62 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017
2017 FACILITY DESIGN
PROJECT OF THE YEAR
HONORABLE MENTION
MANGO'S TROPICAL CAFÉ ORLANDO FACTS
● Opened: Dec. 18, 2015
● Scope of Project: Renovation from ground up; space
includes multiple atmospheres, including 9 bars, a restau-
rant with seating and views to the stage, an outdoor patio,
lounges, a main kitchen with a catering kitchen within, and a
support kitchen for catered events on the second floor.
● Size: Total, 55,000 sq. ft., which includes 14,136 sq. ft. for
kitchen/bars, warming kitchen on second floor (1,196 sq.
ft.); 8 beverage areas (1,728 sq. ft.), 9 bars (3,569 sq. ft.);
kitchen (6,145 sq. ft.), prep/ banquet kitchen (928 sq. ft).;
banquet prep (570 sq. ft.)
● Seats: A capacity of 2,000 with a projected additional
900-person capacity on the rooftop restaurant to open in 2017
● Transactions/Daily Covers: N/A
● Average Check: $40
● Total Annual Sales: $15 million, projected
● Hours: Happy hour, 3 p.m.; dinner and show, 7:30 p.m.
until 2 a.m.
● Menu Specialties: Latin and international continental
comfort food that includes tacos, steaks, Cuban entrees,
pizzas and flatbreads
● Staff: 281 employees
● Total Project Cost: $32 million
● Equipment Investment: $2 million
● Website: www.mangos.com/orlando
MANGO'S
TROPICAL
CAFÉ
ORLANDO
IN ORLANDO, FLA.
Entertainment, restaurants and bars come together
under one enormous roof.
Two cascading stair-
cases lead to the stage
at Mango's Tropical
Café Orlando. The
circular grand staircase
at right connects the
main floor with the
second floor, where
banquets and private
dining events are held.
Photographs by Emily Galvin