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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.

Facility Design Project of the Month, Jun. 2009: Paresky Commons at Phillips Academy, Andover, Mass.

An ambitious, $20 million renovation of a treasured historic building provides myriad food platforms on two floors, creating a dining environment unlike anything generations of students and faculty have seen before at this storied Massachusetts school.

Facility Design: Knife & Fork in Atlantic City, N.J.

A beloved restaurant gets a major makeover. 

Facility Design Project of the Month, Sept. 2006: Caffe’ Capri Italian Bar & Grille in Boardman, Ohio

Facility Design Project of the Month, Aug. 2006: Café 37 at One South Dearborn in Chicago

Old Original Bookbinders, Philadelphia reopens it's doors

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.

2005 Facility Design Project of the Year: Ah Sin at the Paris Las Vegas Hotel & Casino, Las Vegas, Nev.

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 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.

Facility Design Project of the Month May 2004: Neilson Dining Hall at Rutgers University

The Dining Room at Union Pacific Center, Omaha, Neb.

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.

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