A major refurbishment of the building necessitated the expansion of the staff restaurant on the top floor which was serving 200 daily meals. Since it’s transformation the turnover has increased by 50%. This is due to the provision of an open plan kitchen and theatre style servery where the customers become wholly involved with the dining experience, a large self help salad bar, separate Deli counter serving bespoke sandwiches and barista coffee, which remains open throughout the day and provides an informal meeting area with a beverage station dispensing hot and cold drinks. Noisy operations such dishwashing, deliveries, food preparation, waste collation and hospitality trolley make-up are out of sight of the servery and customers’ view.
A world-wide Swiss manufacturer of measuring equipment rebuilt their UK operation in 2008 and required a staff restaurant for 200 employees with the capacity to cater for functions. The ventilated ceiling reflects the layout of the dining room ceiling and creates the impression of spaciousness and also includes the discreet fire suppression system. All catering operations, apart from dishwashing, are on view to the customer including the induction wok cooking on the servery counter.
This French-based company relocated the staff facilities to a new building within their grounds and required 2 shifts of 200 people to be served with three meals a day, excluding the vending. The open plan servery incorporates the cooking and food preparation, with bulk preparation, dishwashing and refrigerated and dry goods storage out of sight of the customer. The ventilated ceiling, following the contour of the main counters, creates the illusion of space in what would otherwise be a small area if canopies had been provided. The inclusion of a non intrusive fire suppression system supports this impression. Other facilities include the central salad and soup counter, chilled multi decks and a beverage counter supplying draught soft drinks.