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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90 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 facility design p r o j e c t o f t h e m o n t h Designers also paid attention to the kitchen's aesthetics. The kitchen features natural light and food photography on the walls. "It was very important that the same level of detail was given to the back of the house as the front of the house, so team members feel excited and comfort- able here in a lively space that doesn't feel like a basement kitchen," Millman says. A la Carte, Interactive Serveries On the dining levels, multiple elevators open to a small staging area that houses a reach-in and a roll-in refrigerator that holds a day's production; hot beverage equipment; prep tables; storage containers for menu items such as jams, pea- nut butter and milk; plus a soda system. The staging area also houses control panels for the exhaust hoods and water filters, and a dish drop area where the mobile carts sit. Each servery contains most of the same equipment laid out slightly differently for the space allotted. "We had a finite space for serveries, seating and the kitchen below, so we had to creatively place equipment," says Theodore Farrand, FCSI, FMP, senior associate at Cini-Little, Germantown, Md. Another challenge, adds Kurt Glauber, AIA, associate partner, Robert A.M. Stern Architects LLP in New York City, was coordination of the services necessary for the different stations and keeping all of these elements highly functional and at the same time invisible to the students. "The design supports Yale Hospitality's intention to shift the dynamic of grazing in an all-you-care-to-eat operation to DESIGN DETAILS: BENJAMIN FRANKLIN SERVERY AND DINING ROOM ● Service countertops comprise a U shape. This design carries through into the ceiling and soffit with large, oil-rubbed brass light fixtures. ● This servery, as with the one at Pauli Murray, uses quarter- sawn white oak large custom-turned table legs to create shelves for plate storage. This same motif shows up in the freestanding center farm table. ● Another focal point is the large pizza oven, which features a hand-hammered copper hood and dark oxidized brass straps. The back walls have a tile wainscot with stained wood trim and cabinetry to create a more domestic appearance. ● A series of six intimate alcoves faces south into the quad- rangle, each seating 16 to 20 people. Both new dining halls combine a main central space with more intimate spaces along the periphery. ● Recessed seating niches offer a unique space within the floor-to-ceiling window bays. ● A 33-foot-high barrel-vaulted acoustic plaster ceiling, em- bellished with molding, defines the main space. ● Three large custom-designed chandeliers suspend from the space; they consist of two concentric wrought-iron cable-stayed rings with 35 cylindrical lights in each fixture. ● Simplified pilasters, molding and architraves articulate the classically inspired doorways and window openings. ● The red oak plank flooring was harvested from the forest Yale manages following Forest Stewardship Council protocol. Benjamin Franklin Col- lege servery features a large pizza oven with a hand-hammered cop- per hood and dark oxi- dized brass straps. The back walls' tile wainscot with stained wood trim and cabinetry create a more domestic scale to the space. Photo by Peter Aaron/ OTTO

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