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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94 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 facility design p r o j e c t o f t h e m o n t h them while customers watch. Chefs place everything from roasted cauliflower and carrots to charred broccoli in wells so customers can assemble their own salads. "This concept minimizes food waste because vegetables are chopped as needed in small quantities rather than in bulk quantities," Millman says. Nearby, customers pick up ice and beverages including water, coffee, tea and juice. Another area features frozen yogurt and toppings, a waffle maker, dispensers for milk and a toaster. A farm table with a dessert display and fresh fruit sits in the middle of an open area, which gives customers easy access to these menu items. Designers agree that the team members' cooperation re- mained strong from the beginning to the end of the project. "Many times, when a project runs over eight years and is on hold for portions of that time, something gets dropped," says Eisenbarth. "With this project, we feel all areas of the project benefited directly from the cooperation among members of the design team that ran from the beginning to the end." The response to the new serveries has been very posi- tive. "All foodservice spaces were designed to create engage- ment, excitement and education for students and employees," Taherian says. "We're changing the mindset of campus dining by preparing food to order in these all-you-care-to-eat din- ing facilities. These are two of our busiest residential dining locations," Millman adds. "We built these concepts to use as a platform to test new food and serving ideas that are differ- ent from those offered at other dining locations on campus. Traffic has been so high that we had to roll out some of these concepts to other locations earlier than planned." FE&S Richard Eisenbarth, FCSI, vice president, strategic relations, Cini-Little. Eisenbarth designs efficient food and beverage facilities for hotels and resorts around the world in addition to contemporary higher education campuses, major stadiums, arenas and convention centers, and corporate dining facilities. He serves as a judge for the National Restaurant Association's Kitchen Innovations Awards. Theodore Farrand, FCSI, FMP, senior associate, Cini-Little. With more than 40 years of experience in hospitality operations, management and consulting, Farrand consults with clients in all segments of the hospitality industry. He is known for his knowledge of emerging industry trends and collaborative leadership style. Daniel R. Flynn, manager of asset renewal and planned projects, Yale Hospitality. As a member of the senior leadership team, Flynn plays a key role in design functionality of multiple Yale renovations, including contract management, equipment selection and design functionality. Prior to joining Yale University, he worked for 15 years in the restaurant industry as a restaurant owner and chef. Kurt Glauber, AIA, associate partner, Robert A.M. Stern Architects LLP. Glauber has worked at Robert A.M. Stern for 21 years, serving as project manager and leading the technical development of most of his projects. He focuses primarily on institutional projects, including the Harvard Law School Wasserstein Caspersen Student Center and the Spangler Campus Center at the Harvard Business School. Adam Millman, senior director of Yale Dining. Millman's responsibilities include providing operational leadership, concept development and innovation leadership to ensure operational excellence for more than 14,000 meals daily. Prior to joining Yale Hospitality, Millman was regional manager of the Cini-Little International, New York office. Marleen St. Marie, senior project coordinator, Cini-Little. St. Marie provides assistance and organization on graphic coordination of projects in all market segments. She brings experience in front- and back-of-the- house operations. Rafi Taherian, associate vice president for Yale Hospitality. Taherian oversees a department with a $55 million annual budget that includes 840 culinary, service, management and clerical personnel serving 15,000 meals per day. His numerous awards and honors include the 2016 IFMA Gold Plate Award. MEET THE PLAYERS

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