This HDR-designed hospital takes advantage of new technologies in food service equipment design to offer the perks of at-your-service, hotel-style dining to our nation’s military.
This once-crumbling, historic psychiatric facility was replaced by a $78 million, state-of-the-art hospital for which HOPKINS designed a 12,000 square foot central food preparation kitchen and retherm kitchens for each residential unit. Now patients can have breakfast and dinner in their “homes” and lunch “at work” in the treatment mall.
The National Museum of African American History & Culture, the latest addition to the Smithsonian Institution. Philip Freelon and David Adjaye, winners of the international competition to design this new museum on the National Mall, have ensured that first-rate dining can be part of the visitor’s experience within their eye-catching edifice.
The Academies sold its historic building to move into the World Trade Center 7, the first building to replace the fallen towers. The finishing kitchen was to support New York Academies events and be used by outside organizations as well, with the idea that the space could be rented as an income generator for the organization. The Academies asked HOPKINS to perform a City-wide RFP search for the ideal caterer. The two-month process involved multiple site visits, tastings and interviews and resulted in finding a fulltime operator, rather than a part time caterer. The chosen operator brought the advantage of being able to market the venue to outside groups as well.