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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: Industry Kitchen in New York City

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.

South Quad Renovation at the University of Michigan in Ann Arbor, Mich.

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 at the Ohio State University Wexner Medical Center in Columbus

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.

Facility Design Project of the Month: Ristorante del Lago and Bar del Lago at The Broadmoor

An extensive restaurant renovation brings authentic Italian cuisine to this five-star, five-diamond resort.

Facility Design Project of the Month for April 2015: Florence Moore Hall Kitchen and Servery at Stanford University, Palo Alto, Calif.

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.

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.

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