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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86 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 caption facility design p r o j e c t o f t h e m o n t h says. "But as planning progressed, the program shifted so the serveries feature all a la carte cooking. The serveries now have their own pantries and prep kitchens. The downstairs kitchen was designed mostly for staging, so the cooking equipment was kept to a minimum. However, the ductwork system was kept above the ceiling as originally designed, so we can go back to cooking in the kitchen if we want to." Food Receiving and the Kitchen's Functions Food deliveries arrive at a loading dock on the building's main level, which connects to a storage warehouse via an elevator to the floor below that contains cold and dry storage space. "Our receiving here is unique to Yale and cost-effec- tive," Millman says. "Drivers are bonded, so they can deliver at 3 a.m. and other early-morning, nonpeak traffic times." Delivery drivers drop off pallets into a designated locked area on the opposite side of the entrance. ● Yale University: 14 residential colleges and dining halls; 12 retail locations ● Opened: August 2017 ● Benjamin Franklin and Pauli Murray Residential Halls: 450 beds each ● Scope of Project: New construction of two residential colleges containing two separate dining facilities with their own serveries and dining rooms, connected by a central kitchen, storage warehouse and scullery ● Size: 550,000 sq. ft. ● Seats: Benjamin Franklin College, 306; Pauli Murray College, 286 ● Average Check: $10.34 ● Total Annual Sales: $2.5 million each ● Meal Plan Participants: 6,100 ● Daily Transactions/Covers: 1,500 per location per day ● Hours: 8 a.m. to 11 a.m., continental breakfast, Monday through Friday; 11:30 a.m. to 1:30 p.m., lunch, Monday through Friday; 11 a.m. to 1:30 p.m., weekend brunch; 5 p.m. to 7:30 p.m., dinner, Monday through Thursday; and 5 p.m. to 7 p.m., dinner, Friday through Sunday ● Menu Specialties: Globally themed hot entrees, grill station, soup and salad, super bowl station, pizza station, interactive salad bar ● Staff for Yale Dining: 400 full-time equivalents, 350 casual/ banquet servers ● Staff for Franklin and Murray: 46 team members combined, in addition to a managing director/executive chef, culinary excellence manager and two guest-experience managers ● Total Project Cost: $450 million ● Equipment Investment: $2.2 million ● Website: hospitality.yale.edu FACTS OF NOTE Top: In the kitchen, two conveyor toasters, ingredient bins and prep tables support meal prep. Above: Two tilting kettles allow staff to produce sauces and stews in large quantities. Right: A section of the kitchen is dedicated to clean trays and pans. Photos by Bob Consolatore Photography

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