Noncommercial foodservice operators have a key advantage over their street-side colleagues: a large and almost guaranteed base of repeat customers. But that doesn’t mean they can neglect the pizzazz side of the business, including ambience and design. Here are four new or revamped facilities that struck us as delivering on that aspect of foodservice. It’s interesting that all four strive to deliver food with something more, be it education, community or healthfulness.
Here’s our picks of the best noncommercial designs of 2015.
The Egg
Culinary Institute of America
Hyde Park, N.Y.
The Culinary Institute of America’s $25-million concept doubles as a classroom for student-chefs and a state-of-the-art eatery for guests.
Traditions at Scott
Ohio State University
Columbus, Ohio
Strategically arranged to foster health and community, this dining hall is now the largest restaurant in the Columbus area.
Thumbtack
San Francisco
A five-person culinary team whips up lunch and dinner for Thumbtack’s mid-sized staff. By eating the same meal at the same time, the company seeks to come together around food.
Chef’s Playground
Boston Children’s Hospital
Boston
An action station at the hospital gives families a night off from cooking and a demo on how to cook for loved ones with specific illnesses.