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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.

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.

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.

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