The University of Hull – Staff House (Phase 1)

Contract Length – 6 Months
Contract Value – £300,000.00 + VAT
Contract Scope – 1400 Covers per day

Marshall Catering Equipment were appointed as catering consultants to work alongside a project team comprising of Cushman & Wakefield (project managers), Fuse Studios (architects), McWilliam Associates (M&E consultants) and The University of Hull (client) to design the catering facilities within the “UoH, Staff House Kitchen”, the job was to be split on to two phases (Phase 1 – Production Kitchen, Phase 2 – Food Service Counter & Bar Areas) to the following design briefs;

Phase 1 – To design a fit for purpose commercial kitchen to produce a varied range of food to be distributed across numerous satellite facilities across campus. The facility is to be capable of producing;

  • Up to and including 600 lunch covers in the “Myton” Refectory
  • Up to and including 500 banquet covers in the “Lindsey” Banquet Hall
  • Up to and including 1500 people across campus as part of the hospitality offering (buffet & beverages)
  • Up to and including 200 covers as part of the conferencing/function offering

 

The design & proposal will strive to offer the client an energy efficient, sophisticated and cost effective facility using our cognizance of tried and tested products and technologies available on the market and with the aid of the industry standard publication “CIBSE TM50 – Energy Efficient in Commercial Kitchens”

The facility is to offer appropriate storage solutions for distribution items (containers & trollies), dry goods, heavy goods, chilled items and frozen items. A separate storage area will be offered within the facility for alcohol, this area must be lockable due to the nature of the product and offer fit for purpose wire racking for a large quantity of varied products. The warewashing solution must be well thought out to speed up the throughput of “dirties”, this will therefore be split in to two separate sections, section one – pan and utensil washing in one area & section 2 – tableware from the numerous dining areas. Halal dietary requirements to be considered due to the wide ethnic diversity on campus (this area should offer separate storage & cooking facility to provide meals of this type). Hospitality makes up a large number of the covers being produced in this kitchen, so a separate preparation and store area will be incorporated in to the design, to minimise crossover and double handling through the facility. Hospitality beverage & store area to be incorporated in to the design, this area must offer tea and coffee making facilities for up to and including 1500 people around campus. The cooking sections will be split between “banquet / bulk cooking” and “general cooking”, meaning that the kitchen is capable of running a function in line with its day to day refectory offering. Thus giving the facility flexibility and improved functionality. In addition to flexibility this will mean that during low production times the facilities energy consumption will be reduced. Prep areas to be split in to manageable sections for either one or two members of staff at any one time. Each section to be self-contained with prep sink, work surface and appropriate storage for chilled / frozen goods.

As part of our consultancy package we were tasked with preparing two comprehensive Tender documents to be issued within the main contractor package in order to ensure that the client gets the best possible value for money and transparency in terms of the equipment and service that will be received. The main Tender document was submitted to six main contractors to price, with a list of approved catering contractors included by the client. We were lucky enough to be successful with both phase 1 and 2 bids and entered in to a contract to provide the works with Sewell Construction Group & Geo. Houlton Construction respectively. The Commercial Catering Package was completed over 10% under the initial budget figures.

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