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Facility Design Project of the Month

Foodservice Equipment and Supplies magazine’s 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.

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NYY Steak in New York City

A high-rise bank building repurposed into a premier steakhouse positions foodservice on multiple levels and pays homage to this renowned baseball team's history and culture.

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Restaurant Beatrix in Chicago

A small yet highly efficient and partially open kitchen allows culinary staff to show off their creativity with delicious, healthful ingredients that appeal to hotel guests and neighborhood residents.

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Manna, Manna Market and Bedside Manna Room Service at Castle Rock Adventist Hospital in Castle Rock, Colo.

The freshly made menu and locally sourced ingredients that define the display kitchen and European cooking suite shared between a full-service restaurant and room service, along with a gourmet-style market with a coffee shop, distinguish this hospital's foodservices from its competitors.

Cask & Larder, Winter Park, Fla.

Eight years ago, when James and Julie Petrakis opened their first restaurant, The Ravenous Pig, in Winter Park, Fla., they were determined to become leaders in showcasing local farmers, fishermen and artisanal purveyors. They achieved notable success: revenues have reached $3.5 million, and the restaurant attracts some 94,000 customers annually.

Durrell Dining Center and Durrell Express at Colorado State University in Fort Collins, Colo.

Customization brings new flavors and menu variety to the food-concept platforms at this all-you-care-to-eat marketplace.

George W. Bush Presidential Center at Southern Methodist University, Dallas

Contributing to this center’s LEED Platinum rating, the foodservice areas — its bistro café and its kitchen, Courtyard Café, catering kitchen and presidential kitchen — support preparation of fresh and local food within minimal footprints.

FireLake Grill House & Cocktail Bar at Radisson Blu, Mall of America, Bloomington, Minn.

A creative footprint and equipment layout promote efficient production systems that allow this new hotel's restaurant, bar, room service and catering menus to showcase local and fresh ingredients.

Niagara Falls Culinary Institute at Niagara County Community College in Niagara Falls, N.Y.

Ambitiously preparing students to enter the hospitality industry, this new culinary institute exposes participants to exhibition cooking in a variety of restaurant environments, including haute cuisine, casual dining, French bakery and much more.

PRMC Café, Room Service and Production at Parkview Regional Medical Center in Fort Wayne, Ind.

This new 446-bed medical center features a café with multiple stations, 24-hour room service and a production kitchen supporting the entire foodservice operation.

Gordon Avenue Market at the University of Wisconsin–Madison

This newly built $34.1 million dining hall features 12 diverse à la carte dining venues, a convenience store and a central kitchen that includes cook-chill and bakery operations.

Café 601 at Strong Memorial Hospital, University of Rochester Medical Center, in Rochester, N.Y.

A thorough overhaul of a 40-year-old cafeteria brings a welcome change to a marketplace-style dining environment serving 3,000 customers a day and putting equipment on display in an open, fresh setting.

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