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Experience the Experienced

Inman Foodservices Group is on a mission to improve foodservice facility by facility. IFSG is based on results; results that are a product of an extensive, detail-oriented process that ensures a reliable, efficient facility. Not only is the process proven to deliver the results desired by the client, but also IFSG helps control all aspects of the process, limiting the concern and possible inconvenience to you and your business. Inman Foodservices Group offers unprecedented ease of doing business as well as many services and benefits that are rare amongst design firms in the industry. When asked “Why Inman?” the answer is simple “Experience the Experienced.”

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Inman News

Healthy Eating Design Guidelines for School Architecture

Jun
17

Creating school food environments that facilitate healthy eating among children is a recommended national strategy to prevent and reduce childhood obesity. Take a look at this article Healthy Eating Design Guidelines for School Architecture to find about more about design for eating health.

2015 Facility Design Project of the Year, First Honorable Mention: Manna Restaurant

May
20

2015 Facility Design Project of the Year, First Honorable Mention: Manna Restaurant, Manna Market and Bedside Manna Room Service at Castle Rock Adventist Hospital in Castle Rock, Colo.
Published on Thursday, 30 April 2015
Written by Donna Boss, Contributing Editor
This 4-story, 50-bed hospital features hybrid systems for patient room service, a full-service restaurant and gourmet-style market with a coffee shop that utilizes freshly made, locally sourced ingredients. A community garden exists for neighbors. Organic herbs and vegetables grow in the rooftop garden.

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Project Spotlight

Inman Project Castle Rock Wins FM's Best Station/Unit Concept

Castle Rock, CO

Food Management Magazine
Aug 21, 2014
FM’s Best Concept Awards program is designed to showcase the best of the many innovations developed by onsite dining operators who work to provide attractive, healthful and affordable meals to specific in-house clienteles. Unlike their commercial restaurant counterparts, onsite operators often toil in anonymity even within their host organizations.
The annual Best Concept Awards are designed to shed some well-deserved light on some of these achievements. They also serve to emphasize just how creative the onsite dining community is as a whole and to give our larger reader community some new ideas they can use to manage their own operations more efficiently and better serve their customers.
Best Station/Unit Concept: Manna, Castle Rock (CO) Adventist Hospital
Manna was conceived three years ago as part of the brand new Parker Adventist hospital in Castle Rock
What makes Manna innovative is its multi-platform function, combining a patient room-service operation, a full-service restaurant and a convenience store outlet offering quick food and beverage choices, all with a single production area that avoids equipment duplication, streamlines labor usage and produces high-quality meals for all categories of customers.
Manna was conceived three years ago as part of the brand new Parker Adventist hospital in Castle Rock. Administrative expectations included drawing members of the community to dine there, maintaining patient room service dining and providing staff members with a quick, convenient onsite dining option—all in a cost-effective manner.
The model was hotel foodservice where the onsite restaurant and room service run off the same line. Rather than a multi-station servery, Manna uses one main production area to streamline labor, avoid equipment duplication, and minimize the number of chefs. Construction and equipment cost was $2 million.
The use of an iPad ordering system working off the Cloud allows orders to be taken at table- and bedside and tickets printed remotely for quick turnaround. Staff who want quick meals can pre-order and pick up at a specified time as the Manna Market c-store outlet offers selections like homemade soup, pizza, grab-and-go sandwiches/salads and baked goods.
Located at the front entrance of the hospital, the 138-seat Manna (90 inside, 48 outside) encourages walk-ins, which constitute around 60% of the business, while an adjacent 13,000-sq.ft. garden produces fresh ingredients during the growing season.
Lisa Poggas,
MS, RD, Nutrition Services Director, Parker & Castle Rock Adventist Hospitals
Daniel D. SKay,
Nutrition Manager/Executive Chef, Castle Rock Adventist Hospitals
Adam Freisem,
Chef de Cuisine, Manna Restaurant at Castle Rock Adventist Hospital
William “Billy” Inman,
President, Inman Foodservices Group LLC
Rick Palmer,
VP-Healthcare Services, Inman Foodservices Group LLC

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