Vetrans Administration Hospital, Orlando, FL, is the first new hospital campus in the system in 20 years. Serving over 5,000 meals per day, the food facilities support inpatient, residential rehab, community living, and very large clinic functions. The campus is capable of total self support for 4 days in any emergency. Our foodservice design encompasses
Foundations (Girls’ Probation House), Fairfax, VA: A home for 16 young folks in distress and in need of shelter; small but vital.
MeadWestvaco Headquarters, Richmond, VA; This giant of the packaging industry has relocated to Richmond and building a new headquarters building adjacent the Federal Reserve, downtown. Their multi-station food facility will be a hub for their 800 or so staff.
OCX is a high tech, high security facility in Loudoun County, VA. Their small but upscale café will be run by a west coast operations firm that brings a much needed ‘green’ attitude to the east. The building and interior will be LEED rated with significant support by the café design.
Time Warner Cable Eastern Carolina Headquarters is a project where we provided complete design and operations RFP services. This facility will be the standard bearer for other regional headquarters designs.
Dulles Discovery I & II, Fairfax County, VA; this high-security campus started with a 24,000 sf food facility as the social hub of the three building complex. After our successful design of the main facility, we are continuing with ancillary food spaces in building 2. This includes a national chain sandwich shop and a self-branded café.
Penn College of Technology in Williamsport, PA is a new student housing complex and dining facility for this branch of the Penn State system. Serving 1,000 students, this meal plan food facility will be multi-purposed to support varied student and campus functions.
Wasabi, Modern Japanese Cuisine is expanding to Tyson’s Corner Center
I. This Kaiten sushi shop will be in the
non-traditional space of the former fountain court, between two escalators with
no ‘back-of-house’! Chefs will prepare
everything in front of customers who are seated at one of two conveyors. The small dishes are prepped and placed on
the conveyors; patrons make their selections from whatever passes by.