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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.

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.

The Restaurants at Woodland, Indiana University–Bloomington

By working with Culinary Institute of America-trained chefs to develop menus, the IU culinary staff give customers a new dining experience at nine microrestaurants in a unique campus environment.

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.

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.

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.

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