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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.

The Refectory at the Yale Divinity School

A dministrators at the Divinity School wanted to turn an underutilized and dated dining space into a space that would foster community through food and conversation. Yale Hospitality and the project team were tasked with reimagining the space to help create this community as well as to create excitement, promote health and wellness and increase participation in the dining program. The team was also charged with reducing overhead operating expenses, including lowering energy consumption and reducing labor, which was possible through support from the new Culinary Support Center (CSC).

Salamander Resort & Spa in Middleburg, Va.

Harrimans Virginia Piedmont Grill, Gold Cup Wine Bar, the Cooking Studio, a culinary garden and a full-service kitchen supporting restaurants, banquets and room service offer guests a unique experience when they visit this luxury resort and spa set on 340 acres in this historic village.

Café 750 at The Principal Financial Group in Des Moines, Iowa

This renovated bistro-style dining environment focuses attention on the culinary staff and their creations while inviting employees to relax in spaces that encourage community building.

Beer Hall, Beer Garden, Brewer’s Table and Scheid Hall at Surly Brewery MSP in Minneapolis–St. Paul

Four venues and a central kitchen supporting casual and fine dining marry efficiency with design detail to bring a memorable experience to guests visiting this Minneapolis–St. Paul destination brewery.

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.

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.

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.

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.

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.