Facility Design Project of the Month

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.

Rebuilding Patient and Retail Foodservice at Shirley Ryan AbilityLab in Chicago

Featuring high-level integration of scientific research and patient care in a rehabilitation hospital, the 17-month-old Shirley Ryan AbilityLab in Chicago strives to inspire and promote healing. The $550 million, 27-story rehabilitation center comprises 1.2 million square feet, including 800,000 square feet devoted to clinical care and research.

The Jones Assembly Brings Together Dining and Entertainment

Adaptive reuse of two historic brick warehouses in Oklahoma City transformed this space into a two-story dining space and concert area, a mezzanine bar and an open-air lounge.

Caviar & Bananas Merges Specialty Market with Cafe

This high-end gourmet cafe in Nashville, Tenn., moves production out front and provides the convenience and functionality of a market.

Transforming Dining at Sanford Medical Center Fargo

Three restaurants, a micromarket, a physicians lounge and a kitchen give new life and vitality to this healthcare foodservice operation.

Building Community at the John J. Hemmingson Center

Gonzaga University’s new building contains a kitchen, catering support kitchen, residence hall serveries, and retail operations — all of which transform the student experience.