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:

Contents of this Issue


Page 64 of 152

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: 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

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - MAY 2017