From the Editor: Touring Betty’s Kitchen

Cromwell Consulting, of Stoughton, Mass., recently completed a project at Amherst College’s Ford Student Center. Led by the late Kevin Cromwell, founder, and Michael Batte, designer, the project involved a servery, called Betty’s Kitchen, three back-of-house kitchens and a small pub. And everything is electric.

Going all-electric marks a step toward decarbonization, and Amherst College, based in Amherst, Mass., aims to decarbonize its campus by 2030. It doesn’t make sense for many operators, of course, but for those who can go all-electric, Batte offers the following takeaways from the project as well as from his experience as a designer:

Display cooking marks the perfect application. The stir-fry and breakfast stations at Betty’s Kitchen feature electric ventless cooktops so employees can face guests while preparing menu items. “You get exhibition cooking with the equipment and you don’t have a hood overhead,” Batte says.

Going all-electric helps reduce utility use. It’s not necessarily cheaper, Batte says, but at least the gas isn’t always on. “There are no standing pilots. The hoods are on but they’re not constantly drawing at a higher rate,” Batte says. “You might be paying a little more on electric but you have a reduction (in utility use). And there’s less wear and tear on the equipment.”

Electric charbroilers aren’t there—yet. “It doesn’t give you the flavor and mouthfeel that a gas charbroiler does,” says Batte, pointing to the equipment at Betty’s Kitchen’s grill station, serving burgers and chicken. “That open flame really makes a difference, just with the charbroiler. The manufacturers understand that and they’re trying (to innovate).”

Operators kicking off a project, all-electric or not, will find plenty more equipment tips in this issue’s How To Spec Roundup, starting on Page 25. Each year, we boil down our recent equipment comparisons into quick hits operators need when selecting a particular product. Consider it part of the playbook for 2027.

ALLISON REZENDES
Editor-in-Chief
arezendes@fermag.com

3 THINGS

AMHERST COLLEGE BY THE NUMBERS

46,500

The square footage of Betty’s Kitchen, Amherst College’s primary all-campus dining hall, serving students, faculty, staff and visitors.

14

The number of Betty’s Kitchen’s serving stations, including wok and stir-fry, sushi and global cuisines, and allergen- and kosher-friendly options.

2030

The year the college aims to have decarbonized its campus by shifting its energy system from fossil fuels to renewable electricity.