Facility Design Project of the Year

Recognizes the best of the Facility Design Projects of the Month; selected based the quality of the design and execution and its ability to meet the operator’s goals.


Click here for a list of past winners.

A thoughtful and thorough execution of a plan supports the property’s overarching mission.

Montana State University takes another leap into foodservice excellence with Rendezvous Dining Pavilion.

Jefferson Marketplace's  stand-out features include a one-stop shop for customers, this dining operation transformed an outdated all-you-care-to-eat dining hall into a multifaceted retail and grocery operation with an educational component.

Rebuilding patient and retail foodservice at Shirley Ryan AbilityLab in Chicago offers patients and guests a dining experience that contributes to patients’ rehabilitation and sense of well-being.

Menu authenticity and unconventional brand identity support Microsoft’s core goal of enhancing the employee experience.

Successfully replacing an inefficient operation, the new kitchen, catering support kitchen, residence hall serveries and retail operations transform the student experience.

With an emphasis on healthful menu items, this all-you-care-to-eat, renovated dining hall features micro-restaurants offering display cooking and self-service.

Entertainment, restaurants and bars come together under one enormous roof.

A culinary support center and contemporary food-themed platforms transform the dining experience in this campus hub.

This 50,000-square-foot destination brewery includes a beer hall, beer deck, beer garden, Brewer's Table restaurant, Scheid Hall, a central kitchen supporting fine dining, and an event center.