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.

The Refuge Steakhouse & Bourbon Bar Features a Casual-Elegant Dining Experience

Located in a cluster of restaurants and businesses that share a courtyard, The Refuge Steakhouse & Bourbon Bar offers a casual-elegant dining experience and features wood-fired steaks, seafood and pastas. “We also feature the largest bourbon selection in North Houston and the friendliest service that you just can’t find anywhere else in town,” owner Mark Zientek says. In addition to the on-site restaurant operations, off-site catering constitutes nearly 30 percent of the restaurant’s business.

New Building, Kitchen and Cafe Invigorate Harvard Kennedy School

Harvard University’s John F. Kennedy School of Government, also called the Harvard Kennedy School (HKS), embarked on a major construction project to enclose its assorted buildings and bring them into a connected network. Its foodservice facility, designed more than 40 years earlier, had long outgrown its kitchen facilities. “The mission in creating a new cafe and kitchen space was to make a more robust cafe, with a kitchen and all relevant storage immediately connected, that could support a healthy, sustainable community with growth,” says David Davidson, managing director for Harvard University Dining Services (HUDS).

Rebuilding Patient and Retail Foodservice at Shirley Ryan AbilityLab in Chicago

Featuring high-level integration of scientific research and patient care in a rehabilitation hospital, the 17-month-old Shirley Ryan AbilityLab in Chicago strives to inspire and promote healing. The $550 million, 27-story rehabilitation center comprises 1.2 million square feet, including 800,000 square feet devoted to clinical care and research.

The Jones Assembly Brings Together Dining and Entertainment

Adaptive reuse of two historic brick warehouses in Oklahoma City transformed this space into a two-story dining space and concert area, a mezzanine bar and an open-air lounge.

Caviar & Bananas Merges Specialty Market with Cafe

This high-end gourmet cafe in Nashville, Tenn., moves production out front and provides the convenience and functionality of a market.