Foodservice Equipment & Supplies

JAN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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42 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 TIGHT SPACE AT BEATRIX MARKET Beth Kuczera, president of Equipment Dynamics, explains some of the design features created at Beatrix Market, a grab-and-go res- taurant and coffee shop in Chicago's Loop owned by Lettuce Entertain You Enterprises (LEYE). "Beatrix Market showcases fresh choice with fast service. It is a high-energy tight space by design, with tall ceilings and partial walls, so guests and staff feel comfortable," Kuczera says. LEYE took over an existing space with limited on-site production, making design a chal- lenge. Open since September 2017, the operation resides on the ground floor of a high-rise office. The project started by remov- ing part of the marble wall near the entry to the building so guests were greeted by an open feeling (seen here at bottom left). A low wall sepa- rates the dining room from the food display area, continuing the open feeling. Kuczera says, "There is also an opening to the kitchen so guests can see the action and prep" (seen here at right, top). The coffee area serves both market guests and "coffee only" guests through a window (seen here at bottom right). Inside, there is clear signage for each focus area, such as "Lunch at your desk" or "Hummus bar" (seen here at right, middle). Use of different textures also offers clear directions to the guests, so they can immediately identify their food or coffee destination. Photos by Jeff Marini MINIMUM MAXIMIZING THE

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