In March 2013 the approximately 2,300 employees at the State Farm Operations Center got their first look at their new café. The four-month front-of-house renovation brought better flow to the café, which features a deli, pizza/pasta station, salad bar, grill, comfort food station and an action station.
The designers of the space took inspiration from the surrounding area, which is wooded, says Ed Baradine, division manager for Southern Foodservice Management’s Atlantic Region. "They carried that through the servery with organic colors—very calm and serene. They did a really nice job with the lighting at each station so it really highlights all the food."
The deli is one of the focal points of the café, says Baradine. He says the bright display of the fresh meats, cheeses and toppings really attracts customers.
Digital menu boards, framed by the design's popular stonework, clearly communicate the day's specials.
Baradine says the most visually stunning element of the design is the pizza and pasta station, which you see when you first enter the space. The station's deck oven is surrounded by stonework. "It just really seems to pop when we have all the food out there," Baradine says. "It’s a very popular station."
Baradine says the flow of the space is the most practical element of the new design. "The points of service are spread around and everything has an arched flow to it. We moved some of the stations to give much more space. I’ve also heard a lot of comments about the copper hood wraparounds. That gives a really impressive look to the space."
The salad bar offers a variety of fresh greens and vegetables to State Farm's customers.
Salad bar offerings include a variety of options such as chicken, garbanzo beans and pasta salad.
The calm, serene, wooded feeling flows into the seating area for the café.