Kitchen Renovations: You Only Get One Take! Putting The Money Where it Counts the Most Russell Rosenberg, Executive Chef, The Union League Club, New York, N.Y.

u  Kitchen Renovations in stages

u  Assessing the pros and cons of facility, understand the flow

u  Prioritize your goals; have finished project in mind

u  Future Plans

The Union League Club

•  Founded in 1863, The Union League Club is home to a distinguished art collection, a library, sports and fitness facilities, fine dining and catering, conference rooms and a gallery of art.

•  It remains a simple organization of a social nature, cherished by members and guests seeking a unique experience and camaraderie in New York.

Inheriting a Kitchen From 1931

•  Purpose of The Club

•  Evolution of The Club

•  How did People Dine in 1931 vs. TODAY

•  Importance of Dining in a City Club

Plan of Action: First Phase

Banquet Vs. a La Carte

u  Create separate ala carte and banquet plating areas

u  Remove server/coffee station to rear of kitchen,out of the center of kitchen closer to dining room

u  Separate Mise en place storage areas

u  Walkins/freezers to accommodate jack stacks/rolling racks

u  Café Bar and Lounge Renovation 2014. Prior to my arrival ;Did not create separate dining experience

u  2016 recreated café bar and lounge by adding ventless exhaust system; this created a stand alone kitchen(not dependent on main kitchen

u  renovated all dumbwaiters; to assist in transporting food from main kitchen to all other dining areas

Serving Other Member Dining Locations

Update Mechanical

u  Cooling system needed to be converted from Domestic water to air cooled system

u  Condensing unit needed to be relocated

u  Mechanical rack updated and relocated to old shower stall

Demolition and Construction u  Choosing Vendors:

u  Recommended, Licensed and Insured

u  Sets the tone for the entire project

u  Act as your own General contractor

u  Detail and coordinate all trades(create a time line)

u  Have a meeting with all trades and go over in detail each trades role and how their work affects the timing for the whole project (to avoid any change orders)

u  Time is money

u  Checklist for project

u  Timeline for Project

Before After

Café Bar and Lounge and Other Dining Areas

Vent Less Cooking Equipment Vent Less Exhaust System

10 Corporate Meeting & Dining Rooms Renovated Dumbwaiters

u  Vertical versus horizontal(campus style), use of dumbwaiters

u  Multiple kitchens...member dining areas, meeting rooms, private dining areas (13 dining areas)

u  Servicing dining areas(dining facilities with no cooking equipment): First Floor Bar and lounge one of the main areas that needed to be disconnected from 3rd floor kitchen (vent less equipment)***

u  Upgrading menu offerings, more in line with NYC dining options both ala carte and catering

u  Recreating 3rd floor kitchen ; create separate banquet area within the ala carte kitchen

Challenges

UNION LEAGUE CLUB FUTURE BACK OF HOUSE PLANS

§  Second floor pantry and ware washing on 3rd floor §  Rooftop Dining and Garden §  New chef’s line for 4th floor ala carte dining §  Revisit 3rd floor chef’s line

Contact Info Russell Rosenberg

rrosenberg@unionleagueclub.org