Foodable’s latest episode of “BUILT” was made in partnership with FCSI Americas. This latest episode is a case study in how AIA Principal of of tvsesign, Rob Svedberg, along with FFCSI consultant Michael Pantano, Design Principal of Culinary Advisers, and many more professionals and creatives behind the Music City Center Project worked in cooperation to turn this building into the pinnacle of flexibility, sustainability, and foodservice excellence.
The imperative objective in designing a foodservice facility for a convention Center is Flexibility. One any given day the entire foodservice for the building could be dedicated to just a limited table for four, or a banquet for thousands.
In the Nashville City Center, less than 25% of the kitchen is dedicated to fixed equipment, that can not be moved, such as the equipment requiring exhaust hoods and the cooking line in general. Everything else is Mobile!
The facility is without Fixed Concession Stands or Fixed Dining areas or Food Courts and foodservice can occur anywhere within the facility. Making it imperative to have Mobile Foodservice Solutions throughout. Some of the FWE equipment (above) include Mobile “Hot Box” Banquet Carts and Heavy Duty “Queen Mary” Utility Carts to accommodate needed flexibility by making every meal delivery highly mobile and processes within the kitchen agile.
Food Warming Equipment models included within this project:
- P-200-2-XL – Heated Banquet Cabinet (HotBox) can accommodate up to 200 plated meals.
- UHS-12 – Universal Heated Holding Cabinet. One of the most versatile and best performing heated bulk food cabinets to accommodate various size trays and pans. (Electrical)
- ETC-UA-11 – Simple Enclosed Transport that is non-heated and non-insulated.
- UCU-72-512AL – Heavy Duty Queen Mary aluminum utility carts.
