Facility Design Project of the Month

Foodservice Equipment and Supplies’ editors examine the workflow, efficiencies, concept expression, design, décor, and equipment and supplies packages that comprise some of the foodservice industry’s latest and greatest projects in this award-winning monthly feature.

The Refectory at the Yale Divinity School

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).

Salamander Resort & Spa in Middleburg, Va.

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.

Café 750 at The Principal Financial Group in Des Moines, Iowa

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.

Industry Kitchen in New York City

A compact kitchen space requires staff to be exceptionally agile and organized as they serve guests gathering in this establishment under the FDR Drive overpass, where they enjoy expansive views of the East River, the Brooklyn and Williamsburg Bridges and the Brooklyn skyline.

South Quad Renovation at the University of Michigan in Ann Arbor, Mich.

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.

CoV in Wayzata, Minn.

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.