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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92 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 facility design p r o j e c t o f t h e m o n t h chef-designed, meal-based dining within an all-you-care-to-eat setting," Millman says. "For example, at the global station, customers can take an entree and two sides. At the Mediterranean area, they can order pizza and pick up soup and salad nearby." "The stations provide a striking display of freshly cooked foods to order," says Richard Eisenbarth, FCSI, vice president, strategic relations, Cini-Little New York. "There's live chef action at each station." "In addition to the excitement and activity, there is ample circulation space for movement between and among stations, as well as a visual perspective of all the stations," Farrand says. Each servery contains a grill/street food/entree station, which includes a combi oven, a steamer and a 30-gallon tilting skillet that supports production for stews, sauces and menu items such as cioppino and curries that require cook- ing in sauce. A cooking suite serves as a focal point for chefs to prepare global cuisine. "It was important for the beauty and func- tionality of the island suite to be the highlight of the serv- ery," Flynn says. "The ability to customize the configuration allowed our team the firepower required to produce high- quality food right in front of the customer in a very small footprint." The suite contains a large four-burner range to sear vegetables such as cabbage for German lamb stew and saute seasonal vegetables. On the opposite side of the suite, chefs use flattops, fryers and a steamer to prepare made-to-order street food such as blended burgers, kati rolls and artisan grilled cheese sand- wiches. Chefs also use two vertical broilers to prepare meat, chicken and vegetables that chefs carve to order for skewered street food such as Middle Eastern shawarma. The Mediterranean station features a hearth pizza oven front and center in the servery space. Chefs cross-utilize the oven for baking rectangular pizzas served daily and roasting meats and potatoes for a made-to-order global rustic menu platform. Benjamin Franklin College dining hall's classically-inspired doorways and window openings are ar- ticulated by simplified pilasters, molding and architraves. Three custom-designed chan- deliers consist of two concentric wrought- iron cable-stayed rings with 35 cylindrical lights in each fixture. Photo by Peter Aaron/ OTTO

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