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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Page 82 of 107

JUNE 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 81 customers when they enter the grocery area. The grocery includes 14 aisles of food and products. A produce section features many colorful, mostly locally sourced fresh fruits and vegetables. Reach-in display coolers contain grab-and-go Brick City Deli sandwiches and take-and-bake pizzas; frozen foods, including new international product lines; and a spe- cially designated area for frozen meats, including hamburger patties and pork chops. Ambient cases feature baked items from Ohio University's bakery. Staff use a juicer to process displayed fresh fruits and raw vegetables into made-to-order juices at Juiced. The Market also features Veggie Butcher, modeled after this popular feature at the university's The District on West Green, where customers select whole fruits and vegetables, which they then take to a counter to be washed, processed to their specifications into cubes or slices, weighed and tagged for purchase. Staff also process ready-to-go retail cups of veggies and fresh fruit here. At both Juiced and Veggie Butcher, "we do all of our own labeling, bar coding and PLU [price look-up code] coordi- nation," Scott says. "At Veggie Butcher, for fresh fruit and vegetable retail items, labels include branding, nutritional information, UPC [universal product codes], retail price, expiration date and food handling information." The Market also includes two salad bars with myriad fresh greens, veggies, toppings and dressings; a hot food bar featuring American and international cuisine; a bulk foods area, featuring chocolates and candies, dried fruit, nuts, seeds, trail mixes, pastas and a brand of locally sourced coffee; and a floral area offering individual flowers, bouquets and potted plants. Additional items include greeting cards, other special occasion-related products, beauty products, dog and cat food and automotive accessories. "The Jefferson Marketplace features everything we've been carrying in our other markets on campus, plus a whole lot more," Scott says. "And it makes our Flex Meal Plan even a better value because customers on that plan can use it to purchase household items as well." The Culinary Studio Developed and operated in partnership with the Scripps College of Communica- tion, the Patton College of Education and WOUB Public Media, The Culinary Studio serves as Culinary Services' first demonstration kitchen. "The studio was developed with the mission of Ohio University in mind," Scott explains. This is reflected in the venue's tagline: "It's an educational food experience." Set up with special lighting and video equipment, the studio provides a venue for live cooking demonstrations and serves as a learning lab for Ohio University students. Guest chefs have included the culinary director of an international retail line of convenience products that fea- ture Indian cuisine. Equipment supporting demonstrations include an island demonstration counter, a six-burner range with a conventional oven beneath, reach-in refrigerators, a microwave oven, a double convection oven and sinks. The Culinary Studio includes events such as guest chefs and chef tables featuring Culinary Services' executive and sous chefs who teach guests how to prepare specific meals. Guests are in- vited to eat the meals at the end of demonstrations. In addition, culinary staff create YouTube videos to show students how to prepare simple recipes in their residence hall rooms using ingre- dients available at Jefferson Market. "Culinary Services' dietitian, Angela Bohyer, prepares numerous healthy food demonstra- tions for guests," Scott says. "And we're in discussions with the College of Arts and Sciences on campus to work out details for children's cooking lessons." Interior Design Features The interior of Jefferson Marketplace features lower, open, exposed ceilings with all mechanicals painted battleship gray. "We had to pick the right color of battleship gray–colored ● Owner: Ohio University Culinary Services ● Associate Vice President Auxiliaries: Gwyn Scott ● Director of Culinary Services/Assistant Professor: Rich Neumann, MS, FMP ● Associate Director, Auxiliaries Operations, Culinary Services: Kent Scott, FMP ● General Manager, Jefferson Marketplace: Don Jackson ● Production Manager: Sally Smathers ● Assistant Director Auxiliaries Marketing and Communi- cations: Mark Brunton ● Architect: AECOM, Columbus, Ohio; Mike Russell, AIA, LEED AP, vice president, architecture; and Chris Shrodes, AIA, senior project manager, portfolio delivery leader buildings + places, AECOM ● Interior Designer: Hanbury Evan Wright Vlattas + Company, Norfolk, Va., Matthew Lee; and Ohio University Auxiliaries Marketing and Communications team (branding and marketing); and Ricca Design Studios Interior Design, Chelle Maestas ● Foodservice Consultants: Ricca Design Studios, Greenwood Village, Colo.; Leonard D. Condenzio, FCSI, CEO; Phillip Landgraf, principal, Charlotte, N.C.; and Kerri Ingraham, project director, Boston ● Equipment Dealer: TriMark SS Kemp, Cleveland; Thomas Brannon and Roland Loney Jr. ● Construction: Corna Kokosing Construction Co. and Elford Inc. (CKE), Columbus, Ohio KEY PLAYERS Clockwise from top left: A quote from the university's recently retired president, Dr. Roderick McDavis, connects the store with the university. The bulk foods section offers a variety of items priced by weight. The Market features 14 aisles of food and products. Photo by John Jurgens, John Jurgens Photography

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