They say hindsight is 20/20, meaning that looking back on a situation, it is easy to see with clarity how things could have been done differently in any given situation.  From my perspective working in the new kitchen space, I must say that it is nice to work in a space that is now up to code.  Scorching hot flames are no longer within striking distance of work stations, floor drains make it easier to maintain cleanliness, and the addition of work stations allow a little more space for my employees to function.  

Is it a perfect fix?  Not by any means.  A perfect fix would easily double the kitchen space rather than increasing it by mere feet.  Given the space constraints we are under, the open layout was proposed to ease congestion, help the flow, and add some appeal t’boot.  

Quest continues to offer a wide variety of foods daily, and we allow choices to be made while being served.  These benefits come at a cost, namely time.  It takes time to choose your main entree, time to choose your sides, time to make your choices.

The writer questions whether the money spent on the cafeteria was money well spent or if it would have better served another purpose.  A remodel was long overdue for health and safety alone.  As a bonus, we got a very nice, upgraded space that is appealing to the senses.  What we did not get was significantly more space and thus the crammed sensation you feel when you throw a giant party in a two bedroom apartment.  I personally do not miss working within arm’s length of the fryer exhaust, and the hair on my arms is also thrilled for the updates.  I do not miss the stench in the dish room where there was previously no floor drain and thus no way to thoroughly scrub the floors.  I do not miss the decades old coolers that constantly broke down, causing food waste and frustration.  I do not miss the broken floor tiles and uneven flooring that created tripping hazards in the kitchen, or the tiny insufficient freezer, or the outdated drains and grease traps that emitted foul odors.

When all is said and done, there was not a lot that could really be done about the lines without a serious annex of space.  We are still pushing a tremendous number of students through a tiny space and no amount of reconfiguration would change this fact.  

For those who wish they could have had a say in the redesign, I would offer the opportunity to voice your ideas with the recently formed Food Council.  While major construction has already happened, there is plenty we can do together to make the flow work better and increase efficiency.

Executive Chef Zac Maness