Since the University of Chicago Medical Center was completing a floor-to-ceiling redesign and expansion of one of its patient kitchens after just one year, the project proved a chance to perfect. “Even down to the tiniest details, I feel like we got things right,” says MaryPat Severns, Aramark resident director of food services at the university.
Upgrading the space from a rack dishwasher to a flight model means washing moves much faster. Two employees are dedicated to scraping, clearing, loading and unloading dishes.
In the kitchen’s previous design, some drains were tough to reach, making pest control a potential issue, Severns says. Her tip to operators: Make sure your flow is easy to maintain, as well as efficient.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.