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NEW CONCEPTS B


Humble explains: “In the self-help


area, we blended microwaves into the rest of the design. There’s also a fridge for staff to put food in and a toaster. In addition, there’s a Hydro Tap (made by Zip) providing hot and chilled water.” The kitchen also provides food, such as a sandwich lunch for functions in the building so space was allowed for trollies to be assembled. “We drew inspiration from the organisation and the range of products it produces to reinforce its brand,” says TTSP’s Gonzalez. “The range of furniture had to suit the variety of functions within the space. This ranges from dining to informal gathering with sizes to suit different groups of people. The murals were drawn out of the creative process between the client branding team and our company.”


The seating area, which provides 70


seats, is a combination of colourful low-slung seating, long tables, orange and blue benches, lime green settees, enhanced by huge murals of various Hasbro toys. A shelving partition divides the two areas displaying Hasbro toys, providing a visual break.


As Humble says: “We wanted to create a light, vibrant café space for socialising and extended usage – not just seating that lies dormant except at lunchtime. People can come down here and have a meeting. There’s a choice of seating – club chairs and sofas so people can relax or sit at a table with their paperwork.”


Humble selected key pieces of kitchen equipment including the Rational SelfCooking Centre White Efficiency. “As it’s a small kitchen you need multi- functional equipment like this. There are two Rational ovens and one traditional Baron gas range as well as Baron deep fryers,” he says. “In selecting the kitchen equipment, we used a balance of brands


For more go to foodserviceconsultant.org


we knew, within the budget. All the manufacturers came in to carry out staff training on every appliance. We filmed the training and made a DVD so staff can refer back to it and new recruits can watch it as part of their induction. As the café is on the ground floor, getting equipment into the site was the easiest job I’ve known.” Janette Sampayo, manager from Elior,


said: “The new kitchen is clean, modern and functional. As it’s open, it means we can have a conversation with customers even if we’re cooking. It’s easy to clean – we just wipe it down.”


It is crucial to keep queues moving at


DD’s, especially at lunchtime between 11.45am and 1.30pm, so Humble Arnold carried out a queuing analysis about how many staff members were going to be at the self-service counter and how many people would be eating over the lunch period. As a result, they designed a buffer zone between the deli and hot counter, which gives people the ability to queue round near the chiller cabinet. For Gonzalez, the highlight of the


project is “the blend of branding with the environment and seeing the staff develop a sense of pride about their workplace. I’m most proud of the staff’s reaction to this vibrant and functional facility. Their positive reaction is feedback in itself.”


“We wanted to create a light, vibrant space where people can come and have a meeting”


SAMPLE MENU


DD’s Café Opening hours: Monday to Friday Open for coffee and snacks 7.30am to 5pm Breakfast 8am to 10am


Lunch 11.45am to 1.30pm Carrot soup


Chilli beef burrito served with spiced wedges and salad


Cajun chicken fillet served with wedges and coleslaw


Broccoli and goats cheese parcel served with seasonal vegetables Jacket potato, beans and chips Omelette to order DD’s club sandwich


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