Foodservice Equipment & Supplies

JUL 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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52 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 Kitchen Assessment Palmer seized the day immediately upon hearing the news that the Fort William Henry property would receive a kitchen storage makeover. He began to set the stage even before a project team came out to conduct a formal assessment of the space. His first phone call was to the maintenance department to request they patch up walls and repaint; he also recruited staff to toss odds and ends that had accumulated over the years. This was roughly a month before the resort's busy season, and Palmer notes it was a spring cleaning session the facility had not seen in a long time. The assessment team then observed kitchen staff as they went through the normal flurry of activity, watching delivery and receiving processes along with prep- ping and plating. The goal was to see the kitchen team at its busiest (this happened to be a day they were busy prepping to service a wedding with 300 guests) and identify the greatest needs of the staff. The key to makeover success lied in identifying everyday, solvable operational problems. Palmer remained open to all solutions, right down to relocating the time clock. Understanding the needs of the kitchen staff also meant understanding how the conference center kitchen sup- ports the entire property. The kitchen space totals roughly 4,800 square feet and divides into two complete kitchens within that square footage. It supports nearly every food concept at some level, extend- ing as far as three-quarters of a mile away to the Carriage House. That building originally stored carriages for travelers and now serves as a rustic wedding and event venue. Since the Carriage House has no kitchen or sprinkler system, staff cannot cook on-site. Instead, staff trek all food from the kitchen in the conference center, pushing hot boxes and rolling racks across the complex rain or shine. Including banquets and catering events, Palmer oversees nine profit centers on the property. Lookout Cafe serves as the proper- ty's busiest profit center in the summer and relies on the conference center kitchen for ongoing prep needs. Over- looking Lake George, visitors frequent- ly depart a steamboat tour and head to the Lookout to enjoy the outside ambi- ence with a bite to eat and a drink. The 200-seat a la carte, patio concept oper- ates via a walk-up service model and stays open from 11:00 a.m. to 9:00 p.m. Popular menu items here include burg- ers, wraps and sandwiches. Staff make a lot of items from scratch, relying on the conference center kitchen for all prep. The primary cooking equipment at the Lookout includes a four-foot and two- foot griddle, a six-burner stovetop oven with an overshelf, three double-basket fryers and a steam table. The Judges Corner FE&S would like to thank the following individuals for donating their time to serve as judges of the FE&S Kitchen Makeover contest. Jonathon Nikiel Project Manager Equipment Dynamics Inc. Chicago Peg Galie Associate S2O Consultants Inc. Chicago Armand Iaia, FSCI Regional Manager Cini-Little Chicago BEFORE The images below show what the facility looked like before the makeover, including a full kitchen view, the pot and pan storage area and the prep area. Prep area, after makeover: Mul- tiple prep options now allow staff to define their own work area, either at the cantilever workstation, a mobile multitask station or on the stainless steel tables nearby.

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