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.

Advertisement

A restaurant operation spanning four floors challenges staff to work efficiently with equipment designed for restaurant and banquet service.

A $4.5 million renovation revitalized this Philadelphia landmark restaurant, giving it a new open kitchen with enormous firepower, an oyster bar, a huge lobster tank and a restored, clubby President’s Room with an Amazon mahogany bar.

This upscale continuing care retirement community's diverse foodservice program features bulk-cooking and blast-chilling capabilities and large preparation spaces that support a restaurant display kitchen, bistro and 23 other points of service.

Consuming nearly half the space of this authentic French brasserie, a departmentalized kitchen brings a high level of efficiency and cleanliness.

Servery and kitchen design, including placement of equipment, allow quick service and labor efficiencies in this café, which features freshly prepared food.

This colorful, marketplace-style foodservice facility featuring display-cooking equipment, retail food displays and a pay-at-the-end POS system brings a fresh concept to Indiana's first land-based Las Vegas-style casino.

The 17,000-square-foot kitchen contains preparation and production equipment supporting efficient food assembly for patients, two cafes and a catering operation.

An ambitious, $20 million renovation of a treasured historic building provides myriad food platforms on two floors, creating a dining environment unlike anything generations of students and faculty have seen before at this storied Massachusetts school.

A full array of equipment in the front and back of the house supports staff as they prepare menu items. The students they serve are encouraged to socialize and learn about food as they walk through the 14-station servery.

A beloved restaurant gets a major makeover. 

A 30,000-square-foot renovation in over a two-year period produced a scatter-system cafe and full-service bakery, kitchen with a pod-style tray-assembly system, cold-food production areas and a receiving dock exclusively for foodservice.

A relatively small kitchen footprint allows HUB 51 owners to contain costs and maximize efficiency while delivering high quality food and service to meet the discerning tastes of sophisticated urban customers.