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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

 

Click Here to view Project Drawings in Adobe Viewer

Marsh McLennan

Category:  Corporate
Client:  Marsh McLennan
Location:  New York, NY
Marsh McLennan | CFL Design