Foodservice Equipment and Supplies’ editors examine the workflow, efficiencies, concept expression, design, décor, and equipment and supplies packages that comprise some of the foodservice industry’s latest and greatest projects in this award-winning monthly feature.
Harrimans Virginia Piedmont Grill, Gold Cup Wine Bar, the Cooking Studio, a culinary garden and a full-service kitchen supporting restaurants, banquets and room service offer guests a unique experience when they visit this luxury resort and spa set on 340 acres in this historic village.
This renovated bistro-style dining environment focuses attention on the culinary staff and their creations while inviting employees to relax in spaces that encourage community building.
Four venues and a central kitchen supporting casual and fine dining marry efficiency with design detail to bring a memorable experience to guests visiting this Minneapolis–St. Paul destination brewery.
A compact kitchen space requires staff to be exceptionally agile and organized as they serve guests gathering in this establishment under the FDR Drive overpass, where they enjoy expansive views of the East River, the Brooklyn and Williamsburg Bridges and the Brooklyn skyline.
A renovation and addition to the South Quad residence hall allowed the university to consolidate West Quad dining into one dining hall and café that serves residential and retail customers. The kitchen expansion includes more storage and a commissary.
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.
An extensive restaurant renovation brings authentic Italian cuisine to this five-star, five-diamond resort.
An airy, open kitchen and easy-to-navigate servery with several culinary concepts provide enormous menu variety and an innovative, educational and sustainable dining experience.
With walls of windows opening onto Lake Minnetonka, this restaurant features an open kitchen with a wood-fired grill and smoker, a marble oyster bar and a 28-foot liquor bar.
Self-sustaining, mini-restaurant platforms, a community market and a support kitchen transform this college’s dining landscape with stunning designs and a creative approach to culinary experiences.
A renovated campus center eatery with a focus on sustainability and fresh, healthful food features 10 self-contained, European-inspired bistro-style concepts that offer a casual, urban dining experience, as well as the gourmet Harvest Market.