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 • 83 100 REASONS TO USE FMP for Kitchen Parts and Accessories. REASON #24: Choice in Parts Franklin Machine Products 800-257-7737 sales@fmponline.com FMPONLINE.COM Discover Your Own Reasons. OEM Parts when required... OCM Parts, guaranteed to be the same OEM quality, when you want to reduce costs. Staff working on salad prep have access to two 60-inch-wide refrig- erators across an aisle. They prepare salads such as Columbine salad with mixed greens, blackberries, mandarin oranges, roasted almonds, goat cheese and lavender vinaigrette; other salad options include warm spinach, Nicoise, Asian miso and chef's seasonal Cobb. Customers can request add-ons that include chicken, salmon or steak to the Columbine and spinach salads. Culi- nary staff also construct sushi bowls here. On the other side of the suite, staff prepare sandwiches and also have access to two refrigerators. The expediter stands at the front of the suite closest to the server pickup. The kitchen includes a dedicated area for banquet preparation. This sec- tion supports private dining rooms and the upper-level ballroom. The equip- ment lineup here includes banquet service carts; a steam table and heat lamps; a six-burner saute range for vegetable and sauce prep; a plancha and a chargrill for searing all the meats and fish before staff place them in a conventional oven beneath or a nearby double-stacked convection oven. In the combi oven, staff prepare salmon, ● Owner: Columbine Country Club ● Head of Design and Construction Committee: Mike Gass, board member ● COO/General Manager: Michael Bratcher, PGA, CCM ● Clubhouse Manager: Chris Franke ● Executive Chef: Jeff Kenser ● Architect: Marsh & Associates Inc., Greenwood Village, Colo.; Rob Yager and Bryan Webb, principals ● Interior Designer: March & Associates Inc. ● Foodservice Consultants: William Caruso & Partners (WC&P), Denver; William Caruso, FFCSI, ISHC, founding partner; Stephen Young, FCSI, partner and director of global design; Ted Groeger, project manager ● Owner's Rep: Wember Inc., Denver; Conor Bancroft ● Equipment Dealer: W. West Equipment and Furnishings Co., Denver ● Construction: Hyder Construction, Denver KEY PLAYERS The Sunset Room overlooks the golf course and courtyard. Photo by Doug Koke

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