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.

Issue link:

Contents of this Issue


Page 83 of 115

82 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 facility design p r o j e c t o f t h e m o n t h "These buildings exemplify how we are respect- ful of Yale's history," says Rafi Taherian, associate vice president, Yale Hospitality. Taherian was one of the stewards of Yale culture who had a voice in the design process of the new colleges. "Yale's standard for building isn't for 50 years longevity — it's for 500 years, so we had to address the question of how you build something that will age but age grace- fully and be stamped in history and architectural expression. Being part of this was an honor that one experiences once in a lifetime." With the underlying goal to increase Yale University's undergraduate student population by more than 15 percent, this project became the first expansion of Yale's 12 colleges since the admission of women in 1969. Design began in 2008 on the two new residential colleges. During the lengthy planning process and delay due to the 2008 financial crisis, the dining concept went through changes as the architects altered their plans. Construction finally began in 2014. When deciding how to approach the new residential colleges' dining facilities, Taherian says, "The mission was to create facilities that would be- come a catalyst for build- ing community among our team members by integrat- ing receiving, production, service and seating in a harmonious way. At the same time, we wanted to seduce our customers by evoking memories, pro- moting freshness and be- ing visually stimulating to become an integral part of each student's education. The answer for us was to offer an a la carte dining experience in an all-you- care-to-eat operation." Each college contains its own servery with a staging and open finish- ing kitchen and dining room. A kitchen two stories below supports the 1 2 5 9 1 7 7 4 1 3 4 18 17 6e 11 12 6g 3e 8a 16 13 15 26 3f 3g 22 24 14 33 3d 32 6a 6d 25 6c 25 25 34 24 24 6g 7c 28 20 21 26f 22a 14a 12a 14b 13a 15a 26d 12c 28b 17a 26h 10a 10e 26c 26g 9 9 4 9 9 3d 24 29 7d 12 29 27 30 27 12 6b 25 25 26d 10c 26c 28a 13b 26b 12a 14c 14c 14c 12d 10d 26i 12b 26i 13c 28b 26b 28b 10a 28b 25 25 25 10 23 8a 19 9 3c 14c Pauli Murray College Servery Farm Table Hot Beverage Condiments Grill/Street Food/Entrees Entree & Soup Pizza/Roast/ Mediterranean Composed Salads Toaster Station Salads Pantry Entree & Soup Ref. +35 F. Milk Specialty Diets Beverages Juice Cups Soda Soiled Dish Drop-Off 14c 14c 10a Cooking Suite Differences: ● The dining room at Benjamin Franklin College contains 306 seats; Pauli Murray College's contains 286 seats. Benjamin Franklin's lunch rush is busier due to its proximity to Prospect Street, which is a main campus thoroughfare. ● Pauli Murray College contains one less station, the salad and soup station. ● The location of the cooking suite and pizza oven at Pauli Murray Col- lege was based on space limitations due to window and column location. ● Benjamin Franklin College contains a built-in water and ice station. Space constraints prevented the inclusion of a similar station at Pauli Murray College. ● Benjamin Franklin College contains a slightly larger walk-in cooler.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JUL 2018