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.

Six microrestaurants expose customers to preparation techniques for various cuisines and give staff an opportunity to run their own establishments. As a result, dining services continues to make a significant contribution to the success of this $94.8 million multipurpose facility, earning the highest honor in FE&S' Facility Design Project of the Year competition.

Our judges were impressed by the innovative design elements, including altering equipment to look more like furniture; attention to detail in developing the cookline; and the creative blend of form and function introduced in this $3.5 million renovation that debuted as Q on the Riverwalk at the Hyatt Regency San Antonio in November 2010.

The complex addition of a 23,000-square-foot kitchen and cafeteria at 17-year-old Banner Thunderbird Medical Center in Glendale, Ariz., was part of a $290 million expansion project that included a 200-bed patient tower.

This $30.5 million facility replaced a problematic operation with a practical central kitchen with flexible production systems that can grow as the population increases, earning it the highest honor in FE&S' Facility Design Project of the Year competition.

The approach to practical, creative and flexible layout, as well as attention to energy-efficient equipment and recycled materials, earns this renovation of a 45-year-old dining hall recognition as FE&S' 2011 Facility Design Project of the Year.

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

Located in the Comcast Center in Philadelphia's Center City area, Table 31 was a "bear" to build, according to Chris Scarduzio, chef/owner of Signature Restaurant Group, which leases the space. That's because the building's original design lacked the necessary components for a restaurant.

This colorful, marketplace-style foodservice facility with display-cooking equipment, retail displays and a pay-at-the-end POS system brings a fresh concept to Indiana’s first land-based casino.

An extensive $20 million renovation of this 1930s building at Phillips Academy, a residential secondary school in Massachusetts, provides a new foodservice operation in Paresky Commons. The judges felt the project thoroughly addressed the challenges of renovating such an old space and resulted in a well-integrated design with a sensible flow.

In their first restaurant venture, brothers R.J. and Jerrod Melman (sons of Richard Melman, founder of multiconcept operator Lettuce Entertain You Enterprises) created HUB 51 in Chicago’s River North area. Still in their 20s, the brothers wanted HUB 51 to draw customers in their age group yet appeal to a wider demographic.