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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.

Wyndridge Farm: From Farmland to Full-On Agri-Hospitality

The Wyndridge Farm trifecta: a craft brewery and winery, restaurant and catering/event business all wrapped into one.

U of North Dakota's Dining Transformation

A culinary support center and contemporary food-themed platforms transform the dining experience in Wilkerson Commons at the University of North Dakota, Grand Forks

Facility Design Project of the Month: Minneapolis Public Schools

A prototype kitchen and servery at this elementary school and high school set the standard for other renovations — allowing fresh food to become the star of the show.

Facility Design Project of the Month: The Fresh Food Company at The University of Alabama

Bama Dining’s newest stand-alone, all-you-care-to-eat dining facility brings more variety, culinary experience and sense of community to students, faculty and staff on this enormous campus.

Facility Design Project of the Month: Woodland Café and Kitchen Renovation at Palos Community Hospital in Palos Heights, Ill.

A phased renovation providing a seamless transition between new and old buildings expands foodservice with new storage spaces and improvements to the kitchen, room service and retail operations.

Palace Café in New Orleans

A complete overhaul of the main-floor kitchen and creation of a second-floor bar and lounge have launched this renowned New Orleans restaurant into a future that promises tremendous growth.

The Egg at The Culinary Institute of America, Hyde Park, N.Y.

An expansion and renovation project elevated student education and dining.

Cooper’s Hawk Winery Takes Flight with New Design

A U-shaped tasting bar, a patio with a retractable roof, a fireplace on the patio and an island prep space in the restaurant’s organized, efficient kitchen are among the elements first introduced at this location.

The District on West Green in Boyd Hall at Ohio University in Athens, Ohio

With an emphasis on healthful menu items, this renovated, all-you-care-to-eat dining hall features microrestaurants offering display cooking and self-service.

Terza Ristorante and La Vetta Bar Nel Cielo in Rochester, Minn.

A chic-casual Italian restaurant features an open kitchen on the main floor and a rooftop bar and patio on the seventh level of a new downtown building.

Culinary Support Center, The Refectory at the Yale Divinity School and Café Med at the Yale Medical School at Yale University

A 16,800-square-foot culinary support production center with state-of-the-art bake shop, cold food production, warehousing, cook-chill/sous vide production and packaging supports catering, residential and retail dining operations.

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