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 renovation and addition to the South Quad residence hall allowed the university to consolidate West Quad dining into one dining hall and café that serves residential and retail customers. The kitchen expansion includes more storage and a commissary.

A complete makeover following Hurricane Sandy gave this waterfront restaurant and tiki bar a fresh look and a new start.

Kitchen and café renovations and a room service–style program take this stellar foodservice program to new heights to the delight of patients, visitors, staff and students.

Eastern European cuisine welcomes customers at a brasserie featuring a display cooking suite, an eclectic wine and cheese bar, and a grab-and-go skyway café that utilizes ventless cooking equipment.

An extensive restaurant renovation brings authentic Italian cuisine to this five-star, five-diamond resort.

An overhaul of an old police headquarters building transforms an industrial space into a restaurant with three cooklines and the sounds and textures of Mexico and Southern California.

An airy, open kitchen and easy-to-navigate servery with several culinary concepts provide enormous menu variety and an innovative, educational and sustainable dining experience.

A three-phase renovation revives a café, storage rooms, dining rooms and a central kitchen at this continuing care retirement community.

With walls of windows opening onto Lake Minnetonka, this restaurant features an open kitchen with a wood-fired grill and smoker, a marble oyster bar and a 28-foot liquor bar.

An adaptive reuse of a classic building, this restaurant blends historic and contemporary decor, placing the guests' focus on a compact yet efficient open kitchen.

Self-sustaining, mini-restaurant platforms, a community market and a support kitchen transform this college’s dining landscape with stunning designs and a creative approach to culinary experiences. 

Conversion of a 73-year-old building into a contemporary housing, dining and learning establishment brings a fresh approach to a support kitchen and servery with micro-restaurants emphasizing local, fresh and colorful cuisine.

A renovated campus center eatery with a focus on sustainability and fresh, healthful food features 10 self-contained, European-inspired bistro-style concepts that offer a casual, urban dining experience, as well as the gourmet Harvest Market.

A creative approach to serving staff, this multiphase project transformed the main kitchen and employee café into an efficient, contemporary facility without interrupting patient services.