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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.

The Marketplace at SAS Institute Inc., Cary, N.C.

A sleek, open and visually pristine design allows the food at The Marketplace to take center stage and invites SAS customers to relax while enjoying the menu fare.

Pollock Dining Commons Renovation at Penn State University in University Park, Pa.

Themed, restaurant-style platform stations with an array of equipment provide maximum menu flexibility and offer students and faculty at this land-grant university a fresh, lively dining experience.

Hospitality Center at the College of DuPage in Glen Ellyn, Ill.

The addition of two instructional kitchens serving restaurants that are open to the public, as well as three other instructional kitchens, an amphitheater and a six-room hotel increased student enrollment, partnerships with local businesses and industry, and services for community members.

SODO Kitchen at Starbucks Headquarters in Seattle

Equipped to show off the culinary staff's talents and the selection of fresh, local and sustainable ingredients, this renovated café attracts both Starbucks employees and the public.

University of Wisconsin-Madison Union South

Six micro-restaurants expose Union South customers to preparation techniques for various cuisines and give staff an opportunity to run their own establishments.

Catalyst Restaurant in Kendall Square, Cambridge, Mass.

A showcase-style, elevated exposition kitchen supported by a production and banquet facility allows culinary staff to create high-end casual fare in a contemporary, organic environment that features an 85-foot-long bar, floor-to-ceiling glass and a variety of natural and industrial surfaces.

Cafe 1910 and Kitchen at Swedish/Issaquah Medical Center

Greater Issaquah-Sammamish is a fast-growing suburban community on the east side of Seattle. To meet this population’s healthcare needs—not only to get well after an illness or accident, but to stay well—Swedish Health Services opened a five-level community medical center that includes a 175-bed, 353,250-square-foot acute-care hospital with 14 interventional platforms, imaging and emergency departments, a cancer institute and support services; a comprehensive ambulatory care center; a 175,000-square-foot medical office building with a retail mini mall; and structured parking, on a 12.5-acre site in the scenic Cascade foothills.

Wyndham Grand Hotel and Spa Dining at the Wyndham Grand Orlando Resort Bonnet Creek

A comprehensive foodservice program helps set this new resort property apart from its competition.

Facility Design Project of the Month, Oct. 2011:Arthur W. Ferguson Elementary School School District of the City of York, York City, Pa.

Energy-saving kitchen equipment, energy management systems and zero-waste strategies are helping accumulate the points necessary for this elementary school to obtain LEED Platinum certification.

Facility Design Project of the Month, Sept. 2011: Sky Box Sports Bar and H Lounge at the Hollywood Casino at Charles Town Races, W.Va

A contemporary sports bar and restaurant perched above the casino feature equipment that enables staff to produce sophisticated, yet casual, food and drinks. Live entertainment and an interactive bar on the main casino level contribute to the venue's popularity.

Facility Design Project of the Month, Aug 2011: Harbor House in Milwaukee, Wis.

A long production line, an expansive oyster and seafood bar and extraordinary views of Milwaukee museums and Lake Michigan set this upscale seafood restaurant apart from Bartolotta Management Group's other restaurants in this classic Midwestern city.

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