Marsh McLennan

GOAL

Design a consolidated kitchen facility to support a la carte dining and catering requirements while reducing the overall size of the dining area

CHALLENGES

• Combine two former facilities on different floors
• Reduce total area allocated to food service by 25%, from 13,500 to 10,365sf while increasing functionality
• To reduce costs, use existing duct and fan system and limit exhaust CFM’s to quantities available in existing facility

SOLUTION/STRATEGY

• Locate all points of service near the existing duct shaft
• Chef’s counter positioned opposite main cooking battery to support a la carte food orders
• Counters in servery along exterior building wall made mobile to provide service access to convector covers/heating system
• 3-legged salad bar becomes focal point; use of cold air screen service units satisfy NSF requirements and attractively merchandise offerings
• Coffee bar with separate cashier positioned close to entrance for high traffic breakfast period

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