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.

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

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.

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.

Café Med at Yale Medical School

Students were dissatisfied with a very dated and dark dining operation that was not aligned with contemporary customers’ eating habits. High operational costs led to high prices, which resulted in poor sales. “We wanted to create a space that fostered community engagement and promoted health and wellness,” says Adam Millman, director of auxiliary operations for Yale Hospitality. “In addition, the goal was to increase participation and compete with the external dining options by offering menu items they are not able to offer, which is fresh, customizable health- and wellness-focused food.”