kitchen renovations: you only get one take! putting the ...€¦ · kitchen renovations: you only...
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Kitchen Renovations: You Only Get One Take! Putting The Money Where it Counts the Most Russell Rosenberg, Executive Chef, The Union League Club, New York, N.Y.
u Kitchen Renovations in stages
u Assessing the pros and cons of facility, understand the flow
u Prioritize your goals; have finished project in mind
u Future Plans
The Union League Club
• Founded in 1863, The Union League Club is home to a distinguished art collection, a library, sports and fitness facilities, fine dining and catering, conference rooms and a gallery of art.
• It remains a simple organization of a social nature, cherished by members and guests seeking a unique experience and camaraderie in New York.
Inheriting a Kitchen From 1931
• Purpose of The Club
• Evolution of The Club
• How did People Dine in 1931 vs. TODAY
• Importance of Dining in a City Club
Plan of Action: First Phase
Banquet Vs. a La Carte
u Create separate ala carte and banquet plating areas
u Remove server/coffee station to rear of kitchen,out of the center of kitchen closer to dining room
u Separate Mise en place storage areas
u Walkins/freezers to accommodate jack stacks/rolling racks
u Café Bar and Lounge Renovation 2014. Prior to my arrival ;Did not create separate dining experience
u 2016 recreated café bar and lounge by adding ventless exhaust system; this created a stand alone kitchen(not dependent on main kitchen
u renovated all dumbwaiters; to assist in transporting food from main kitchen to all other dining areas
Serving Other Member Dining Locations
Update Mechanical
u Cooling system needed to be converted from Domestic water to air cooled system
u Condensing unit needed to be relocated
u Mechanical rack updated and relocated to old shower stall
Demolition and Construction u Choosing Vendors:
u Recommended, Licensed and Insured
u Sets the tone for the entire project
u Act as your own General contractor
u Detail and coordinate all trades(create a time line)
u Have a meeting with all trades and go over in detail each trades role and how their work affects the timing for the whole project (to avoid any change orders)
u Time is money
u Checklist for project
u Timeline for Project
Before After
Café Bar and Lounge and Other Dining Areas
Vent Less Cooking Equipment Vent Less Exhaust System
10 Corporate Meeting & Dining Rooms Renovated Dumbwaiters
u Vertical versus horizontal(campus style), use of dumbwaiters
u Multiple kitchens...member dining areas, meeting rooms, private dining areas (13 dining areas)
u Servicing dining areas(dining facilities with no cooking equipment): First Floor Bar and lounge one of the main areas that needed to be disconnected from 3rd floor kitchen (vent less equipment)***
u Upgrading menu offerings, more in line with NYC dining options both ala carte and catering
u Recreating 3rd floor kitchen ; create separate banquet area within the ala carte kitchen
Challenges
UNION LEAGUE CLUB FUTURE BACK OF HOUSE PLANS
§ Second floor pantry and ware washing on 3rd floor § Rooftop Dining and Garden § New chef’s line for 4th floor ala carte dining § Revisit 3rd floor chef’s line
Contact Info Russell Rosenberg