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Presented by Kris Morphis, Principal and President, KRM Food Service Design & Consulting
Course Description:
This session will walk participants through effective strategies for planning a new or remodeling an existing central kitchen coupled with new dining services or the possible addition of a Bistro within any type of care level – a long term care facility or a full CCRC. Early schematic design phase planning and understanding of a new model for dining helps to overcome challenges and costly mistakes that tend to be overlooked.
Learning Objectives:
Identify the ideal time period in your project to include key kitchen planners, client leadership personnel, and food service consultant. In order to help shape the vision for a menu re-build or establish a new brand identity, we will help identify when you should you engage the chef for early consultation.
Identify the process and expectations for the food service consultant, outlining what is involved when a menu re-work will affect kitchen equipment needs.
Presenter will identity Health Code requirements that you need to know to get a health department and permit approval.
Review Equipment necessities and identify areas for best placement to provide the best quality food for the wellness goals of the residents and community. This includes clarity on how the bid process works and where critical involvement is needed from the Owner’s leadership team and Architectural team.
