PROJECTS
“In Switzerland induction has been part of the game for many years so it’s nothing new here. We also recommended equipment that is multi-functional”
The consultancy also suggested taking some space from the largest banquet/conference room to create a back- of-house area to enable the caterers to serve and clear without interrupting proceedings in the room. Although initially resisted as it decreased the area, after Mehera explained the space wouldn’t function otherwise it was accepted. “We love doing this; working with the client to overcome these problems,” he says. Another constraint imposed on Mehera came from
Yamamoto’s insistence that nothing should be placed within 60cm of the façade. This made it complex to get optimal workflow. “The façade was the holy grail as far as Yamamoto was concerned,” says Mehera. “His team came and checked how the space was being used.” From conception to construction permit phase
promaFox was responsible for the technical concept and the technical fit out for all food formats. For the pizza place L'Oro di Napoli it also did the complete tenant fit out. “That’s another of the capabilities promaFox has, we have a small construction department that does tenant fit outs as general contractors,” says Mehera. He then mentions the challenge of getting a four- tonne pizza oven (it can cook 12 pizzas simultaneously) into the kitchen of L’Oro di Napoli. “It was a last minute-decision to add it and the base build had already been worked out, with everything, MEP, planned,” says Mehera. It can be wood-fired or gas powered so there were also challenges to overcome with the ventilation. Being next to the airport there are restrictions on chimneys. “There are safety issues, plus environmental considerations,” says Mehera. “Hyatt has a Josper charcoal grill that gives its Lebanese restaurant Babel its special ambiance, so this and the pizza oven required special ventilation." All steps were taken to make the building as carbon neutral as possible. Earth from the digging of the foundations was added to the hill behind the site. This was planted with 14,000 trees to create a new park, complete
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with its own funicular railway to make it accessible to all. Mehera explains other measures taken to ensure the building gained LEED Platinum certification. “In Switzerland induction has been part of the game for many years so it’s nothing new here. We have also recommended equipment that is multi-functional,” he says. “We have brought in the right fridges and freezers for every type of food to ensure there’s no food waste. Also, we have optimized ventilation, so we didn’t waste energy by having a fryer next to a refrigerator. In the dishwash areas we specified equipment that doesn’t use too much water. These are things we want from our side, and the client wanted them too.”
Of course, with planning starting for this project 13
years ago, there was not the faintest glimmer of Covid-19 and a pandemic at the time. This has inevitably affected the way the space is used. According to operators once they were allowed to open up it went well. Although around 85% of the space is rented out, many workers are still working from home. However, with the number of visitors coming to look at the building, plus hotel guests exploring the site, food outlets are running at about 80% capacity. In fact, with food running better they are tweaking the business model accordingly. It’s all part of the learning process. “A little town in Switzerland of 6,000 people would have about 10 restaurants,” says Mehera. “With the Circle having a potential population of 8,500 (office workers and hotel guests) you have to be able to provide food for up to 40% of them. A substantial amount.” In summing up Mehera finds it hard to select a favorite part of so vast an undertaking. “To be honest, each part has its own speciality,”
he says. L’Oro di Napoli we did as constructor also. At the Hyatt Regency there were the complexities of how the kitchen is laid out and the part the Josper grill plays in the interior design. Each place has its own nuances and in each one I find something unique. We as a team created something that is special to each particular format.”
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