Beneath the Capitol's dome sits the new Capitol Food Court, which is the result of a $3.4 million renovation project completed in January 2008. The equipment investment totaled $1.1 million. One facet of this basement facility that brings charm and yet presented designers with a challenge is the presence of 16 24-inch columns positioned in a circular shape that literally support the gold dome.

The previous cafeteria, built in the 1970s, had become outdated. “It was in a state of disrepair due to neglected maintenance and upgrades,” says David Oliverio, director of the General Services Division, the department of administration, State of West Virginia. “This reflected poorly on the magnificent state capitol. We needed a clean, contemporary and efficient operation to change the image.”

Oliverio hired a project team that included Rod Stoner, principal, Rod Stoner LLC, and formerly vice president of food and beverage at the Greenbrier Resort in West Virginia, who headed the concept design. Stoner assisted the general services division in researching viable contractors who could benefit the project. Reggie Daniel, principal, Daniel Design Inc., was brought on for foodservice and interior design. The team also included ZMM, an architectural and engineering firm, and equipment dealer C&T.

“We wanted something that would be contemporary and provide a pleasant dining experience for workers on campus and the general public,” Oliverio says. “It also had to be energy-efficient.”

The old facility was gutted to prepare for the new one. Transformers, air-handling systems and all other mechanical and electrical systems were replaced. “Because of the historical nature of the structure, there were special requirements that had to be addressed that we may not normally have had to consider,” Oliverio says. “We found existing ventilation shafts, which we resurrected, and used a lot of creativity to get the pathways up to the surface and out of the building.” Nothing was uncovered that the team hadn't anticipated except a welcome find: a steel wedge, positioned under a floor slab, used by masons in 1932 to cut limestone.

During the construction phase, a temporary facility was used in the Cultural Center and equipped to serve salads, pre-made sandwiches and pizza.

The Food Court had to be flexible to accommodate notable fluctuations in café traffic, as well as catered functions and events. It serves staff, who work in 12 buildings on the Capitol grounds, visitors and politicians when the legislature is in session from mid-January until March. During non-legislature sessions, the potential foodservice population is approximately 4,000. When the legislature is in session, the potential customer count can jump to 7,000. “We'd like to grow to accommodate school groups and others,” Oliverio says. Afternoon meetings in the foodservice space also are becoming popular. As a result, the dining space features four flat-screen televisions and wireless internet access.

General operating expenses also were considered when selecting the operating system. “We wanted versatility so stations could be closed if traffic was slow,” Stoner says. “We also wanted to serve fresh food at the point of service. Many West Virginia products are featured, as well as brown beans and cornbread and other foods people have grown up eating.”

The food court also must be affordable. “Lots of tour groups come through here and the food must be reasonably priced,” Oliverio says.

“We wanted a small footprint so the structure would require as little energy to heat and cool as possible,” Stoner says. “In addition, we're recycling water in the compactor/pulverizer.” We're investigating carry-out packaging made from recycled materials that is also attractive. Lights are on dimming switches and bulbs are low-wattage.

“The facility uses the newest, most efficient technology available to make the Capitol operation the flagship for the State of West Virginia in an attempt to go green,” Daniel says.

In the kitchen, the amount of equipment is minimal. “We set up the kitchen with only worktables, combi ovens, the aid of a roll-in blast chiller for efficiency without sacrificing quality, and induction cookers,” Daniel says. “I believe this is the direction for the 21st century. It's efficient, green and less food is wasted because food is used as needed. The cfms exhausted from the kitchen are less than half of what was previously required. In addition, the footprint keeps labor efficient. The technology reduces the demand in the kitchen and allows staff to move into the service area where they can take ownership of the food they produce.”

Deliveries come to the east dock where a sloping ramp connects to the basement level, one-half story from the ground level. Staff place deliveries in a walk-in cooler, walk-in freezer and dry storage.

“The combis have the ability of other pieces of equipment that are three times the size,” says Shawn Daniels, executive chef and general manager of the Food Court, who is employed by Guest Services Inc. He was admittedly surprised when first learning that the back-of-house kitchen would contain minimal equipment. But he's become a supporter of this system, discovering more ways to be creative with the menu.

