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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82 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2018 facility design p r o j e c t o f t h e m o n t h paint so that it doesn't show dust and make all mechanical operate effectively and look somewhat organized," Scott says. "We also used cable trays for all of the OIT cables and double-walled the extend- ed run of the HVAC line so that it doesn't drip condensate on the customers." Barn siding–style porcelain tile floors in gray with a touch of blue also contribute to the marketplace am- bience. "We needed flooring that was durable and looked clean even if it wasn't, as well as have the high-end look of the adjacent finishes we were trying to fit together," Scott says. White subway tile on some of the walls, gooseneck light- ing, and various concentrations of reclaimed wood around the bottom of the pillars at a few of the concepts also add to the marketplace environment. A custom-designed, centrally controlled A/V system engages customers throughout the entire space. A control center allows staff to stream audio and video from various sources including an electronic advertising system, cable tuners and AM/FM tuner, internet radio, and live stream from the Culinary Studio demonstration kitchen. Pendant speakers hang from the ceiling to project sound in four zones that staff can control independently. "We wanted to make a visual impact and improve connection with our core custom- ers," Scott says. A large, four-screen video wall near the front registers advertises and broadcasts Culinary Studio activities. In addition to the video wall, four additional displays help engage customers throughout the marketplace. Digital menus showcase items on 55-inch displays at The Brick City Deli, Steeped & Stirred and The Ohio Café. The Culinary Studio features two 4k high-definition cameras, LED studio lighting and a mini studio production unit to capture and live stream content. "We wanted to make a visual impact and improve con- nection with our core customers, so we put four widescreen smart televisions together to create a very large video wall to transmit advertising and broadcasting of Culinary Studio happenings," Scott says. Performance Evaluation and Anticipation "The culinary overall budget for this project was $8.8 million, and we anticipate the expenditures will not only strengthen the project's success but increase our revenues department-wide and improve our overall student retention rates," Neumann says. "This is another cutting-edge culinary facility that will assist in drawing future students, retaining current ones and provide the student experience our customers have come to expect." With the off-campus student population in the direct vi- cinity, Culinary Services hopes to increase new cash numbers from the current 3 percent to 4 percent in other markets up to 15 percent within Jefferson Marketplace, Neumann says. "We wanted to make this an all-inclusive, destination shopping experience where all walks of customers could find A highlight of Jefferson Marketplace is The Culinary Studio, a state-of-the-art demonstration kitchen designated for culinary arts education. Photo by John Jurgens, John Jurgens Photography

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