Facility Design Project of the Month, Sept. 2006: Caffe’ Capri Italian Bar & Grille in Boardman, Ohio
- Published: September 27, 2006
- Written by Donna Boss, Contributing Editor
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.
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.
Charbroilers, a deck oven, steamers, fryers and other production and serving equipment now occupy a space once furnished with operating tables and stretchers. This 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.
With employee wellness a core value, Union Pacific Railroad encourages healthful eating in its new dining operation's food stations by showcasing fresh food cooked to order on an array of prominently displayed E&S.