Foodservice Equipment & Supplies

MAR 2018

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

Issue link: https://fesmag.epubxp.com/i/946578

Contents of this Issue

Navigation

Page 87 of 107

86 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2018 facility design p r o j e c t o f t h e m o n t h Emphasizing Sustainability and the Future The adaptive reuse of the 95-year-old buildings and the reclaiming and repurposing of wood from the removed second floor contribute to the project's sustainable highlights. Local artisans created two chan- deliers, unique furniture and lighting. "It would have been easier and cheaper to knock the building down," Boswell says. "But there is such significance to the structure. Our commitment to honoring the building and bringing it back to life … that is the biggest statement. We're in the center and heartbeat of an emerging area that will soon be more energetic in the city. We needed the historical connection." Making a contribution to the emerging area also requires "building relationships with people in the neighborhood and creating a community environment where people want to come for not only special events and concerts but meals at any time," says Colton. A large community table in the dining room, for example, encourages guests to come in, socialize and relax. Food will remain a central anchor as The Jones Assembly establishes strong roots in the future. FE&S Brian Bogert, co-founder and partner, The Social Order Dining Collective. Before starting his restaurant group with Manny Leclercq in 2002, Bogert worked as a consultant for a large, global management consulting firm with Fortune 500 company clients. Skilled in logistical planning, with extensive experience in architectural and conceptual design, Bogert has more than 15 years of restaurant and bar experience. The Social Order Dining Collective owns 8 restaurants and employs 400 people. James P. Boswell, architect and owner, James Boswell Architect. Boswell founded his firm in 1996. Oklahoma restaurant and entertainment projects include In the Raw: Sushi Bar, Fuzzy's Taco Shop, Laffa Medi- Eastern Restaurant & Bar, Cosmo Café, The Cain's Ballroom and Wolfgang Puck Bistro. His projects also include commercial and residential spaces. Graham Colton, partner, The Jones Assembly. Colton became a partner in 2014. He is an acclaimed singer-songwriter and Oklahoma City entrepreneur who released two albums for Universal Records and toured with John Mayer, Maroon 5 and The Dave Matthews Band before embarking on a successful career as an independent artist. Zena Dater, vice president and sales, Market Source. Before joining Market Source in 2015, Dater worked in restaurant operations for 20 years and in the restaurant supply side for 20 years. Active in the Oklahoma Restaurant Association, she founded the association's culinary competition 20 years ago in which local chefs pair with Oklahoma culinary students. She was FE&S' DSR of the Year in 2008. Brittany Sanger, partner and executive chef, The Jones Assembly. Sanger joined The Jones Assembly in 2015. Previously, she worked at Animal and Son of a Gun restaurants in Los Angeles before training at Le Cordon Bleu in Paris. Her experience since includes working at Le Meurice in the heart of Paris and the Liquid Art House in downtown Boston. MEET THE PLAYERS Partners Fred Hall, Brittany Sanger, Graham Colton and Brian Bogert. Photo by Madison Rae Photos Massive floor-to-ceiling garage doors open the space to the beer garden on concert nights to create one large venue.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - MAR 2018