Servier

Arklow, Co Wicklow, Ireland

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.

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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.

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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.