Part of the Radisson Blu, FireLake Grill House and Cocktail Bar sits adjacent to the hotel's ultramodern lobby and just a skyway away from the Mall of America, a 520-store shopping facility that draws 42 million visitors annually. The first hotel directly connected to the Mall of America, the Radisson Blu serves as a refuge for people visiting the mall. The hotel also attracts guests attending meetings and other events that occur on this property.
Customization brings new flavors and menu variety to the food-concept platforms at this all-you-care-to-eat marketplace.
Students have an opportunity to learn their trade on state-of-the-art equipment situated on two tower floors and in a penthouse suite.
Multiple microrestaurant platforms and neighborhood dining options offer customers menu variety, entertaining display cooking and a uniquely designed, energetic interior that promotes interactions within the college community.
Replacing an aging facility, the multiplatform Wildflower Café features culinary variety while room service offers patients a restaurant-style, on-demand food delivery system.
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.
