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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, Feb 2011, R2L in Philadelphia, PA

A cooking suite and sous vide preparation allow this restaurant's chefs to efficiently and productively execute an eclectic, upscale menu.

Facility Design Project of the Month, Jan 2011, Metropolitan State Hospital, Norwalk, Calif.

Conversion from a cook-serve to a cook-chill system that combines blast-chill and liquid-cooling systems results in efficient quality control and notable labor and energy savings at this LEED gold-certified central kitchen.

Facility Design Project of the Month, Dec 2010, Lorain County College The MarketPlace at Lorain County Community College Elyria, Ohio

A marketplace-style dining concept in the renovated College Center building features cook-to-order and freshly prepared foods at stations that entice customers to interact with one another and dining staff more frequently than ever.

Facility Design Project of the Month, Nov 2010, Cassis American Brasserie & Bakery, St. Petersburg, Fla.

Attention to detail at this brasserie and bakery are reflected in every facet of the design and build-out of the dining areas, kitchen and bakery — from the zinc-top bar to the hand-painted tiles and exhaust hoods with ultraviolet grease control.

Facility Design Project of the Month, Oct. 2010: Braiden Dining Center at Colorado State University in Ft. Collins, Colo.

The renovation of this 45-year-old dining hall reaffirms CSU's commitment to sustainable practices through the use of new, energy-efficient equipment and recycled materials.

Facility Design Project of the Month, Sept. 2010: DiVINE Kitchen & Bar at Hotel Clarence in Seneca Falls, N.Y.

The upscale boutique hotel uses a small but very efficient kitchen to support its restaurant, bar, catered events and room service operations

Facility Design Project of the Month, July Aug. 2010: Duncan and McMurtry Colleges at Rice University, Houston

A glass-enclosed servery, two spacious commons and a display kitchen offer student-customers a dining experience unlike any other on this Houston campus.

2004 September Facility Design Project of the Month: Northwest Community Hospital, Arlington Heights, Ill

 

Charbroilers, a deck oven, steamers, fryers and other production and serving equipment now occupy a space once furnished with operating tables and gurneys. This Midwest 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.

Facility Design Project of the Month, Apr. 2010: Vince Carter's, Daytona Beach, Fla.

With attention to every detail, this multi-venue restaurant creates an inviting atmosphere for guests and an efficient workplace for staff.

Facility Design Project of the Month, Mar. 2010: Table 31 Italian Steakhouse and Plaza Café, Philadelphia, Penn.

A restaurant operation spanning four floors challenges staff to work efficiently with equipment designed for restaurant and banquet service.

Facility Design Project of the Month, Feb. 2010: Newbridge on the Charles, Dedham, Mass.

This upscale continuing care retirement community's diverse foodservice program features bulk-cooking and blast-chilling capabilities and large preparation spaces that support a restaurant display kitchen, bistro and 23 other points of service.

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