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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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.

The new kitchen at the University of Kentucky HealthCare's Albert B. Chandler Hospital supports patient meals, retail venues and dining rooms.

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

Inside the new Village Center Dining and Community Commons at the University of Colorado Boulder.

This high-end gourmet cafe in Nashville, Tenn., moves production out front and provides the convenience and functionality of a market.

Kansas State University transforms students’ expectations of college dining with custom menu options, seating close to the culinary action, an educational component and late-night grab-and-go options.

Zurich Café offers contemporary dining, display cooking and a from-scratch, locally sourced menu.

This upscale version of Aqua Grill in Ponte Vedra Beach, Fla., keeps loyal guests happy while attracting new guests with creativity, efficiency and a commitment to high standards.

Three restaurants, a micromarket, a physicians lounge and a kitchen give new life and vitality to this healthcare foodservice operation.

Renovation decreases student wait time while the new service line improves employee morale at this Marion, Iowa, high school.

Gonzaga University’s new building contains a kitchen, catering support kitchen, residence hall serveries, and retail operations — all of which transform the student experience.

Menu authenticity and unconventional brand identity support Microsoft’s core goal of enhancing the employee experience.

Renovations brought Fresh2Go and The Marketplace, adding a bright, contemporary ambience and incorporating new menu offerings that encourage students to eat more healthfully.

A one-of-a-kind experience brings culinary food exploration and education in partnership with local food concepts.