Strong Memorial Enjoys Overdue Renovation

Published in FSD Update

Strong’s renovation helped eliminate long lines.

Nearly 40 years after the main cafeteria at Strong Memorial Hospital, in Rochester, N.Y., opened, it received its first makeover. But it was a big one. The hospital spent nearly $6 million to create Café 601, which opened earlier this year. Al Caldiero, director of food & nutrition services, says the renovation solved a major problem, one of traffic flow. “When the café was opened, the hospital had 2,500 employees,” Caldiero notes. “We now have 10,000 in the medical center alone. Aside from the antiquated equipment in the kitchen and servery, we had a horrific flow problem.”

Caldiero, working with SWBR Architects, originally came up with a plan to expand the kitchen and dining area by some 2,500 square feet. That idea was rejected by administrators because of cost.

“So we needed to figure out how to widen the space to fit 3,000 customers a day while maintaining the same footprint,” Caldiero says. “So the architects came up with an idea to blow out the walls to the back of the house and create an open kitchen. I had wanted more interaction between staff and customers, so it worked perfectly.”

The servery went from three stations, which often led to long queues, to six main stations along with self-serve fruit and salad bars. The six manned stations are Creation Station, which features world cuisines in a made-to-order format; a traditional deli; a traditional grill; a pizza station; a pasta station; and a Homestyle station that serves comfort foods. The “neatest” addition to the open kitchen, according to Caldiero, is a high-speed rotisserie, from which 100 chickens a day are cooked.

“Our main focus is to promote healthier choices,” Caldiero notes, “but we haven’t eliminated anything.
“Thus far, sales are up 20% over the old cafeteria. 

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Managing Your Business
x graphic

With more retailers and operators moving toward serving “ugly” produce, it’s clear that looks aren’t everything when it comes to food. But what if an item is visually appealing—and past its expiration date?

While the consistency of food safety labeling may be in question, The National Restaurant Association encourages its members to adhere to the FDA Food Code, NRA spokeswoman Rachel Sabales says. It reads: “The day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety.”

“It’s...

FSD Resources