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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A culinary support center and contemporary food-themed platforms transform the dining experience in Wilkerson Commons at the University of North Dakota, Grand Forks

With an emphasis on healthful menu items, this renovated, all-you-care-to-eat dining hall features microrestaurants offering display cooking and self-service.

A prototype kitchen and servery at this elementary school and high school set the standard for other renovations — allowing fresh food to become the star of the show.

A chic-casual Italian restaurant features an open kitchen on the main floor and a rooftop bar and patio on the seventh level of a new downtown building.

Bama Dining’s newest stand-alone, all-you-care-to-eat dining facility brings more variety, culinary experience and sense of community to students, faculty and staff on this enormous campus.

A 16,800-square-foot culinary support production center with state-of-the-art bake shop, cold food production, warehousing, cook-chill/sous vide production and packaging supports catering, residential and retail dining operations.

A phased renovation providing a seamless transition between new and old buildings expands foodservice with new storage spaces and improvements to the kitchen, room service and retail operations.

Students were dissatisfied with a very dated and dark dining operation that was not aligned with contemporary customers’ eating habits. High operational costs led to high prices, which resulted in poor sales. “We wanted to create a space that fostered community engagement and promoted health and wellness,” says Adam Millman, director of auxiliary operations for Yale Hospitality. “In addition, the goal was to increase participation and compete with the external dining options by offering menu items they are not able to offer, which is fresh, customizable health- and wellness-focused food.”

A complete overhaul of the main-floor kitchen and creation of a second-floor bar and lounge have launched this renowned New Orleans restaurant into a future that promises tremendous growth.

A dministrators at the Divinity School wanted to turn an underutilized and dated dining space into a space that would foster community through food and conversation. Yale Hospitality and the project team were tasked with reimagining the space to help create this community as well as to create excitement, promote health and wellness and increase participation in the dining program. The team was also charged with reducing overhead operating expenses, including lowering energy consumption and reducing labor, which was possible through support from the new Culinary Support Center (CSC).

An expansion and renovation project elevated student education and dining.

Harrimans Virginia Piedmont Grill, Gold Cup Wine Bar, the Cooking Studio, a culinary garden and a full-service kitchen supporting restaurants, banquets and room service offer guests a unique experience when they visit this luxury resort and spa set on 340 acres in this historic village.

A U-shaped tasting bar, a patio with a retractable roof, a fireplace on the patio and an island prep space in the restaurant’s organized, efficient kitchen are among the elements first introduced at this location.

This renovated bistro-style dining environment focuses attention on the culinary staff and their creations while inviting employees to relax in spaces that encourage community building.