Asian miso salads; Columbine bacon cheeseburger; Chicago hot beef sandwich; burrito bowls, ramen and sushi bowls; braised lamb shank; ruby red trout amandine; buttermilk fried chicken; Wagyu flat iron steak; duck a l'orange ● Staff: 281 employees ● Total Project Cost: $24.8 million ● Equipment Investment: $650,000 for new equipment (ex- cludes used and rented) ● Website: http://www.columbinecc.com FACTS OF NOTE A chef 's table allows guests to watch menu preparation up close and interact with chefs. Photo by Renate Siekmann/RS Specialty Photography

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