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● ● ● ● ● ● ● ● ● 64 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 OBJECTIVES AND GOALS SET AND MET ● Mango's Tropical Café is a Miami Beach, Fla.-based company that has expanded to the heart of the entertain- ment district located on International Drive in Orlando. This Latin-themed restaurant and nightclub was designed to attract large convention parties, tourists and the local population. ● The project goals included bringing to Orlando the largest, themed nightclub venue with a South Beach flair and Las Vegas-style entertainment. PROJECT DESIGN FEATURES ● Working with an existing building, instead of building this operation from the ground up, created many challenges. Drawing plan resolutions included relocating the kitchen and dance stage and redesigning to accommodate nine bars. The whole building had to be gutted to the exterior walls and existing columns to properly design what the client envisioned. All plumbing and electrical had to be redesigned. ● When food is received, team members distribute it to its proper location. For example, fresh fruit has a designated walk-in refrigerator, which sits across from a 13-foot bank of sinks. At these sinks, which come with cutting boards, staff prepare the fruits for different juices and then place the liquids back into the fruit walk-in refrigerator. ● All walk-ins and dry storage sit in the proper kitchen or banquet area for easy access. THE MANGO'S TROPICAL CAFÉ ORLANDO TEAM ● CEO, Mango's Tropical Café South Beach and Orlando: David Wallack ● COO, Mango's Tropical Café South Beach and Orlando: Joshua Wallack ● Senior Manager: Mauricio Cardoso ● Executive Chef: Armando Abreu ● Architect: L2 Studios Inc., Orlando, Fla.; Jeffrey Lurie, AIA, LEED AP, project architect ● Interior Design: David Wallack and L2 Studios Inc. ● Foodservice Consultant and Designer: Galvin Design Group Inc., Winter Garden, Fla.; Tom Galvin, FCSI, president ● Equipment Dealer: Johnson-Lancaster and Associates, Clearwater, Fla. ● Construction: U.S. Construction Corporation, Miami WORTH MENTIONING: THE JUDGES' COMMENTS ● Overall, the design was clean and neat. There was not a lot of waste. ● Great interiors with extraordinary paintings and art objects. ● Good job selling the concept in the design. ● A well-thought-out kitchen, good flow in and out, and redundancy built in for efficiency. ● Good thought and planning into warewashing. ● Good use of centralized features like oil and water filtration. ● The attention to detail throughout this project shows up in areas like the floor drains. ● The design allowed for extra prep and equipment space where it was needed. ● Excellent sight lines from all the bars to the stage. ● Thoughtful bar design. ● Masterful coordination of a variety of venues. ● Consistent bar design helps make for better use of labor if staff has to rotate from one to another, and this also helps with speed of service. 2017 FACILITY DESIGN PROJECT OF THE YEAR HONORABLE MENTION The Mambo Bar, designed as a complete copper and steel sculpture, offers guests a Caribbean experience.