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.

Blue Wall Café at the UMass Amherst Lincoln Campus Center

A renovated campus center eatery with a focus on sustainability and fresh, healthful food features 10 self-contained, European-inspired bistro-style concepts that offer a casual, urban dining experience, as well as the gourmet Harvest Market.

Puesto in San Diego, Calif.

An overhaul of an old police headquarters building transforms an industrial space into a restaurant with three cooklines and the sounds and textures of Mexico and Southern California.

Crossings Restaurant in South Pasadena, Calif.

An adaptive reuse of a classic building, this restaurant blends historic and contemporary decor, placing the guests' focus on a compact yet efficient open kitchen.

University of Michigan East Quad in Ann Arbor

Conversion of a 73-year-old building into a contemporary housing, dining and learning establishment brings a fresh approach to a support kitchen and servery with micro-restaurants emphasizing local, fresh and colorful cuisine.

Local Point in Lander Hall at University of Washington in Seattle

This new urban dining hall leverages a flexible foodservice equipment package and utility distribution system to implement a cook-to-flow system that helps provide students with a varied menu of restaurant-quality food.

The Restaurants at Woodland, Indiana University–Bloomington

By working with Culinary Institute of America-trained chefs to develop menus, the IU culinary staff give customers a new dining experience at nine microrestaurants in a unique campus environment.