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.

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.

Merging function and form, this university's marketplace-style dining operations provide a front-line and back-of-the-house showcase for equipment and supplies.