F & B : KITCHEN DESIGN
Avant Kitchen , which is used for events at Rancho Bernardo Inn ranging from birthday parties to sales meetings , includes a performance cooking area with director chairs , a working wine room and a custom round table for 12 .
A new 3,860-sq-ft ( 359-sq-m ) banquet kitchen designed especially for events was part of a multimillion-dollar renovation at Wyndham Orlando Resort International Drive .
A TALE OF TWO KITCHENS
Part of the two-year , multimillion-dollar renovation at Wyndham Orlando Resort International Drive was a new 3,860-sq-ft ( 359- sq-m ) banquet kitchen designed especially for events . Orlando-based Galvin Design Group focused on functionality , says Executive Chef Patrick Coombs . To best serve the property ’ s 25,000 sq ft ( 2,323 sq m ) of meeting space , Coombs explains the kitchen is located directly beside the conference center , and design flow within the kitchen was another point of emphasis , with walk-in coolers located conveniently in relation to the hot line . “ With the update , we have added state-ofthe-art heating , refrigeration and A / C climate controls and updated the hot boxes ,” Coombs adds . “ This helps maintain better food quality and less waste .”
The focus was somewhat different for a US $ 3 million renovation at Rancho Bernardo Inn in San Diego . The hotel replaced its decades-old El Bizcocho restaurant with Avant , which also offers Avant Kitchen , a private demonstration kitchen designed to host small functions . Costa Mesa , California-based Hatch Design transformed a private dining room into the 640-sq-ft ( 59-sq-m ) Avant Kitchen , which F & B Director Bernard Philippe says is used several times a week for business dinners and various social functions .
“ Groups that utilize the space are looking for a hands-on approach with our culinary team ,” Philippe explains . “ Avant Kitchen is similar to a performance kitchen in its bones — stovetop , hoods , oven , dining table , et cetera . It is unique in that it was designed to be residential in style . Guests do not feel intimidated in the kitchen — it ’ s more of a learning laboratory than a commercial kitchen .”
According to Coombs , Avant Kitchen ’ s main ROI is to promote Avant and build relationships with wineries , guest chefs and other culinary partners .
Mark Stech-Novak , owner of Oakland , Californiabased Restaurant Consultation & Design , acknowledges ROI can be a tough calculation for any new kitchen and demands a broad perspective . “ How does a new stove pay for itself ?” Stech-Novak asks . “ This is more a question of what tangible and intangible benefits will be derived from a new facility that will meet increased traffic needs , attract a better quality of cooking staff , prevent potential problems with deteriorating infrastructure and revamp or reposition the property .”
40 HOTELS May 2014 www . hotelsmag . com