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 85 of 115

84 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 facility design p r o j e c t o f t h e m o n t h serveries with storage, staging, menu preparation space, minimal cooking equipment, dishwashing and cart wash areas. "One of the original project objectives was to have the kitchen on the main level and a single 'floating' bridge servery for both colleges to share, connected by two independent dining rooms," says Adam Millman, senior director, Yale Hospitality. Millman's involvement with the project began in 2008 and continued until 2009 while he was working as regional manager of Cini-Little's New York office. He became involved with the project again in 2013 when he joined the Yale Hospitality team and put the operational plan into action. "When we originally designed the facilities, the kitchen had been programmed as a full cooking facility that would supply the majority of the food for the serveries," Millman Above: The cooking suite at Benjamin Franklin College contains a four-burner range, under- counter refrigerated drawers, vertical broiler, shelving, a flattop, fryer and steamer on the opposite side. A tilting braiser and the adjacent combi allow staff members to cook large quanti- ties of stews, roasts and braised dishes to keep up with customer demand. Right: Elevators at Pauli Murray College con- nect the pantry and servery to the lower-level kitchen. Photos by Bob Consolatore Photography

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