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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.

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.

Crossroads Café and The Shack at William Jessup University in Rocklin, Calif.

Multiple micro-restaurant platforms and neighborhood dining offer customers menu variety, entertaining display cooking and a uniquely designed, energetic interior that promotes interactions within the college community.

The Central Kitchen at The Johns Hopkins Hospital in Baltimore

A 30,000-square-foot central kitchen with cook-chill technology and pods supports staff who prepare 13,000 meals daily for patients on 125 specialized diets and food for employees and guests.

Restaurant R’evolution at the Royal Sonesta Hotel New Orleans

A complete renovation creating main and exposition kitchens and seven dining rooms in the Royal Sonesta New Orleans brings together the inspiration and talent of two renowned chefs who are reinterpreting classic Cajun and Creole cuisine.

Danforth Dining Hall at the University of Rochester, Rochester, N.Y.

This dining hall's transformation features a customized version of Aramark's Fresh Food Company that allows notable variety, flexibility and dining transparency in its three self-contained pods, which serve as mini-kitchens.

The Marketplace at SAS Institute Inc., Cary, N.C.

A sleek, open and visually pristine design allows the food at The Marketplace to take center stage and invites SAS customers to relax while enjoying the menu fare.

Pollock Dining Commons Renovation at Penn State University in University Park, Pa.

Themed, restaurant-style platform stations with an array of equipment provide maximum menu flexibility and offer students and faculty at this land-grant university a fresh, lively dining experience.

Hospitality Center at the College of DuPage in Glen Ellyn, Ill.

The addition of two instructional kitchens serving restaurants that are open to the public, as well as three other instructional kitchens, an amphitheater and a six-room hotel increased student enrollment, partnerships with local businesses and industry, and services for community members.

SODO Kitchen at Starbucks Headquarters in Seattle

Equipped to show off the culinary staff's talents and the selection of fresh, local and sustainable ingredients, this renovated café attracts both Starbucks employees and the public.

University of Wisconsin-Madison Union South

Six micro-restaurants expose Union South customers to preparation techniques for various cuisines and give staff an opportunity to run their own establishments.

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