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.

Menno Haven Retirement Communities: New Central Culinary Center and Cafe Bring Consistency, Efficiency

A new central culinary center and cafe serve residents and guests at Menno Haven Retirement Communities, a continuing care retirement community in Chambersburg, Pa. Both the culinary center and cafe reside in the new rehabilitation center, part of Menno Haven’s 5-year, $100 million strategic plan named Project Genesis. The rehabilitation center replaces a portion of the original 1964 nursing home. The larger plan includes the addition of a 35,000-square-foot Resident Life Center, the addition of Memory Care Houses, a new healthcare center and new independent living cottages.

Mercyhealth’s Javon Bea Hospital and Physician Clinic – Riverside:A Fresh Start for Room Service and Retail Services

Four years ago, Mercyhealth expanded into northern Illinois when it merged with Rockford Health System. Since the merger, Mercyhealth has invested more than $1 billion in the Rockford region to improve access to primary and specialty care services, hired more than 250 new multispecialty physicians and invested tens of millions of dollars into renovating the existing Rockford Memorial Hospital, renamed Javon Bea Hospital Rockton. It also built the $505 million Javon Bea Hospital and Physician Clinic – Riverside, which serves as a regional hub for highly specialized care for children and adults. The 6-story facility sits on 263 acres and is a 194-bed regional tertiary referral hospital. It offers the highest level of emergency and trauma services, plus the highest level of neonatal and pediatric services. The facility features a rooftop playground and healing garden that is an acre in size.

Mount Holyoke College: New Construction Consolidates Dining from Six to One

When students, faculty, staff and visitors walk into the new Dining Commons at Mount Holyoke College they see a 2-door, 6-feet-high herb cultivator with a dozen herbs from locally sourced seeds growing in 12 different climate zones. Every so often, a chef opens the doors and clips herbs for that day’s menu items.

A Retro-Renovation for the Ages in Yellowstone National Park

Nearly 4.1 million people visited Yellowstone National Park in 2018, and each day nearly 3,100 of these visitors dined at Canyon Lodge, bringing the total number of meals served from May until mid-autumn to 458,000. To please the diverse demographic that visits this national park, the menu must include everything from rotisserie chicken and vegetarian Swiss steak to customizable noodle bowls and grab-and-go flatbreads. The dining environment must also leave positive, memorable impressions unlike anything guests have seen in other parts of the vast park.

The University of Alabama Brings Action to the Front of the House

A contemporary makeover for Lakeside Dining Hall and an existing convenience store on The University of Alabama (UA) campus was long overdue. “Because of the proximity to the north campus residential communities, it is also the most convenient student service location to the greatest number of campus residents,” says Kristina Patridge, director of University Dining Service. “With dated finishes and limitations for innovation, we wanted a renovation for this facility for years.” Funding and strategic timing came together for the project’s completion in 2018.

Flexible Design a Home Run at Impact Field

Impact Field — a new ballpark in suburban Chicago and home of the Chicago Dogs, an independent minor league baseball team — brings a new dimension to the entertainment district in Rosemont, Ill. The team played its first home game at Impact Field on May 25 of last year.

Renovating for Enrollment Increase and Staff Efficiency at Edna Rowe Elementary School

Students and foodservice staff at Edna Rowe Elementary School in Dallas started the new 2018–19 school year with a renovated kitchen, servery and dining room. “The entire foodservice operation is more efficient for the staff, who prepare and serve food to more students through the new serving lines with greater ease and in less time than they did before the renovation,” says Michael Rosenberger, executive director of Food and Child Nutrition services at the Dallas Independent School District (ISD).