Corvallis High School:
This project earned a "Silver LEED" certification under the Green Building rating system.
The kitchen produces meals for the high school and consolidated the food production and catering components of Food & Nutrition Services for 25 schools in one location. This was a major component in the programming for rebuilding this facility.
The high school servery features a variety of meal choices and grab-n-go items in a modified scramble system. A separate C-Store offers a la carte items.
Food Service Sq Footage:
11,000
Food Service Cost:
$706,000
Lincoln Elementary:
Interlocking mobile carts are
dramatically embellished with
an aquatic theme.
Transforming a beige kitchen
into a vibrant service line was
accomplished using digital
art work wrap and a stainless
steel laser cut out.
Aquatic Mural:
This educational mural provides
depth and vibrancy to an
otherwise narrow room.
Elementary students discover
a whole new world while
queuing up for food.
Pho Hung 3 Restaurant:
Family friendly, fast service
restaurant, located in an arterial
roadway strip mall.
The kitchen encompasses
production cooking of the Pho
and made to order dishes.
This location serves 2,000 per
day.
RSA, Inc. also created and
coordinated graphics for
seamless marketing approach.
Student Commons Space:
Two story domed student
commons with natural light
gently accentuates the multi
colored stained concrete floor.
All roads lead to the "Main Street"
featuring food kiosks, café &
shops. The production kitchen
below supplies the food
venues from the back. Overflow
seating is available on the
second level.
Intel-Micron:
Intel entered into a joint venture
with Micron to develop flash chip
technology for the new Ipod.
This required a fast track
design/build process yielding a
20,500 square foot cooking and
dining facility, seating 400 as
part of the new manufacturing
plant. The servery features
several display cooking stations
and amenities for brown bag
lunch.
This facility is a single-story
building constructed with tilt
panels. The design and build
out started in March and was
successfully occupied in
December of 2006. This was
a joint project performed with
Stafford Design Group.
Project Snapshot:
Square Footage: 97,000
Construction Cost: $17,000,000
Equipment Cost: $2,000,000.
St. George Greek Orthodox
Church:
We designed a kitchen that
would be able to host large
festivals and events including
weddings. The circular flow
kitchen design and compact
scullery aid in efficient
preparation and service.
A design charet incorporated
both church committee and
community needs, while
remaining safe and well
organized.
San Juan Assisted Living
aka Inn at the Harbor:
Design build project constructed
by Fisher & Sons, Inc. featuring
68 living spaces and elegant
common spaces.
All meals are prepared by Chef
Roberto Carrieri in the highly
functional small commercial
kitchen. Each meal is a fine
dining experience.
The location and scenery of
San Juan Island, located off
the coast of Washington, is
reflected in the ambiance
created by the exceptional
interior design by
Dominique's House.
Project Snapshot:
Square Footage: 28,000
Construction Cost: $6,000,000
Lake Oswego HS:
This project was certified as a
Silver LEED Building. The food
court serves the 1,600 student
body with a variety of themed
meals and a la cart choices.
All baking done on premise and
served daily.
Project Snapshot:
Construction Cost: $35,000,000
Bento Cart:
Stand alone Kiosk in an
existing facility.
This cart includes self-contained
hand washing, hot and cold
storage, an eye-catching display
and changeable menu signage.
The operator's need to provide
speedy service with minimal
labor while meeting HACCP
requirements are all realized.
Creates a stand-alone presence
or integrates into a scramble
servery.
Hot Grab-n-Go:
Counter-top
equipment conveniently offers
a variety of self-serve menu items,
easing congestion. This
convenience store layout
increases the customer flow
past merchandisers and toward
the pay point and exit.
Beverage Counter:
This area offers a variety of hot
and cold beverages in a
self-contained space.
Condiments and impulse
purchase items are in full
view of the cashier's counter
and close to the exit doors.
Serving Stations:
While planning for Bend Sr.
High School we designed a
self-contained food court that
is functional and appealing to
students.
The modular serving equipment
has lighting soffits with low energy,
multi colored, LED signs. State of
the art lighting makes it easy for
students to see and choose a
meal without holding up lines.
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