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, 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.

Q on the Riverwalk at Hyatt Regency San Antonio

A comprehensive redesign and renovation of this lobby restaurant and bar are part of Hyatt's brand positioning and strategy to highlight food and beverage within its properties. 

The Commisary at the University of Colorado at Boulder

The 6,200-square-foot commissary centralizes many operations (such as vegetable chopping, salad prep, deli meat and cheese slicing, preparation of soups and sauces) that take place in many campus foodservice units.

The Bakery at the Center for Community at University of Colorado at Boulder

The bakery was relocated to C4C from an off-campus site. Some equipment was transferred, such as proofers and floor mixers. New equipment includes revolving rack ovens, scales, a spiral mixer, rounders and sheeters. The bakery produces nearly 80 percent of its output from scratch.

Center for Community at the University of Colorado at Boulder Sustainable Features

Compared to similarly sized buildings, the C4C will be 20 percent to 25 percent more energy and water efficient, according to Beckstrom. A large amount of recycled material was used in the construction of the building, including steel, fly-ash, plastic and glass. The building is on track to receive LEED gold certification at minimum.