Foodservice Equipment & Supplies

JUN 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 • JUNE 2018 facility design p r o j e c t o f t h e m o n t h Butcher. The back of the house also contains a pot-washing area. "We basically eliminated the entire back-of-the-house kitchen and made the decision early that all services were going to be provided out front," Scott says. "We looked at the flow in each of our service areas and allowed enough spacing for our employees and customers to move around comfortably," Scott says. Strategic concept locations were crucial to the market- place design. "We used a glass storefront and located both The Ohio Café and Brick City Deli concepts on the perim- eter of the marketplace space so people walking in this area of campus can see the busy activity inside," Scott says. At The Ohio Café, customers can purchase a quick cup of coffee to enjoy before heading to class or the office or while shopping within the venue. The Ohio Café features nation- ally branded coffee and baked goods from Ohio University's on-campus bakery. It contains an espresso machine, a blender and an ice machine for frappes and iced coffee drinks. A small separate storage and prep area sits behind the space. Customers visiting Jefferson Marketplace's New York– style The Brick City Deli may access the deli's selection of manufacturer-branded meats and cheeses at three points. Set up in semi-circular shape, one side of the deli provides custom-made sandwiches, including 17 signature options, while the other side offers sliced-to-order meats and cheeses that may be purchased by the pound. The concept also features a Kosher component. Equipment includes three slicers, two griddles and a salamander broiler. Staff do not use deep-fat fryers in an effort to focus on healthier eating and safety. Menu ingredients sit in display cases. "We cross-train all of our cooks and student workers to effectively work both sides of the venue," Scott says. "The manufacturer whose products we feature provided ample training with our entire staff and continues to come to campus for training two weeks at the begin- ning of every semester." Steeped & Stirred also sits on the edge of the marketplace and adjacent to the Jefferson Hall lobby. "We located this unique, tranquil space to appeal to those on campus who want to enjoy a beverage and relax from a busy day," Scott says. This Top right: Customers at The Brick City Deli may access the deli's selection of meats and cheeses at three points within the market- place — by placing a sandwich order at the deli, by ordering sliced-to-order meats and cheeses or by selecting a premade sandwich. Photo courtesy of Ohio University Middle right: Customers select whole fruits and vegetables, which they take to the Veggie Butcher counter to be washed, processed to their specifica- tions, weighed and tagged for purchase. Bottom right: Steeped & Stirred offers a wide selection of coffee and tea beverages as well as pastries. Below: Jefferson Marketplace's Juiced offers customers healthy refreshments. Photos by John Jurgens, John Jurgens Photography

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