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.


CoV in Wayzata, Minn.

Equipment List

  • 1. S/s cabinet
  • 1a. Wood storage cabinet
  • 1b. Holding cabinet
  • 1c. Cabinet
  • 2. Drop-in cold pan
  • 3. Oyster bar fixture
  • 4. Food shields
  • 5. Iced display
  • 6. Undercounter refrigerator,
  • two-section
  • 6a. Underbar pass-thru cooler
  • 6b. Refrigerated sandwich/salad prep rail
  • 6c. Refrigerated base
  • 6d. Reach-in freezer
  • 6e. Wine cooler
  • 6f. Undercounter refrigerator
  • 6g. Back bar cooler, two-section
  • 6h. Underbar ice chest
  • 7. Counter w/sink
  • 7a. End counter
  • 7b. Chef’s counter
  • 8. Mobile worktable
  • 8a. Spreader table
  • 8b. Prep table w/sinks
  • 8c. Clean dishtable w/
  • three-compartment sink
  • 9. Ice transport cart
  • 10. Chilled-water dispenser
  • 11. Island exhaust hood
  • 11a. Exhaust hood
  • 11b. Exhaust hood control panel
  • 11c. Exhaust hood w/makeup plenum
  • 12. S/s wall panel
  • 13. Wood broiler/grill
  • 13a. Salamander broiler
  • 13b. Overfired broiler
  • 14. Pressureless steamer, 10-pan
  • 15. Deep-fat fryer
  • 16. Griddle
  • 17. Four-burner range w/12-in. griddle
  • 17a. Six-burner range w/convection oven base
  • 17b. Six-burner range w/standard oven
  • 18. Double-tiered s/s pass shelf
  • 18a. Wall shelf
  • 18b. Storage shelving
  • 18c. Underbar glass storage w/drainboard
  • 19. Food warmer, overhead
  • 20. 10-gal. tilting steam kettle
  • 21. Two-deck convection oven
  • 22. Smoker
  • 23. French fry cutter
  • 24. Hand sink
  • 24a. Mop sink w/faucet
  • 24b. Four-compartment underbar sink w/faucet
  • 24c. Underbar handsink
  • 25. Fire protection system, wet chemical-type
  • 26. Ingredient bin
  • 27. 40-qt. floor mixer
  • 28. Soda and ice dispenser
  • 29. Iced tea brewer
  • 29a. Coffee brewer
  • 30. Coffee grinder
  • 31. Espresso machine
  • 32. Water filter assembly
  • 33. Corner drainboard
  • 33a. Underbar drainboard
  • 34. Underbar blender station
  • 35. Bar blender
  • 36. POS cabinet w/lights
  • 37. POS machine
  • 38. Trash receptacle
  • 38a. Underbar dry waste
  • 39. Menu holder
  • 40. Soda chase and gun rack
  • 41. Soda gun
  • 42. Underbar combi ice bin
  • 43. Underbar liquor display
  • 44. 16-head beer tower and two rinsers
  • 45. Bar fixture
  • 46. Underbar beer drainer, 30”
  • 47. S/s perforated drain pan

 CoV Floorplan

 march floorplan final

Design Capsule

  • Opened: July 31, 2014
  • Scope of Project: Complete remodel of existing restaurant named Sunsets
  • Size: 6,900 sq. ft. under roof; 2,000 sq. ft. outside on deck
  • Seats: 212 inside, including 20 in the private dining room, 30 at the bar, 12 at the oyster bar; 200 outside
  • Average Check: $36
  • Total Projected Annual Sales: $8 to $9 million based on a full calendar year
  • Transactions/Daily Covers: Summer up to 1,600 per day; winter, 600 per day
  • Hours: 11 a.m. to 1 a.m., Monday though Saturday; 11 a.m. to 11 p.m., Sunday (10 a.m. to 2 p.m., Sunday brunch)
  • Menu Specialties: Brunch — crab cake Benedict, classic eggs Benedict, omelets, breakfast sandwich, French toast, pancakes, huevos rancheros; midday lunch — flatbreads, raw bar, fish tacos, shrimp roll, prosciutto mac and cheese, tomato pesto gnocchi, Italian sausage bucatini, steak frites, cioppino, pan-seared Skuna Bay salmon, fresh ground burgers; dinner — raw bar, burgers, sandwiches, sustainable seafood such as Walleye fish and chips and Skuna Bay salmon; pasta; all-natural farmed baby back ribs, “brick” chicken, soft smoked prime rib, filet mignon and prime New York strip
  • Staff: 60 in winter; 100 in summer
  • Total Project Cost: $3.5 million
  • Equipment Investment: $750,000 for kitchen equipment, underbar equipment and furniture
  • Website: www.covwayzata.com

