MEMORIAL HIGH SCHOOL
production equipment, holding equipment and serving counter components are all driven by the menu as well as the population and participation. As with so many projects, the primary
challenge was space. The goal was to accommodate all menu items during service without taking up too much space, which was needed for student traffic. Moore and her team accomplished this by wrapping the counters around the area to allow for adequate student access. “We utilized double- tier components at the serving lines to minimize the space required for the counters. We added more refrigerated components at the cashier counters to minimize those requirements at the serving counters.” The footprint was “not what a designer
hopes for,” Moore says. “Our space was riddled with obstructions, making it difficult to get the flow of the design in balance.” What she calls the main issue was trying to design around columns. “This took quite a bit of coordination between us and the architect.”
New experience “When we started on this project, we were dedicated to creating new concepts that exceeded our customers’ expectations from before, but still met the daily requirements of our programs,” Francis explains. “We cannot stress how important the customer experience was to this project. Our goal was to make sure we could meet the needs and demands of all the students on campus. We were also determined to build on the number of students we feed daily.”
The “mega lunch” program is temporarily on hold, as the school works on getting its
For more go to
fcsi.org
systems in place and running smoothly. When it is finally rolled out in August, the facility and staff will be ready. “As a team, from day one, we observed
“Our goal was to make sure we could meet the needs and demands of all the students on campus. We were also determined to build on the number of students we feed daily”
that in many ways we’re technically already implementing a mega-lunch-style service with this new design,” Francis says. “Our students have never seen an approach like this, especially with the equipment and layout and how we present meals daily. I have continued to witness how mega lunch has morphed its ways into several different styles of service over the years. This is also dependent on the location and build of the operation. Our system right now is complementing the overall objective of mega lunch even without its full implementation.” Students have raved about how open
the space is, and even the kitchen staff has commented on how unique the space is compared to other district kitchens. The ability to display hot/cold items is “something most of our customers have never seen previously,” Francis notes. “It demonstrates the flexibility of this space. The five-plus serving lines we now have provide our customers multiple options to choose from. When they enter the space, members of our kitchen staff have been behind the lines and at the front door helping them to understand how it works.” The concept has demonstrated the ability
Melissa Moore (top of page) designed the space for maximum flexibility, for example the ability to display hot and cold items
to engage the students and see just what they are looking for each time they step into the space. Says Francis, “We pride ourselves on building something the students believe is their personal kitchen space. The dietician has been focused on customer feedback to create these menus.”
73
THE AMERICAS
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132
