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Boelter Helps Fortune 500 Company Grow

Fortune 500 Company

Boelter Helps Fortune 500 Company Grow 

When a company expands, their foodservice needs tend to grow along with it. Such is the case with a growing Fortune 500 company and its branch facility just outside Minneapolis, Minnesota. The company’s campus population has grown steadily for the past decade. Built in 2001 to accommodate 1500 employees, the location soon will be home to over 5000 corporate team members. In addition to adding new office towers to this expanse of land, they also had to find a way to expand their foodservice facility design and add new commercial kitchen equipment to accommodate their growing employee base. 

Last spring, the company turned to RSP Architects and Boelter/Landmark in Minneapolis to present remodeling plans for the foodservice areas. In addition to accommodating the population increase, the primary kitchen and servery needed an update, new food programs and a drastic flow change. Beyond that, it needed to reflect the company’s culture and design innovation. Demolition began on September 3rd, 2013. In order to keep the main kitchen open, and continue to offer their employees foodservice options while construction took place, Landmark cut and moved sections of old serving counters to a vacant space in the building with close proximity to the kitchen, offering limited, but effective, foodservice options. 

Less than four months later, on December 30th, 2013, the new servery opened. Employees now enjoy an energetic serving area with a sleek, modern look that enhances the great food offerings of Bon Appètit Management Company. Taking into account employee requests, health and wellness, and the high ethnic population, Boelter/Landmark worked with the company and Bon Appètit to create several unique and full service food stations. A beautiful stone hearth oven and pizza/pasta station is a focal point in the kitchen. 400 and 600 calorie food stations have been refined to provide employees with lower calorie, full meal lunch options. Authentic Tandoor and Wok cooking areas were added, and Bon Appètit employees were trained by a renowned Asian/Indian consultant and cookbook author. Boelter/Landmark also created new catering operations to handle the added meeting spaces in the new office sectors throughout the campus.

In all, about 3000 sq. ft. of space was added to the servery, plus another 2000 sq. ft. of catering space, including an additional remote dish room. The new design not only added a bold, smart and polished look to the servery, it also improved flow to the cash out area, expediting the payment process. 

In all, Boelter/Landmark, Bon Appètit, and RSP Architects took to heart the company’s pride in their team members, and provided a new servery that not only looks great, but one that satisfies the needs of their employees, simplifies the process, and energizes their foodservice options.