Staff prepare mise en place in the back of the house and use the combi ovens for everything from mashed potatoes and vegetables to starches. Occasionally, staff cook pizzas in the back and bring them out-front during busy periods. Staff also cook roast beef in the combi oven and then place it into the blast chiller. “I can reheat without losing the quality of the product or compromising sanitation,” Daniels says.

For catered events, staff cook menu items and place the food into the blast chiller until it is time for cold plating. Staff then place plated meals onto rack carts and roll them into the cook chiller until needed. Before service, carts are rolled into the combi ovens, the product is finished, rolled out and served to customers. Hotels and cruise lines typically use similar systems.

“I had never used a blast chiller before I came here,” Daniels says. “I started thinking differently about the entire process, from how you plate to staffing.” Using this type of system with the combis and blast chiller is definitely the new wave for the future.”

In the servery, the basement setting presented the designers with several challenges. In addition to the many columns, the ceilings measure 93 inches high. Lighting and curved counters contribute to the bright open ambiance, thereby minimizing the feeling of low ceilings.

The first station is Grab-N-Go. Two 72-inch refrigerated units hold pre-made sandwiches, salads, desserts, yogurt and fresh fruit, in addition to bottled water, juices and teas.

As a customer continues into the servery, one of the first impressions of the other stations is the three-quarter-inch-thick glass food shields that follow the shape of the counters. “Glass uprights have been bonded with an ultra-violet light process for extended spans needed due to the thickness of the glass,” Daniel says. “There is no metal to obstruct the view of the food. The black quartz tops provide the perfect pallet for allowing the food colors to come through.”

Counters are 42-inches deep and have no tray slides. Equipment is set back 12 inches from the front of the counter. “We're creatures of habit, so customers have to learn not to place their trays down and slide them along an entire station. Here, they simply place trays on the quartz counters, receive their orders and move on,” Daniel says.

The Blue Ridge Grill and Pizza station contains, as the name implies, a grill to sizzle burgers, chicken patties, dogs and steaks for sandwiches. A fryer heats french fries, onion rings, chicken wings and fingers. Other fried items cook in the combis to give customers what Daniels says is a healthier choice.

A gas-fired wood-burning pizza oven heats flatbread pizzas made to order. “The pre-made flatbread dough toasts quicker and cuts down time making products,” Daniels says. “It's also generally more healthful than regular dough.”

The Charleston Deli station holds a sandwich worktable and panini grill for made-to-order sandwiches and panini selections. A self-serve refrigerated unit displays pre-made deli platters and sandwiches.

The curved Wild and Wonderful Greens station contains ingredients for build-your-own salads, which are sold by the ounce. The counter unit includes refrigeration on top for the selections and below to hold back-up ingredients. Soup wells hold at lease two varieties daily. During breakfast hours, this station features hot breakfast cereals, fruit and other morning selections.

At Panhandle Market, which is the entrée/action station, seven drop-in induction units allow chefs to use high-end chrome pans to prepare stir-fries and sautéed side dishes at lunch and made-to-order omelets for breakfast. Chefs also carve whole turkeys and roast beef. Also at this station, customers can order from Fit n Trim offerings such as blueberry chicken salad on Tuesdays; lasagna, baked ziti and other pasta once a week; and on various days, meatloaf, Salisbury steak, chicken piccata, baked potato bars, and many other selections. Vapor-style, heated cabinets sit below the induction counter to hold products needed during service. A round, powder-coated suppression hood hangs above the stations.

“The induction cookers have slide technology to change on 1° increments from 1° to 24°,” Daniels says.

“No hot lights are needed overhead,” adds Daniel. “The food temperatures are held more precisely.”

At Blackwater Coffee Bar, dispensers offer specialty and flavored coffee. A dessert area at the end displays tempting on-site-made pies, bread pudding and cookies.

Each food station displays several items with GSI's “Fit & Trim” logo to inform guests which food options contain one or more qualities of low-fat, fat-free, low-sodium, all-natural and vegetarian. This setup is in line with the West Virginia Healthy Lifestyle Coalition, chaired by First Lady Gayle Manchin, to encourage healthier lifestyles.

Each day, the staff learn how to use the combis and induction cookers in the back of the house to serve the front of the house in more creative ways. As the Food Court nears its first anniversary, customer traffic is picking up as word gets out about the new operation, which has become a bright facet under the landmark architectural gem.