Browse the articles below or click here for a list of past winners.
This 50,000-square-foot destination brewery includes a beer hall, beer deck, beer garden, Brewer's Table restaurant, Scheid Hall, a central kitchen supporting fine dining, and an event center.
Kitchen and café renovations and a room service–style program take this stellar foodservice program to new heights to the delight of patients, visitors, staff and students. A dedicated and committed staff completed a 22-phase project over 28 months in a fully functional kitchen producing 2.5 million meals per year.
This renovated eatery offers a focus on sustainability and fresh, healthful food through 10 self-contained, European-inspired, bistro-style concepts, as well as the gourmet Harvest Market. The operation also provides room service for the adjacent hotel.
Connected to the Aloft Hotel in Chicago's River North Neighborhood, the bustling Beatrix is one of many concepts owned and operated by Lettuce Entertain You Enterprises (LEYE). The restaurant includes a wine bar, coffee bar and small yet highly efficient partially open display kitchen. The kitchen also provides Zoom Service for Aloft's 272 rooms, as well as 400-plus rooms in the adjacent Hyatt Place and Fairfield Suites.
Original article: Facilty Design Project of the Month for February 2014: Restaurant Beatrix in Chicago
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.
Original article: Facility Design Project of the Month, January 2014: Manna, Manna Market and Bedside Manna Room Service at Castle Rock Adventist Hospital in Castle Rock, Colo.
Eastern European cuisine welcomes customers at a brasserie featuring a display cooking suite, an eclectic wine and cheese bar and a grab-and-go skyway café that utilizes ventless cooking equipment.
Original article: Facility Design Project of the Month, November 2014: Brasserie Zentral, Foreign Legion Wine & Cheese Bar and Café Zentral in the Soo Line Building in Minneapolis.
Working with Culinary Institute of America-trained chefs to develop menus, the Indiana University (IU) culinary staff give customers a new dining experience at nine micro-restaurants in a unique campus environment that spans three floors of a LEED Silver-certified building.
Part of the Radisson Blu, FireLake Grill House and Cocktail Bar sits adjacent to the hotel's ultramodern lobby and just a skyway away from the Mall of America, a 520-store shopping facility that draws 42 million visitors annually. The first hotel directly connected to the Mall of America, the Radisson Blu serves as a refuge for people visiting the mall. The hotel also attracts guests attending meetings and other events that occur on this property.
Customization brings new flavors and menu variety to the food-concept platforms at this all-you-care-to-eat marketplace.
Students have an opportunity to learn their trade on state-of-the-art equipment situated on two tower floors and in a penthouse suite.
Multiple microrestaurant platforms and neighborhood dining options offer customers menu variety, entertaining display cooking and a uniquely designed, energetic interior that promotes interactions within the college community.