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.
Greater Issaquah-Sammamish is a fast-growing suburban community on the east side of Seattle. To meet this population’s healthcare needs—not only to get well after an illness or accident, but to stay well—Swedish Health Services opened a five-level community medical center that includes a 175-bed, 353,250-square-foot acute-care hospital with 14 interventional platforms, imaging and emergency departments, a cancer institute and support services; a comprehensive ambulatory care center; a 175,000-square-foot medical office building with a retail mini mall; and structured parking, on a 12.5-acre site in the scenic Cascade foothills.
A comprehensive foodservice program helps set this new resort property apart from its competition.
Energy-saving kitchen equipment, energy management systems and zero-waste strategies are helping accumulate the points necessary for this elementary school to obtain LEED Platinum certification.
A contemporary sports bar and restaurant perched above the casino feature equipment that enables staff to produce sophisticated, yet casual, food and drinks. Live entertainment and an interactive bar on the main casino level contribute to the venue's popularity.
A long production line, an expansive oyster and seafood bar and extraordinary views of Milwaukee museums and Lake Michigan set this upscale seafood restaurant apart from Bartolotta Management Group's other restaurants in this classic Midwestern city.
A comprehensive redesign and renovation of this lobby restaurant and bar are part of Hyatt's brand positioning and strategy to highlight food and beverage within its properties.
A fast-track design and installation process, complicated logistics and small footprints challenged the design team to work at top efficiency to produce the restaurants and lounges for this resort's new Casino Club.
Supported by a bakery and central commissary, this market-style dining concept features authentically themed micro-restaurants that contribute to the community-oriented environment created in this unique center.
The 6,200-square-foot commissary centralizes many operations (such as vegetable chopping, salad prep, deli meat and cheese slicing, preparation of soups and sauces) that take place in many campus foodservice units.
The bakery was relocated to C4C from an off-campus site. Some equipment was transferred, such as proofers and floor mixers. New equipment includes revolving rack ovens, scales, a spiral mixer, rounders and sheeters. The bakery produces nearly 80 percent of its output from scratch.