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.

Issue link: http://fesmag.epubxp.com/i/815772

Contents of this Issue

Navigation

Page 116 of 152

● ● ● ● ● ● ● ● facility design p r o j e c t o f t h e m o n t h also have a more industrial, contemporary yet sophisticated appearance. We've increased the business by 75 percent since the move." Layout was the biggest challenge the team faced, according to Poltar, who served as interior designer for this job. "We had to provide a large private dining area for about 50 people. We wanted to make it feel part of the main dining area and not a secluded room off to the side. In addition, the owner wanted the bar to be separated from the main dining area but easily accessible from the main entry and main dining." As guests walk through the door, a host greets them. An eclectic industrial light fixture sparkles over the host stand. Straight ahead stands a glass- enclosed wine display. Walking further into Aqua Grill, guests continue either to the left, where they enter the full-service bar, or to the right, into the main dining room, which features a display window that looks onto the exhibition kitchen and site of the culinary show. Decorative light fixtures, mosaic tiles, reclaimed wood, colorful painted walls and warm woods are featured throughout the space. "The old restaurant had mostly booths and few tables," Paige says. "The new restaurant has mostly tables and only four booths." Two massive 15-foot-high water walls rise in the middle of the main dining room. With the water features on their left and the kitchen on their right, guests look through floor-to-ceiling windows to see an outside patio deck. This outdoor space overlooks a pond surrounding a water fountain. "When the weather is cooler or rainy, the patio can be fully enclosed with the automatic screens and is warmed by ceiling-mounted heaters," Poltar says. The patio also features a fire pit that when lit warms the space. Walking to the left of the water wall, guests enter a private dining room, which can seat up to 48 people. "When the dining room is being used for private 114 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 © 2016 Libbey Inc. all set TO STRENGTHEN YOUR BOTTOM LINE The Performa Collection from Master's Reserve ® is high-performance glassware for your choice high-volume venues. Discover our Neo and Contour patterns at libbey.com neo contour NEO AND CONTOUR STEMWARE new ● Proprietor: Cary Hart ● Managing Partner: Cary Paige ● Executive Chef: Mike Thomashunis ● Architect and Interior Designer: Gravity Architecture and Design LLC, Orlando, Fla.; Raymond R. Schaefer, AIA, NCARB, president and architect; and Marianne L. Poltar, IIDA, NCIDQ, director of interiors and brand, and project manager ● Foodservice Design Consultant: Galvin Design Group Inc., Winter Garden, Fla.; Thomas Galvin, FCSI, president ● Equipment Dealer: Edward Don & Company, Miami office; John Koehler, project manager ● Owners Representative and Construction Manager: Meek Companies, Jacksonville, Fla.; Craig Meek, president ● Construction: D.W. Meyers, Jacksonville, Fla.; David Meyers, president KEY PLAYERS Above: The main kitchen gives the culinary team enough firepower to produce menu items quickly during slow and peak periods. Right: A pass-through window enables culinary staff to move menu items easily from the kitchen to the service line.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - MAY 2017