Virginia Department of Behavioral Health and Development Services
In 1990 the Virginia Department of Behavioral Health and Development Services was evaluating a strategic plan to convert 14 foodservice facilities from a cook-serve to a cook-chill system. Ms. Zietlow was brought in to analyze and assist with the preparation of a final study to determine the conversion's cost-benefit to the State of Virginia. The study showed that a cook-chill system would result in an annual savings of $5,000,000. The design portion of the project consisted of the development of a cook-chill foodservice system for, and designs for the renovation of 14 facilities that served a total of 6000 clients state-wide.
Before designs and contract documents were prepared, all factors surrounding and influencing the project were analyzed to develop a foodservice program that met the diverse requirements of each site. Special assignments included an in-depth evaluation of rapid-chill and rethermalization equipment, and even a design for dishes that would be practical for use by both the staff and the clients. To maintain continuous foodservice during the construction period, four mobile foodservice trailers were designed to meet the production needs of each kitchen during construction. Bonnie has continued to work with the VDMH for the past 16 years.