  |
HUDS Completes 10th Renovation in Residential Dining CAMBRIDGE, MA—October 30, 2004—Harvard University Dining Services' (HUDS) latest renovation, of the Quincy House Dining Hall, brings its grand total to 10 of 12 units renovated, and introduces a new standard for service yet again. Quincy was transformed from a warmer-based serving line of roughly 40-feet in length, with multiple stations encroaching on the main seating area, into an open servery of 1,551-square feet, where food is cooked in 15 minute batches and all stations are fully contained in the space. "This project has to be one of our most significant transformations," says Ted Mayer, Executive Director for HUDS. "Quincy literally didn't have a servery. It was more like a hallway leading to the dining room. But it had disproportionate kitchen facilities behind the wall. We opened that space fully, and the result is awesome!" The HUDS model for renovations was established in 1999, when the Eliot and Kirkland House dining halls were renovated. Each summer thereafter, with the exception of 2003, at least one dining hall is transformed to the new model of service in an intensive, 10-and-a-half week demolition and construction project. "We've worked really hard to integrate lessons learned from all our previous renovations," Mayer says. "The result was that this was the most seamless renovation to date. It also includes several enhancements to our original design template." Changes incorporated into the Quincy renovation include: * Plate storage under tray slides, as opposed to atop sneeze guards, for easier access/reach and allow an unobstructed view around the servery and make the stations seem "lighter" in appearance. * Minimized wall height at the Culinary Display or chef's station, making the chef more visible, but also allowing the cooks an easier view of the entree station. * Recessed counters at the soup/pasta station to allow better clearance between the serving well, serving utensils and sneeze guard. * Deli area changed to a stand-alone island with access from either side, in recognition of the time students take in assembly at this station. In addition, panini grills at the station allow diners to create their own grilled sandwiches. * Raised work counters to 36" - standard is 34" high - in deference to average height of Quincy staff, for whom a 2" height adjustment would make work/prep conditions much better. * Automatic fryer oil recovery system, which can remove the old oil by the simple flick of a switch, eliminating injury and spillage related to changing oil. There will be no handling of hot oil, eliminating accidental burning or spilling. The old oil will get pumped directly into a container located in a store room off the loading dock where it will be picked up. * Transformed the salad bar to an ice-based cooling system (previous salad bar containers were sunken into a cold well), raising salad components up on elongated platters, thus making them easier to reach, and from either side of the salad island. * Installed state of the art grease traps, which improve grease collection by heating water, causing grease to rise and be collected in a sealed drum, which eliminates grease odors. In addition, Quincy was renovated with an aggressive goal of recycling 80 percent of the scrap materials. "In fact, we recycled more than 90 percent of the equipment and materials removed," says Robert Leandro, Assistant Director for Residential Dining and Project Manager for the latest renovation. In addition, Leandro is HUDS' representative on Harvard's Environmental Action Committee. "Equipment went to other foodservice operators, materials such as metals and concrete were collected, sorted, and sent to recyclers. Of more than 237 tons of material taken out of Quincy, 92.5 percent was recycled. On a project of this scope, that's fantastic." Since renovations began at Eliot and Kirkland, HUDS has noted an average 12 percent increase in overall student satisfaction post-renovation. "For the residents of Quincy House, it's a new day in dining," says Leandro. Feedback already reflects student satisfaction. "What an amazing transformation! As a new sophomore Quincyite, I couldn't be happier with the new digs." wrote one happy customer. "Thank you all so much for all your hard work and the amazing food every single day." # # # Contact:Crista Martin Phone: 617-496-6705 |
