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Facility Design Project of the Month

Foodservice Equipment and Supplies magazine’s 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.

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.

Facility Design Project of the Month, July 2009: Live! Market at Indiana Live! Casino, Shelbyville, Ind.

This colorful, marketplace-style foodservice facility featuring display-cooking equipment, retail food displays and a pay-at-the-end POS system brings a fresh concept to Indiana's first land-based Las Vegas-style casino.

Facility Design Project of the Month, Jun. 2009: Paresky Commons at Phillips Academy, Andover, Mass.

An ambitious, $20 million renovation of a treasured historic building provides myriad food platforms on two floors, creating a dining environment unlike anything generations of students and faculty have seen before at this storied Massachusetts school.

Facility Design: Knife & Fork in Atlantic City, N.J.

A beloved restaurant gets a major makeover. 

Facility Design Project of the Month, Sept. 2006: Caffe’ Capri Italian Bar & Grille in Boardman, Ohio

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