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76 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 Eastern European cuisine welcomes customers at a brasserie featuring a display cooking suite, an eclectic wine and cheese bar and a grab-and-go skyway café that utilizes ventless cooking equipment. OBJECTIVES AND GOALS SET AND MET As the historic Soo Line building was about to transition from offce building to apartment complex, the frst-foor corner retail space became a critical component to the project's success. The object of Brasserie Zentral was to create an exceptional front door to the new building, energize the street corner and bring an upscale casual dining experience to part of downtown Minneapolis, which is in the midst of a renaissance. The goal was to create a strategy that would transform the building's retail space and create an environment that bridged the 1915 historic design with the modern adaptation. Brasserie Zentral's goal was to give guests the ultimate interaction with the dynamic open kitchen and the intimate bar. Creating a variety of seating options from more private to more energetic was a key component of this project, too. The res- taurant also sought to achieve an overall experience inspired by classic European hospitality and service. The restaurant design created the kitchen and bar as the two major focal points in the space. The seating variety is dynamic, featuring custom booth 2015 Facility Design Project of the Year Honorable Mention Brasserie Zentral, Foreign Legion Wine & Cheese Bar, Café Zentral, and Retail Wine and Liquor Store, Minneapolis, Minn. ZENTRAL FACTS ● ● Opened: Brasserie Zentral, April 2014; Foreign Legion Wine & Cheese Bar, September 2014; Café Zentral, July 2014; retail wine and liquor store, October 2014 ● ● Size: 16,000 sq. ft., which includes 4,000 sq. ft. for Brasserie Zentral; 4,000 sq. ft. for Foreign Legion Wine Bar; 1,000 sq. ft. for Café Zentral on the skyway level; 6,000 sq. ft. for basement kitchen, ofces, storage and coolers; 500 sq. ft. for the retail wine and liquor store ● ● Seats: Brasserie Zentral, main dining room, 150, and a private dining room, Hirsch Room, seating 10 guests; Foreign Legion Wine & Cheese Bar contains a 50-seat main dining room with a 45-seat private dining room separated by a partition, and another 45-seat private room; and Café Zentral with 25 seats. ● ● Total Weekly Covers: 2,500 to 3,000 ● ● Average Check: $22, Brasserie Zentral lunch; $60, Brasserie Zentral dinner; $12, Café Zentral ● ● Total Annual Sales: $5.5 million to $6 million anticipated ● ● Staf: 60 employees for all operations ● ● Total Project Cost: $4 million ● ● Equipment Investment: $800,000 ● ● Website: www.zentral-mpls.com KEY PLAYERS ● ● Owners: Russell and Desta Klein (They lease the real estate from Village Green, Minneapolis.) ● ● Executive Chef: Russell Klein ● ● Financial: Desta Klein ● ● Executive Sous Chef: Jason Engelhart ● ● Beverage Director: Nicolas Giraud ● ● FOH Brasserie Zentral Manager: Brie Roland ● ● Architect: Shea Inc., Minneapolis ● ● Interior Designer: Shea Inc., Minneapolis; Amanda Iverson, IIDA ● ● Foodservice Consultant: Premier Restaurant Equipment & Design, Minneapolis; Brian D. Cepek, CFSP ● ● Equipment Dealer: Premier Restaurant Equipment & Design, Minneapolis; Brian D. Cepek, CFSP, director of sales ● ● Construction: Zeman Construction, Golden Valley, Minn.; Chris Zeman, owner Brasserie Zentral was inspired by classic European design and service. Natural tones, rich tufted seating, dark wood fnishes and antique brass elements fll the space with a warm glow and timeless feel. The exhibition kitchen can be seen in the background. Photo courtesy of Premier Restaurant Equipment & Design