The Market at CAROLINAS MEDICAL CENTER
Charlotte, North Carolina

Cafeteria serving area remodeling - 600-625 occupied beds
Serves 2,500 to 3,000 customers at the weekday noon meal

Hospital representatives wanted a lively, colorful retail foodservice. Their serving area has color, great graphics, retail food displays and broad, flexible menu capability. The project involved programming, alternative concept evaluation and cost analysis - both capital costs and operating costs. Jack Raisanen, Department Director, investigated outsourcing retail foodservice with branded concepts as compared to self-operation. He decided to operate the cafeteria and incorporate one national brand - an Italian pizza/pasta concept. Retail food display equipment is incorporated into the plan wherever practical. Stations include: The Market Grille     -     features charbroiled sandwiches, broasted chicken and self-service fried vegetables   Hot Food     -     displayed and served from a curved glass hot deli case   Saute     -     exhibition cooking is featured with interchangeable 6-burner gas range or two-pan wok range - serves omelettes to order and a variety of pasta and Asian menu items   Delicatessen     -     made-to-order deli sandwiches, entree pasta and vegetable salads   Salad Bar     -     includes a self-service salad display, 3 soups and a hot vegetable bar - a regional necessity Other design features include a frozen yogurt and novelty ice cream station; a retail bakery case for breakfast bagels and muffins with a self-serve toast station; an island station serving desserts and beverages - fresh brewed iced tea, coffees, and ice with carbonated beverages. A 10 ft. long, 5-tier open grocery store style refrigerated case is an excellent merchandiser for grab and go sandwiches, salads, fruit and a wide variety of bottled and carton beverages. Along with an island merchandiser for packaged chips, candy and snacks, this area has a grocery or convenience store appearance. The Italian concept franchise is a self-contained station with its own food storage, preparation and utensil washing facilities. It was positioned in the back corner of the serving area because it is a strong, popular food concept that will draw customers to that part of the serving area and spread out traffic flow. The new cafeteria has been very successful. Sales volume is up over 65% from the previous year. Staffing increased slightly, however the revenue increase has resulted in an overall reduction in net foodservice cost. The architecture and interior design was done by Freeman White Architects in Charlotte, North Carolina.

Back to Project Portfolio.
Back to Client List.