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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.

2004 September Facility Design Project of the Month: Northwest Community Hospital, Arlington Heights, Ill

 

Charbroilers, a deck oven, steamers, fryers and other production and serving equipment now occupy a space once furnished with operating tables and gurneys. This Midwest hospital's former surgical suite has been transformed into a foodservice that includes Oasis, a marketplace-style servery, and a full kitchen with patient tray assembly and storage areas.

Facility Design Project of the Month, Apr. 2010: Vince Carter's, Daytona Beach, Fla.

With attention to every detail, this multi-venue restaurant creates an inviting atmosphere for guests and an efficient workplace for staff.

Facility Design Project of the Month, Mar. 2010: Table 31 Italian Steakhouse and Plaza Café, Philadelphia, Penn.

A restaurant operation spanning four floors challenges staff to work efficiently with equipment designed for restaurant and banquet service.

Facility Design Project of the Month, Feb. 2010: Newbridge on the Charles, Dedham, Mass.

This upscale continuing care retirement community's diverse foodservice program features bulk-cooking and blast-chilling capabilities and large preparation spaces that support a restaurant display kitchen, bistro and 23 other points of service.

Facility Design Project of the Month, Jan. 2010: The Humana Café at Eden Park, Cincinnati, Ohio

Servery and kitchen design, including placement of equipment, allow quick service and labor efficiencies in this café, which features freshly prepared food.

Facility Design Project of the Month, Dec. 2009: Hamon Tower at Texas Health Presbyterian Hosptial, Dallas, Tex.

The 17,000-square-foot kitchen contains preparation and production equipment supporting efficient food assembly for patients, two cafes and a catering operation.

Facility Design Project of the Month, Nov. 2009: Barrett Honors College Dining Center at Arizona State University, Tempe, Ariz.

A full array of equipment in the front and back of the house supports staff as they prepare menu items. The students they serve are encouraged to socialize and learn about food as they walk through the 14-station servery.

Facility Design Project of the Month, Oct. 2009: Season's Café, Tampa, Fla.

A 30,000-square-foot renovation in over a two-year period produced a scatter-system cafe and full-service bakery, kitchen with a pod-style tray-assembly system, cold-food production areas and a receiving dock exclusively for foodservice.

Facility Design Project of the Month, Sep. 2009: HUB 51, Chicago, Ill.

A relatively small kitchen footprint allows HUB 51 owners to contain costs and maximize efficiency while delivering high quality food and service to meet the discerning tastes of sophisticated urban customers.

Original Bookbinders, Philadelphia

A $4.5 million renovation revitalized this Philadelphia landmark restaurant, giving it a new open kitchen with enormous firepower, an oyster bar, a huge lobster tank and a restored, clubby President’s Room with an Amazon mahogany bar.

Facility Design Project of the Month, Aug. 2009: Brasserie Pavil, San Antonio, Tex.

Consuming nearly half the space of this authentic French brasserie, a departmentalized kitchen brings a high level of efficiency and cleanliness.

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