Situation Analysis:
A new College Center is under construction. The College Center is a focal point of the campus master plan for this growing four year college. It has been determined that the design of the cafeteria facility does not reflect the layout and equipment necessary to support the branded concepts previously planned with the Operator.

The structural steel is erected. The underground utility services and floor slab for the on-grade kitchen, servery and dining space are complete.

The food service consultant responsible for the original design has been terminated. A new Architect has been selected to address design deficiencies in the foodservice area while the base building Architect remains on board to complete work on the base building.

Challenge:
The food service equipment plans need to be revised to reflect the requirements for the branded concepts while minimizing impact on the current construction schedule and the need for “re-work” of constructed elements.

Strategy
Immediately survey the site to confirm the status of construction. Obtain information from the Owner/ Operator to confirm projected usage levels, prototypical design information for each of the branded concepts and define limits of our scope of work. Attend initial design session with the new Architect to develop two sketches…one to reflect the best revised servery design given the parameters provided by the Owner and the other to show “what could be” with limited re-work of some elements already constructed.

While the thrust of our effort is to revise the servery, the Owner has questioned the size of the kitchen and the extent of the equipment package shown. This is so because each of the branded concepts is largely “self-contained” and the only other demand to be placed on the kitchen is support of a large multi-purpose room to be used for occasional banquets for up to 400 guests.

For example, we need to evaluate the need for a 1600 sf warewashing area equipped w/ a flight-type dishmachine and extensive conveyor systems whose value is estimated at $250,000 in a scenario where use of permanent trays and disposable tableware are planned for student use.

Present plan revisions to the Owner for review and approval. Proceed with revised drawings and documentation a.s.a.p.

Solution:
The 5200 sf servery will be revised to accommodate the layout and equipment requirements for each of the branded concepts.

The soiled tray return area will be revised. The flight-type dishmachine and conveyor system will be replaced with cost effective equipment selections.

The warewash area will be reduced in size to accommodate branded concepts, ice maker w/ transport system and paper storage.

Cooking appliances in the kitchen will be scaled back to reflect real needs.

Space was over-allocated to the kitchen area at the expense of dining area. However, the construction has proceeded to the point that redistribution of the space is no longer possible. The overall footprint of the dining area will remain as is.

Results:
To be determined….the project is “in process”.