Facility Design Project of the Month

Each month, FE&S spotlights a project worth talking about, with in-depth coverage from concept through completion including a kitchen equipment floor plan.

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Bay St. Louis, a quaint seaside city in southern Mississippi, recently welcomed Thorny Oyster, an upscale seafood bistro and bar in the new Pearl Hotel. The restaurant’s focal point, a display kitchen, allows guests to watch culinary staff create Southern-style menu items ranging from bouillabaisse and red snapper amandine to seafood plateaus.

An all-you-care-to-eat dining commons and a retail cafe offer students myriad new menu and seating options.

California Polytechnic State University (more commonly known as Cal Poly) in San Luis Obispo, Calif., welcomes the new 3-story, 35,400-square-foot Vista Grande Dining Complex. The first level contains two retail concepts, along with a registered dietitian’s office. The facility’s second level, Vista Grande Dining Pavilion, houses a campus dining hall offering six microrestaurant concepts, each with its own identity, and a production kitchen. Administrative offices and a large meeting room occupy the third level.

Oklahoma City welcomed a new convention center in January 2021, nine years after design began. The $288 million project was funded by the Metropolitan Area Projects Plan 3 (MAPS 3) capital improvement program in Oklahoma City. MAPS 3 uses a one-cent, limited-term sales tax to pay for debt-free projects.

MetroHealth Main Campus Medical Center, Cleveland

From its inception, the design of Aba in Austin, Texas, called for 75% of its seating outdoors.

A retirement community in Oregon elevates the traditional independent senior living experience.

This renovation blends a foodservice and grocery market concept and also creates a large halal-certified residential dining facility.

A new dining hall opens new vistas for students, faculty and staff at The Thacher School.

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