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 85 of 107

84 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2018 facility design p r o j e c t o f t h e m o n t h pork tenderloin, braised short ribs, rack of lamb, vegetables and chicken. A slicer and food pro- cessor sit nearby. "We removed a kettle because we weren't using it," Franke says. Labor efficiency continues to be an important facet of the project's design. "For maximizing staff efficiency, staff work on multiple projects, so if their station is cleaned up they can work on prep for banquets," Franke says. A central dishwashing area accommo- dates both a la carte and banqueting. On the upper level, a satellite kitchen supports the women's and men's lounges and The Turn. Equipment here includes a coffee maker, chef's counter, sandwich and salad refrigerator, a double overshelf, a food warmer, a fryer battery and griddle top range with a convection oven beneath and an exhaust hood above, as well as a reach-in refrigerator and reach-in freezer. With the present and future state of the environment in mind, designers factored sustainable materials and equip- ment into the design. The superstructure is entirely framed from wood, including walls, upper floors and roofs, in addition to the exposed heavy timbers. Natural stone veneers are locally sourced from the Rocky Mountains. "The building envelope is con- structed to comply fully with the most cur- rent edition of the International Energy Conservation Code, employing insulating doors and windows, a high R-value wall and roof skins, energy-conserving HVAC equipment and systems, and occupancy- controlled LED lighting fixtures through- out," Yager says. "The operation also features a water- conserving dishmachine, water restrictors on faucets and Energy Star-rated refrig- eration," Young says. As members become accustomed to their new clubhouse, they are experiencing a level of service and amenities they only dreamed about just a few months ago. They will no doubt continue to challenge the culinary team to meet expectations that rise with each meal served. Bratcher, Franke and the Columbine Country Club team welcome the test. Small groups dine in this cozy wine room dubbed The Cellar. Photo by Renate Siekmann/RS Specialty Photography

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - APR 2018