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February 17, 2009
FoodService Director - Free Advice - Theresa Kevak
Theresa Kevak, manager of foodservice at Geisinger Wyoming Valley Medical Center in Wilkes Barre, Pa., was forced to keep serving customers during a quick renovation. Here, she shares ideas for keeping things running smoothly while a renovation is in progress.FoodService Director - Free Advice - Theresa Kevak
When Geisinger Wyoming Valley Medical Center in Wilkes Barre, Pa., underwent a five-day cafeteria renovation in November, Manager of Foodservice Theresa Kevak was challenged to find a way to continue serving patrons during construction. Her advice: Do a dry run and plan ahead.We used some of the equipment we were no longer going to use after the renovations to serve food in the seating area. We used a turntable for desserts and the old salad bar to put out pre-made hoagies and wraps.
The kitchen is located right behind the cafeteria so it was easy to keep these things stocked. We brought our normal staff in, plus one person as a runner. We utilized some tables to set up the soups and we served two hot entrees. We used chafing dishes and set up everything like a big buffet and had the silverware and napkins flow into the register.”