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66 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 PROJECT BACKGROUND LEYE became involved with this property when the Aloft Hotel's owner approached Richard Melman, the multiconcept founder and chairman, about operating a restaurant at the corner of Grand and Illinois. "We thought about what a hotel guest wants when travelling and what the neighborhood needs," says Marc Jacobs, executive vice president and partner with LEYE. "Combining this equation with the talents of our chefs, we created something new and different — a neighborhood concept with a warm, comfortable atmosphere, reminiscent of an old coffeehouse, and a menu that is not only delicious but also healthier than what one would expect to fnd in this setting. The focused menu of slightly more than 20 items is deceiving, as each dish contains ingredients and sides unique to that dish. This is most challenging with regards to fnding and organizing space in the coolers and on the line." THE OBJECTIVE AND GOALS SET AND MET The project's objective was to create a combination meeting place, coffeehouse and restaurant that caters to both the neighborhood and the hotel guest. The operators and design team knew there would be a challenge with the limited 4,400-square-foot space, which includes the 900 square feet downstairs. The goals were to cater to multiple meal parts, including breakfast, lunch, dinner, snack and late-night, and service both the neighborhood and hotel guests. Beatrix now serves breakfast, brunch, lunch, dinner, room service known as "Zoom Service" and carryout, and caters for private hotel events. To achieve the goals, the restaurant also features two 2015 Facility Design Project of the Year BEATRIX FACTS ● ● Size: 4,400 sq. ft. upstairs, including a 1,400-sq.-ft. display kitchen and a 900-sq.-ft. downstairs area with storage and staf space ● ● Seats: 196 (includes 160 in the dining room and 35 at the wine bar) ● ● Average Check: Editors estimate breakfast at less than $10; lunch at $14 to $18; and dinner at $33 to $35 ● ● Staf: Just shy of 100; approximately 2 managers and 40 to 50 persons per shift, including front and back of house ● ● Equipment Investment: $415,000 (includes kitchen and bar equipment only and tax) Current Beatrix Team ● ● Owner: Lettuce Entertain You Enterprises Inc. ● ● Founder and Chairman, Lettuce Entertain You Enterprises: Richard Melman ● ● Executive Vice President and Partner: Marc Jacobs (also managing partner of Antico Posto, Foodease, Foodlife, L. Woods, and Mity Nice Bar & Grill) ● ● Partner: Steve Hoferth ● ● Chef Partners for Beatrix: John Chiakulas, Rita Dever and Susan Weaver ● ● Pastry Chef: Yasmin Gutierrez ● ● Architect of Record: G2 Design Group, Chicago ● ● Interior Designer: Internal LEYE design team in coordination with Simeone Deary Design Group, Chicago; Lisa Simeone, owner ● ● Kitchen Designer: Equipment Dynamics Inc., Chicago; Beth Kuczera, president ● ● Construction: Kern Konstruction, Tinley Park, Ill. Staf receive and expedite orders before servers deliver the food to customers. Unpolished stain- less steel, with its rustic and weathered design, gives the counter an aged look. This material also shrouds the hanging heat lamps. WHY IT WON: THE JUDGES' COMMENTS ● ● Excellent use of 4,400 square feet for multiple functions, including restaurant dayparts, carryout, hotel room service and event catering. ● ● Clearly a lot of thought went into organizing the space and making it work efciently with an ambitious menu. ● ● Interesting approach to use the zone system and label each station based on function. ● ● Solid, detailed assessment to determine the usage of each piece of equipment. ● ● Impressed by a $415,000 package price for kitchen and bar equipment that includes hoods and ansul, walk-ins and remote compressors, and early-morning deliveries for the city location with no dock, union labor and tax. ● ● Lovely design and especially impressive given its posi- tion adjacent to the hotel lobby. ● ● Interior design feels like home away from home — warm and comfortable. ● ● Well-designed open kitchen and relationship to adja- cent scullery. ● ● Good fow from entrances to the various bars. ● ● Appropriate attention to energy-saving equipment and fxtures.