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| THE ARCHITECT'S ANGLE
May 2014 |
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Greetings!
This month's issue focuses on food service; from the Kitchen to the Dining Room. Renovating your general kitchen can be intimidating. Our feature article will help remove the "fear factor". Our reference article on Fine Dining Programs shows how a "whole building" approach to food service can provide a "tasteful" solution to "stale" delivery methodology. Let us know what you think. We welcome your input. |
Food Service Alterations - Know What's on the Menu
Renovating a large commercial kitchen is no small feat. If you own a restaurant, you can simply put up a sign that says "Closed for Renovations". If you own or manage a kitchen in an educational, hospitality or health care setting, you know you don't have the luxury of temporarily shutting down. Food service is a vital part of your daily operations and it must continue even through a major alteration.
As in any major renovation of an occupied facility, the "How" is just as, important as the "What". Without a solid phasing plan that accounts for all of your projects' "moving parts", your renovation will likely encounter difficulties from start to finish.
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Skilled Nursing Fine Dining Programs:
Dining Out While Eating In
We all love to eat. The experience of preparing and/or choosing a meal can be one of the true joys of life. Conversely, when choice & interaction are removed from the dining experience it can become a chore instead of a pleasure. This is quite often the case for residents of long term care facilities.
The "traditional" food service model in nursing homes offers little variety with meals usually served on cafeteria style trays with plastic tableware. Dining rooms, which are usually multi-functional spaces, have little or no ambiance. Tables are set up for dining well in advance of meal time, making dining areas inaccessible for other activities for long periods of the day. In this "old" model, residents are usually seated for meals in their wheelchairs which only makes meal time feel even more institutional. There is also usually little correlation between programs/activities and food service in the traditional model.
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We hope you enjoy this month's issue. Do you have questions or feedback about the information provided or regarding your facility that we can answer? Contact us at info@jwbarch.com and we will be happy to provide you with any additional information you may need. We want to continue to offer content that interests you, our readers. Please drop us a line and let us know what topics you might want to learn more about. As always, we love hearing from you.
Sincerely,
John Baumgarten
John W. Baumgarten Architect, P.C.
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