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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Page 55 of 115

54 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 Restocking requires staff to make frequent trips back and forth between the Lookout and the kitchen. The location does roughly $750,000 in sales in summer alone and has been a prime area Palmer keeps an eye on over the summer season. This summer Palmer anticipates the Lookout will run smoothly, and he plans to turn a greater focus to the group of storefronts that line the boardwalk-style path along the lake. The lineup includes a coffee/bakery, sandwich shop, ice cream store and fudge/candy shop. All intercon- nect in the back but, again, lack the space to handle prep. The shared back-of- the-house space primarily stores paper products. The concepts all share one walk-in freezer, with the bulk of it hold- ing product for the Lookout. Staff wash all dishes by hand. Among the boardwalk shops, the sandwich concept will begin to rely on the conference center for more prep, using the same model that the Lookout has perfected. "There is a ton of oppor- tunity at Adirondack Sandwich Works [the sandwich shop]," says Palmer. "We are taking burgers off the menu here this summer; they take too long to cook. We are also adjusting the menu for speed, with the staff at the confer- ence center handling prep." He credits the staff at Lookout for diligently watching prep by the minute and con- stantly communicating to the kitchen team so they can have everything ready when the Lookout needs a food refresh. Back at the main hotel, the White Lion Dining Room offers a house break- fast service. Because customers frequently reserve this space for weddings, the hotel does not offer any additional on-site din- ing. A small on-site kitchen here supports the White Lion. This represents the one food venue area under Palmer's umbrella that does not heavily rely on conference center kitchen services. Another area Palmer does not have to worry about, at least for now, is in- room dining as the hotel does not offer room service. Back to the Kitchen for Install Day The install team started the makeover at the beverage station, which Palmer freely admits was disorganized. Staff had to walk 40 feet to get air pots from another area of the kitchen before they could start coffee service since there was nowhere to put them. Installing a grid system on the wall elevated everything off the counter and the staff now have room for two trays to set coffee service. An additional wall storage solution system was added over the prep sink, which sits next to the beverage station, and now stores essentials such as gloves and towels. It also includes a spot to hang air pots to dry, making the area more efficient. Two new stainless-steel tables create a center island with ample space for prep work. A lot of baking, salad and dessert prep happens here. On the wall next to the two tables, a cantilever workstation with a stainless steel work surface and shelves above pro- vide additional work space and storage for spices and utensils. A cork board took up that wall space before; that board was moved to the other side of the room in a walk-through space where staff can check notes as they enter the kitchen. New multitask stations can nestle under the stainless tables or under the cantilever workstation. During prep time, when there is not as much traffic flow in the kitchen as during dinner service, staff can pull out these stainless steel tables to serve as additional prep stations. Palmer foresees his team using these stations to service the first course for banquets. "We'll probably set up for one course and pump out some ap- petizers on these," he says. "These changes alone added 50 percent more prep space," says Palmer. "Staff no longer need to walk across the kitchen making multiple trips to collect what they need for prep." Pot and pan storage was relocated- from a back room to within arm's reach of cook staff. "Before, any time we were making sauces, we had to walk to another room 60 feet away," Palmer notes. Re- locating pots and pans streamlines the workflow and eliminates the need for staff to cross paths with each other. Mov- ing the pots and pans closer to the prep area cuts down on traffic and confusion. All storage now exists in the main cooking area. The previous pot and pan storage area now serves as dry storage, 1. Polymer shelving 2. High-density polymer shelving 3. Epoxy wall grid shelving system 4. Cantilevered workstation 5. Mobile multistation 6. Heavy-duty stainless steel worktable 7. Polymer pot and pan shelving 8. Stainless steel saucing station 9. Glass rack dollies 10. Epoxy shelving with removable polymer mats 11. Chrome wire shelving for dish storage 12. Heated cabinets 13. Chrome wire shelving for dry storage 14. Epoxy-coated wire shelving 15. Heavy-duty polymer dunnage rack 16. Existing three-compartment sink 17. Existing gas range 18. Existing gas griddle 19. Existing gas convection oven 20. Existing cook-and-hold oven 21. Existing floor mixer 22. Existing prep table and steamer 23. Existing prep table 12 20 19 18 17 8 7 7 5 5 3 3 3 4 1 1 2 16 23 9 6 6 16 14 15 13 12 11 MAX i_Q_4 2448 MAX i_Q_4 2448 MAX i_Q_ 4 2436 MAX i_Q_ 4 2436 2460NK3 2448NK3 2436NK3 SES/ SASE 2436 SES/ SASE 2436 SES/ SASE 2460 SES/ SASE 2460 SES/ SASE 2460 SES/ SASE 2460 SES/ SASE 2460 2436NK3 2448NK3 2460NK3 MAX i_Q_4 Fort William Henry Hotel and Conference Center Kitchen Floorplan

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