| Lunchtime is not time to be waiting in line, especially if it takes 15 minutes or more to get through a servery that offer only limited options. In today's harried business environment, employees want to spend time relaxing with their food not waiting to get it. And when they sit down to eat, most consumers, even employees, want to feel like they are away from work for awhile, in a comfortable setting out of the mainstream of daily activity. Just ask staff members at the 15-year-old, 256-bed Bluefield Regional Medical Center in Bluefield, W.Va. whose only in-house foodservice option used to be a cramped cafeteria. Lengthy wait times and a stark setting found them frustrated or headed out for meals. |
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| Now, after a servery and a dining room makeover completed by TriMark SS Kemp, employees are happy to stay in for meals. So happy, in fact, that sales have doubled since the cafeteria's reopening. That fiscal success-along with the design work that was compact, neatly detailed, good-looking and efficient-caught the attention of Foodservice Equipment &l; Supplies Specialist / Restaurants & Institutions Facilities Design Awards Competition, They awarded it full honors. |
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| Segment: |
Hospital |
| Type: |
Fresh Preparation |
| Equipment Cost: |
$155,290 |
| Production Cap: |
1,100 meals/day |
| Hours: |
6:30am-2:30am |
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| Facility Size: |
| Servery: |
2,479 sq.ft. |
| Kitchen: |
3,600 sq.ft. |
| Seating: |
1,071 sq.ft. |
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| Upholstered booths, half-height walls and ceramic arches create a restaurant-like setting |
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| Revenue hopes hinged on a design that would entice employees and attract outside customers |
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