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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JUNE 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 79 ● Jefferson Marketplace Opened: Jan. 27, 2017 ● Jefferson Hall Re-Opened: Aug. 18, 2017 ● Scope of Project: Complete renovation of outdated Jefferson dining hall into a new multi-concept marketplace in the East Green building featuring The Brick City Deli, The Ohio Café, Steeped & Stirred, Marketplace, Juiced, Veggie Butcher and the Culinary Studio ● Size: 16,000 sq. ft. ● Seats: 51 in Brick City Deli; 12 in Steeped & Stirred; 36 in Culinary Studio ● Average Check: $9.15 in Brick City Deli; $15.33 in Market- place; $3.95 in Ohio Café; and $4.15 in Steeped & Stirred ● Total Annual Sales: $11 million ● Daily Transactions/Covers: 1,025 ● Hours: 7 a.m. to 10 p.m., Monday through Thursday; 7 a.m. to 8 p.m., Friday and Saturday; 11 a.m. to 10 p.m., Sunday ● Menu Specialties: Fresh-baked goods from the Culinary Support Kitchen bakery; CSK "Fresh Take" retail items; fresh-made deli sandwiches featuring branded meats and cheeses; fresh-squeezed fruit and vegetable juices; a large variety of produce, bulk foods, flowers/greeting cards, as well as an extended line of grocery and retail items ● Staff: 3 managers, 6 full-time employees and 175 student employees ● Total Jefferson Hall Project Cost: $39 million ● Total Jefferson Marketplace Project Cost: $8.8 million ● Equipment Investment: $1.5 million ● Website: www.ohio.edu/food FACTS OF NOTE

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