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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.

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.

Niagara Falls Culinary Institute at Niagara County Community College in Niagara Falls, N.Y.

Ambitiously preparing students to enter the hospitality industry, this new culinary institute exposes participants to exhibition cooking in a variety of restaurant environments, including haute cuisine, casual dining, French bakery and much more.

PRMC Café, Room Service and Production at Parkview Regional Medical Center in Fort Wayne, Ind.

This new 446-bed medical center features a café with multiple stations, 24-hour room service and a production kitchen supporting the entire foodservice operation.

Gordon Avenue Market at the University of Wisconsin–Madison

This newly built $34.1 million dining hall features 12 diverse à la carte dining venues, a convenience store and a central kitchen that includes cook-chill and bakery operations.

Café 601 at Strong Memorial Hospital, University of Rochester Medical Center, in Rochester, N.Y.

A thorough overhaul of a 40-year-old cafeteria brings a welcome change to a marketplace-style dining environment serving 3,000 customers a day and putting equipment on display in an open, fresh setting.

Del Frisco’s Double Eagle Steak House in Chicago

Filling the space of the former iconic Esquire Theater, this new restaurant occupies 24,000 square feet; features 2 dining areas, 2 bars, a second-floor terrace, a third-floor display kitchen and back-of-house kitchen; and requires staff to work with precision and clarity.

The Lemon Grass in Lacey, Wash.

A creative renovation transformed an outdated American-themed restaurant into a contemporary establishment featuring Asian-fusion cuisine.

The Original Carrabba’s in Houston

A new location for an old restaurant allowed this Houston operation to substantially expand its back- and front-of-house kitchens and place greater emphasis on its carryout business.

Culinary and Conference Center at Ivy Tech Community College in Indianapolis, Ind.

Six culinary labs, a restaurant/bar, a bakery café and a full catering operation or the conference center give culinary students an opportunity to learn their trade on state-of-the-art equipment situated on two lower floors and in a penthouse suite. 

Kyngs Grille, Breakfast Dining and Banquets, at Embassy Suites Orlando, Lake Buena Vista South

A 9,000-square-foot kitchen provides separate zones for banquets, the atrium restaurant, and breakfast and room service in order to maintain labor efficiency and set high standards for food quality and sanitation.

Old Faithful Inn’s Kitchen Renovation At Yellowstone National Park, Wyo.

A new central kitchen, which incorporates contemporary cooking and rapid chilling elements to streamline production output, supports product consistency and an enhanced menu at this national park’s historic hotel.

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