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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.

Facility Design Project of the Month: CoV in Wayzata, Minn.

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.

Facility Design Project of the Month: 64 Degrees in Revelle College at the University of California, San Diego

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. 

Blue Wall Café at the UMass Amherst Lincoln Campus Center

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.

Marina Café on Great Kills Harbor in Staten Island, New York

A complete makeover following Hurricane Sandy gave this waterfront restaurant and tiki bar a fresh look and a new start.

Brasserie Zentral, Foreign Legion Wine & Cheese Bar and Café Zentral in the Soo Line Building in Minneapolis

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.

Facility Design: Puesto in San Diego, Calif.

An overhaul of an old police headquarters building transforms an industrial space into a restaurant with three cooklines and the sounds and textures of Mexico and Southern California.

Blue Heron Café, Storage, Dining Rooms & Central Kitchen at Vicar’s Landing Continuing Care Retirement Community in Ponte Vedra Beach, Fla.

A three-phase renovation revives a café, storage rooms, dining rooms and a central kitchen at this continuing care retirement community.

Crossings Restaurant in South Pasadena, Calif.

An adaptive reuse of a classic building, this restaurant blends historic and contemporary decor, placing the guests' focus on a compact yet efficient open kitchen.

Facililty Design: University of Michigan East Quad in Ann Arbor

Conversion of a 73-year-old building into a contemporary housing, dining and learning establishment brings a fresh approach to a support kitchen and servery with micro-restaurants emphasizing local, fresh and colorful cuisine.

Employee Café and Main Kitchen at Reading Hospital in West Reading, Pa.

A creative approach to serving staff, this multiphase project transformed the main kitchen and employee café into an efficient, contemporary facility without interrupting patient services.

Local Point in Lander Hall at University of Washington in Seattle

This new urban dining hall leverages a flexible foodservice equipment package and utility distribution system to implement a cook-to-flow system that helps provide students with a varied menu of restaurant-quality food.

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