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.


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

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 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.

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.

Charbroilers, a deck oven, steamers, fryers and other production and serving equipment now occupy a space once furnished with operating tables and stretchers. This 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.

A beloved restaurant gets a major makeover. 

With employee wellness a core value, Union Pacific Railroad encourages healthful eating in its new dining operation's food stations by showcasing fresh food cooked to order on an array of prominently displayed E&S.