 Key Players

  • Owner: Genuine Restaurant Group (GRG), the parent company for Craft Kitchen and Bar and Pub 42 (in northern Minneapolis suburbs) and C?V in Wayzata; Dean Vlahos, principal; Steve Anderson (silent partner) and Steve
    Wagenheim (active partner)
  • Executive Chef: Clay Gibbins
  • Chef de Cuisine: Zach Schugel
  • Architect: Shea Inc., Minneapolis; David Shea, CID, NCARB, owner and creative principal
  • Interior Designers: Shea Inc., Minneapolis; David Shea, CID, NCARB, owner and creative principal; and Jennifer Cashman Interior Design, Minneapolis, Jennifer Cashman, principal
  • Kitchen Consultants: Premier Restaurant Equipment and Design Co., Minneapolis; Jim Hara, president
  • Equipment Dealer: Premier Restaurant Equipment and Design Co., Minneapolis
  • Construction: Dering Construction Co., Minneapolis; Adam Dering, principal

Meet The Players 

Jennifer Cashman

Cashman is the principal of Jennifer Cashman Interior Design. A native Minnesotan, she has been in the interior design business for 22 years. Her projects include residential properties in Minnesota and in Telluride, Colo., and assorted other projects. This is her first restaurant project.

Clay Gibbins

IMG 0005-clayThe executive chef of C?V is originally from Lake of the Woods in northern Minnesota. Clay moved to the twin cities after high school and earned a bachelor’s degree in fine arts at the College of Visual Art in St. Paul. Before C?V he worked for McCormick and Schmick’s in Minneapolis, Axel’s Charhouse and Radisson Roseville, as well as Mandalay Bay in Las Vegas. Gibbins enjoys the pastry side of the food industry and loves creating new dishes.

Jim Hara

Prem-HaraHara established Premier Restaurant Equipment & Design 26 years ago with partner Gary Zechmeister. After earning a master’s degree in finance, Hara practiced as a CPA for four years, giving him great appreciation for the need to use experience to provide value to a project. With his experienced team in sales, project management and design, Hara has done work in restaurants, casinos, senior housing facilities, colleges and grocery stores. He is especially proud of his work on the Stratosphere Casino in Las Vegas, Nevada, which is a round, rotating restaurant that sits 1,150 feet in the air.

David Shea, CID, NCARB

David-Shea2-2Shea is owner and creative principal, at Shea Inc., a national design and marketing firm that specializes in creating successful consumer environments using brand development, architecture, interior design, marketing and graphics. Shea’s work specializes in the areas of hospitality, retail and office. As principal creative director on most Shea projects, Shea has been directly involved in the design of more than 400 retail, hospitality and office projects in his firm’s 36-year history.

Zach Schugel

zachC?V’s chef de cuisine grew up in the small German town of New Ulm in southern Minnesota. He moved to Minneapolis a month after graduating high school in 2006 to follow his culinary passion at the Arts Institute International of Minnesota. While at school he participated in as many volunteer and competition teams as he could and became a member of the ACF Junior Culinary Team. His discipline, skill and attention to detail contributed to his being part of the team for James Beard Award-winning chef Alex Roberts who was named Best Chef Midwest in 2010 at Restaurant Alma. At age 21, Schugel landed an opportunity to open an 80-seat restaurant as the executive chef.

Dean Vlahos

Vlahos is the owner of C?V. Born in New Jersey, he has lived in Minnesota for the past 30 years. His restaurant ventures include the national chain Champps Americana, Minnesota-based Redstone American Grill restaurants and local restaurant BLVD Kitchen and Bar.

Photographs courtesy of Premier Equipment and Design Co.; 
photography by Travis Anderson/http://travisandersonphoto.com