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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.

The Egg at The Culinary Institute of America, Hyde Park, N.Y.

An expansion and renovation project elevated student education and dining.

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.

The District on West Green in Boyd Hall at Ohio University in Athens, Ohio

With an emphasis on healthful menu items, this renovated, all-you-care-to-eat dining hall features microrestaurants offering display cooking and self-service.

Terza Ristorante and La Vetta Bar Nel Cielo in Rochester, Minn.

A chic-casual Italian restaurant features an open kitchen on the main floor and a rooftop bar and patio on the seventh level of a new downtown building.

Culinary Support Center, The Refectory at the Yale Divinity School and Café Med at the Yale Medical School at Yale University

A 16,800-square-foot culinary support production center with state-of-the-art bake shop, cold food production, warehousing, cook-chill/sous vide production and packaging supports catering, residential and retail dining operations.

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.”

The Refectory at the Yale Divinity School

A dministrators at the Divinity School wanted to turn an underutilized and dated dining space into a space that would foster community through food and conversation. Yale Hospitality and the project team were tasked with reimagining the space to help create this community as well as to create excitement, promote health and wellness and increase participation in the dining program. The team was also charged with reducing overhead operating expenses, including lowering energy consumption and reducing labor, which was possible through support from the new Culinary Support Center (CSC).

Salamander Resort & Spa in Middleburg, Va.

Harrimans Virginia Piedmont Grill, Gold Cup Wine Bar, the Cooking Studio, a culinary garden and a full-service kitchen supporting restaurants, banquets and room service offer guests a unique experience when they visit this luxury resort and spa set on 340 acres in this historic village.

Café 750 at The Principal Financial Group in Des Moines, Iowa

This renovated bistro-style dining environment focuses attention on the culinary staff and their creations while inviting employees to relax in spaces that encourage community building.

Beer Hall, Beer Garden, Brewer’s Table and Scheid Hall at Surly Brewery MSP in Minneapolis–St. Paul

Four venues and a central kitchen supporting casual and fine dining marry efficiency with design detail to bring a memorable experience to guests visiting this Minneapolis–St. Paul destination brewery.

Industry Kitchen in New York City

A compact kitchen space requires staff to be exceptionally agile and organized as they serve guests gathering in this establishment under the FDR Drive overpass, where they enjoy expansive views of the East River, the Brooklyn and Williamsburg Bridges and the Brooklyn skyline.

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