FCSI PROJECT SHOWCASE: The Art of Culinary Spaces

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Get ready! We’re excited to unveil Season 2 of The Art of Culinary Spaces FCSI Project Showcase—a celebration of the year's top foodservice design projects. From innovative kitchen designs to sustainable dining solutions, this series highlights the groundbreaking work of our industry's finest.

Check out NEW episodes below!

SEASON 2 EPISODES

View the 2024 Project Showcase

EPISODE 03: Christine Guyott

Step inside the remarkable transformation of St. Francis Hospital's dining space with Christine Guyott of Rippe Associates! From basement cafeteria to bright, modern servery, see how innovative design and strategic phasing created a destination dining experience for hospital staff and visitors.

Learn about ventless solutions, temporary feeding strategies, and new concepts like made-to-order bowls and stone hearth pizza.

EPISODE 02: Peter Christensen

Our next stop spotlights Hollo Café, a remarkable testament to both design and functionality within an all-electric facility. One of the most striking features of Hollo Café is its one-of-a-kind ceiling, which stands as a testament to innovative design and cutting-edge architecture. 

Peek inside Hollo Café and you’ll find more than just great sandwiches and coffee; it’s a showcase of how creativity is brewing innovation across the culinary landscape. Join Peter Christensen and Wade Koehler as we explore the innovative design elements and creative features that make Hollo Café a standout space in both aesthetics and functionality.

EPISODE 01: Kristin Sedej, Ryan Rongo

You won't want to miss the first episode of Season 2 of The Art of Culinary Spaces - FCSI Project Showcase! 

Go behind the scenes of the stunning First Turn project at the iconic Churchill Downs in Louisville, KY with S2O Consulting's dynamic duo, Kristin Sedej and Ryan Rongo. Discover how S2O crafted innovative back-of-house solutions to elevate the dining experience for horse racing enthusiasts at this premier venue. From aggressive timelines to supply chain challenges, you'll get an insider's look at the design process that brought this exceptional project to life. 

Saddle up and watch the full episode now to see how S2O's expertise delivered this project across the finish line!

SEASON 1 EPISODES

View the 2023 Project Showcase

EPISODE 04: Ryan Mikita

This episode of "The Art of Culinary Spaces," features the transformation of Sugar Beach, A Viceroy Resort, nestled between the stunning Piton volcanoes in Soufriere, St. Lucia. This remarkable resort has elevated its food and beverage offerings, creating an enticing environment for guests to enjoy all day long. With new culinary highlights including a vibrant outdoor cooking station, innovative bars like Saltwood and Bonte, and a grab-and-go venue called Boopa’s, guests are encouraged to indulge without leaving the property.

Ryan Mikita from Ricca Design Studios led the $1.5 million upgrade, enhancing the existing kitchen and implementing cutting-edge design to provide a diverse and dynamic dining experience that celebrates local cuisine. Post-renovation, the resort reports an occupancy rate of 100%, underscoring the impact of the elevated culinary offerings. Join us in exploring this transformative project, where every meal is an experience, and discover how Sugar Beach is setting a new standard for luxury resorts in the Caribbean!

EPISODE 03: Sojo Alex

The University of Nevada, Las Vegas, has successfully transformed the heart of its campus with the completion of an exciting project—a student life hub and multicultural center. This initiative seamlessly integrates foodservice with community-building, offering vibrant spaces for students to connect and access support services.

Far more than a mere student union expansion, this project features an array of dining options, including indoor and outdoor areas, a food court, late-night venues, a coffee shop, and a convenience store. These facilities naturally draw students into a welcoming environment that promotes inclusivity and support.

EPISODE 02: Phil Landgraf

At Sonoma Raceway, a significant advancement in event expansion unfolded with the unveiling of a cutting-edge kitchen facility. Balancing the intricacies of diverse foodservice events was key, leading to the creation of a meticulously crafted kitchen designed by Phillip Landgraf, FCSI, Principal at Ricca Design Studios. This multipurpose culinary hub not only met the essential needs of raceway crowds but also seamlessly transitioned to cater to upscale private events.

EPISODE 01: Eli Huff

In this premiere episode of "FCSI Project Showcase: The Art of Culinary Spaces," Eli Huff, the owner of Salt Food Group shares how his team and Langston University transformed their dining program with a stunning $8.7 million renovation. Despite challenges like changing foodservice providers mid-project, Huff's passion and innovative design led to a revolutionary campus dining experience.

The project includes a variety of new features like an updated kitchen, seven diverse food concepts, an e-gaming center, a nonalcoholic sports bar, and more. Discover how this project, deeply personal to Huff as an Oklahoma State University alum, reshaped Langston University's dining landscape, offering an engaging and modern space for students. From concept development to execution, witness the transformation of an ordinary dining facility into an extraordinary culinary haven.

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