Foodservice Equipment & Supplies

MAY 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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● ● ● ● ● ● ● ● ● ● ● ● ● 112 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 facility design p r o j e c t o f t h e m o n t h NACARB, president and architect, Gravity Architecture and Design LLC; Marianne L. Poltar, IIDA, NCIDQ, director of inte- riors and brand and project manager from Gravity Architecture and Design LLC.; and Thomas Galvin, FCSI, president of the Galvin Design Group. "The overall scope of the restaurant turned out well beyond our wildest dreams," Paige says. "We still have the sleek, warm feeling that made the original restaurant successful, and now we ● Opened: Original in 1988; new facility, Oct. 28, 2015 ● Scope of Project: New facility, including front and back of the house, located 800 yards from the original site ● Size: 5,643 sq. ft. (one-third is the front and back kitchen; two-thirds is dining space) ● Seats: 247, including 112 inside in the dining room and private dining room, 85 on the climate-controlled deck and 50 in the bar. The private dining area can accommodate 48 people. Lowering a pair of industrial garage doors divides the space into 2 dining rooms that can each seat up to 24 people. ● Daily Transactions/Covers: 400 ● Average Check: $45 ● Total Annual Sales: N/A ● Hours: 11:30 a.m. to 2 a.m. ● Menu Specialties: Gourmet seafood, most of which comes from the ocean located two blocks from the restaurant, and steak ● Staff: 45 to 50 full-time and part-time employees ● Total Project Cost: $2.8 million ● Equipment Investment: $800,000 ● Website: FACTS OF NOTE The bar area's intimate setting features decorative industrial light fixtures, multiple screens for watching sporting events, plush faux leather bar stools, cork checkered flooring and brick and tile walls. The fire pit on the patio deck exemplifies the use of form and function. Thanks to air condition- ers, ceiling fans, heaters and pull-down rain cov- ers, the patio remains open year-round.

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