The design project for Principal Financial Group - Café 655 managed to achieve two goals that, initially, may seem at odds with one another: (1) use 1/4 the space of the old café and (2) increase staff engagement/use.
This was made possible through a creative kitchen layout that prioritized effectiveness - "the perfect balance of work space and nearby storage," according to Rapids' Luke Green - and a variety of quick-serve and grab-n-go menu items that make getting lunch (or a mid-afternoon snack!) as hassle-free as possible for employees.
Multi-purpose equipment also played an important role, as their use allows for more menu flexibility. Close proximity to cold and dry storage areas provided opportunities for labor savings and a streamlined workflow as well.
Taken together, these design choices made this project a shoo-in for the Foodservice Equipment & Supplies Facility Design Project of the Month for September 2019. Congrats to everyone who worked on the project!
"The final design reduced the overall footprint without jeopardizing the quality or quantity of food." - Luke Green
Rapids Contract and Design Specialist Luke Green served as a foodservice consultant for the project, and Rapids was the equipment dealer.
T&S Case Study on Cafe 655 Facility Design
Read the case study put together by T&S Brass about this project.
Read the full Foodservice Equipment & Supplies article below!
