Supported by a bakery and central commissary, this market-style dining concept features authentically themed micro-restaurants that contribute to the community-oriented environment created in this unique center.
Conversion from a cook-serve to a cook-chill system that combines blast-chill and liquid-cooling systems results in efficient quality control and notable labor and energy savings at this LEED gold-certified central kitchen.
The 6,200-square-foot commissary centralizes many operations (such as vegetable chopping, salad prep, deli meat and cheese slicing, preparation of soups and sauces) that take place in many campus foodservice units.
A marketplace-style dining concept in the renovated College Center building features cook-to-order and freshly prepared foods at stations that entice customers to interact with one another and dining staff more frequently than ever.
The bakery was relocated to C4C from an off-campus site. Some equipment was transferred, such as proofers and floor mixers. New equipment includes revolving rack ovens, scales, a spiral mixer, rounders and sheeters. The bakery produces nearly 80 percent of its output from scratch.
Attention to detail at this brasserie and bakery are reflected in every facet of the design and build-out of the dining areas, kitchen and bakery — from the zinc-top bar to the hand-painted tiles and exhaust hoods with ultraviolet grease control.
The renovation of this 45-year-old dining hall reaffirms CSU's commitment to sustainable practices through the use of new, energy-efficient equipment and recycled materials.
A kitchen equipped with state-of-the-art equipment allows students to experience the joys of fine dining food preparation. This design project also includes a deli kitchen and dining/banqueting area.
The upscale boutique hotel uses a small but very efficient kitchen to support its restaurant, bar, catered events and room service operations
This renovated foodservice operation uses a compact and efficient kitchen to support a room service program for patients and a college-campus-style marketplace.
A glass-enclosed servery, two spacious commons and a display kitchen offer student-customers a dining experience unlike any other on this Houston campus.
A cooking suite and sous vide preparation allow this restaurant's chefs to efficiently and productively execute an eclectic, upscale menu.
Charbroilers, a deck oven, steamers, fryers and other production and serving equipment now occupy a space once furnished with operating tables and gurneys. This Midwest hospital's former surgical suite has been transformed into a foodservice that includes Oasis, a marketplace-style servery, and a full kitchen with patient tray assembly and storage areas.