The Vallarta HQ building also features 78 offices, 166 workstations, eight conference rooms and collaboration spaces
TAKING THE LEAD
Tat ethos led Ricca to develop a training area within the test kitchen to allow Vallarta to bring in offsite staff from stores and use a small training facility to test out a range of equipment and menu items to be served out of store cafes. Doing that, says Carver, fits with the drive towards creating a multifunctional space that should deliver much more value in the long term. Seeing that vision through on a project
with many other aspects – the Vallarta HQ build also features 78 offices; 166 workstations, collaboration and focus spaces; eight conference rooms; six focus booths; and a variety of open lounge spaces and communal gathering tables throughout the space – demanded a laser-like focus on delivering on the foodservice brief no matter what the pressures were. “Tis is something I learned from
working with various industry leaders: as foodservice consultants, we need to take a lead. And I find a lot of us take a step back, and by doing so we’re not the best advocate for our foodservice professionals or those operating that environment,” he says. “So, when we got into discussions
with mechanical engineers, for instance, who might try to push and pull on us a bit we stood firm: here are the core guiding principles for this project, so we need to find a way.” Whether that centered around the
decision to go all electric or the need to meet a certain volume of meals delivered per day, Carver and his team were determined to maintain the primacy of good foodservice practice no matter what the technical or engineering challenges facing the project were. “Being a driving force was so
Passing the test
important. I think every project builds upon itself; so with every design we do it’s a collection of our experience that we can bring together to help the client be even more successful, because that’s a value we bring as consultants.”
35
THE AMERICAS
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