Category: Design for renovated BOH and FOH
About the Project: Intermountain Hospital was a huge proponent of making everything as efficient as possible to create a positive patient and guest experience. The ability to serve numerous patients and provide healthy products was imperative from the start. With over 250 daily transactions and 90 additional patient meals provided daily, JME designed a consistent flow of product from the receiving dock to the plate. Design is structured to flow one-way to eliminate any redundancy, thus allowing for a more profitable business model. JME recommended technologically innovative equipment to provide healthy cooking alternatives to commonly fried products. The same equipment allows employees to prepare multiple meals simultaneously, while maintaining food quality.