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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Featuring high-level integration of scientific research and patient care in a rehabilitation hospital, the 17-month-old Shirley Ryan AbilityLab in Chicago strives to inspire and promote healing. The $550 million, 27-story rehabilitation center comprises 1.2 million square feet, including 800,000 square feet devoted to clinical care and research.

Two new Yale Colleges, Benjamin Franklin and Pauli Murray, officially opened their doors in August 2017 after a three-year construction period.

Ohio University transforms an all-you-care-to-eat dining facility into a retail and grocery venue.

Students and foodservice staff at Edna Rowe Elementary School in Dallas started the new 2018–19 school year with a renovated kitchen, servery and dining room. “The entire foodservice operation is more efficient for the staff, who prepare and serve food to more students through the new serving lines with greater ease and in less time than they did before the renovation,” says Michael Rosenberger, executive director of Food and Child Nutrition services at the Dallas Independent School District (ISD).

Redesigning the entire circulation of space throughout the historic Memorial Union presented daunting challenges for the design team.

Foodservice production for room service and retail dining at Sanford Health System’s North Broadway campus in Fargo, N.D., was long overdue for an overhaul after nearly 18 years since the prior renovation. The renovated healthcare facility opened in April 2018.

This Colorado club took on an ambitious replacement of an old facility and introduced new kitchens, restaurants, lounges and beverage bars.

Located in a cluster of restaurants and businesses that share a courtyard, The Refuge Steakhouse & Bourbon Bar offers a casual-elegant dining experience and features wood-fired steaks, seafood and pastas. “We also feature the largest bourbon selection in North Houston and the friendliest service that you just can’t find anywhere else in town,” owner Mark Zientek says. In addition to the on-site restaurant operations, off-site catering constitutes nearly 30 percent of the restaurant’s business.

Adaptive reuse of two historic brick warehouses in Oklahoma City transformed this space into a two-story dining space and concert area, a mezzanine bar and an open-air lounge.

Harvard University’s John F. Kennedy School of Government, also called the Harvard Kennedy School (HKS), embarked on a major construction project to enclose its assorted buildings and bring them into a connected network. Its foodservice facility, designed more than 40 years earlier, had long outgrown its kitchen facilities. “The mission in creating a new cafe and kitchen space was to make a more robust cafe, with a kitchen and all relevant storage immediately connected, that could support a healthy, sustainable community with growth,” says David Davidson, managing director for Harvard University Dining Services (HUDS).

The Restaurants at Southwest offers students six restaurants with a la carte service, all in a cashless operation.

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