Foodservice Equipment & Supplies

JUN 2018

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48 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2018 HOSPITALS AND UNIVERSITIES The healthcare and university segments have been on an explosive growth trajectory in the last few years as students, patients and staff alike demand better-quality food with more choices. People now choose to eat at all different times of the day and night, instead of during traditional meal periods as was the case in the past. That said, Tarah Schroeder, FCSI, LEED AP, senior principal at Greenwood Village, Colo.-based Ricca Design Studios, relies on similar philosophies when designing for flexibility at university and healthcare facilities. Because both can run short on labor, Schroeder focuses on building in more retail options, even in the form of segregating parts of a servery to keep them open while the rest of a space closes. But the buck doesn't stop there. Though this represents a common design practice in these segments, Schroeder takes the extra step of building in flexibility at each of these retail stations. That means adding more prep space, refrigeration and extra seating around a station so that staff members don't have to run to the back of the main kitchen early in the morning or late at night to get what they need after most of the lights have been turned off. The area simply transforms into a version of a microrestaurant or pop-up site. Schroeder designed a retail/late-night station at Kansas State University with pizza making and holding capabili- ties on one side of the servery and a grill on the other side. Sliding walls allow the area to continue functioning after the rest of the servery closes for the day. A self-serve beverage station in the late-night area, as well as a separate prep area and walk-in cooler, enable staff to operate the late-night area in a self-sufficient manner. The setup functions much like a satellite kitchen. "Everyone al- ways says it's impor- tant to design for menus, which it is, but these buildings will last 30 to 40 years, so the menu might not be the same even in a few years," Schroeder says. "We try to take a more process- based approach and assume there will be a changing menu at each station." Flexible equip- ment comes into play here; Schroeder con- siders how griddles and even hearth ovens can cook much more than just pizzas. She's also a fan of food holding wells and stations that can flip from hot to cold with the press of a button. It's still a balance, however. As more consumers prefer authentic food, especially when it comes to ethnic dishes, it might be necessary to spec a wok with a little extra ventilation now, even if that makes things more complex when a switch occurs later, Schroeder says. Building in the infrastructure for technology is also incredibly important in the healthcare and university seg- ments, Schroeder says. This becomes especially important IN FOODSERVICE THE PURSUIT OF This flexible station at Kansas State Univer- sity's Kramer Dining Hall can support everything from a foodservice plat- form to hosting cooking classes, chef demonstra- tions, even transform into a retail platform. "We try to take a more process-based approach and assume there will be a changing menu at each station." Tarah Schroeder, FCSI, LEED AP, Ricca Design Studios

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