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Design Portfolio • Featured Projects

University of Lynchburg 
Drysdale Servery Renovation
LYNCHBURG, VIRGINIA
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University of Lynchburg's Drysdale Servery was in need of a face-lift. Foodservice Consultants Studio created a multi-year master plan and provided  design services for this campus' main dining area  over 1,800 meals daily. The project presented unique challenges since the adjacent dining area and kitchen were not to be disturbed, the renovation had to take place on a very compact schedule, and the facility continued feeding students and hosting special events during demolition and construction!

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Architect: Dominion 7 Architects

Uptown Alley
MANASSAS, VIRGINIA
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FCS teamed with Price Studios to design the three beautiful bars and full service restaurant located inside Uptown Alley. This recreation destination covers over 45,000 square feet with bowling, arcade, laser tag, bars, and dining. The Red Embers Bar & Grill is a 220 seat full service restaurant featuring an exhibition kitchen. Two of the three bars showcase a remote-draw beer system that offers over 24 brews on tap, while the third bar serves the exclusive VIP lounge for special parties and events. ​

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Architect: Price Simpson Harvey

Woodberry Forest School
MADISON COUNTY, VIRGINIA
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This exceptional school was founded in 1889. Ninety percent of the school’s teaching faculty members live on campus, along with the 395 boarding students from 25 states and 19 countries.  The 1200 acre campus boasts some of the loveliest academic buildings and grounds in the state. This project comprised a new building to house the school’s mathematics department, computer science department and Brown lecture hall as well as the Terry Dining Hall. The foodservice program is extensive, keeping the staff and students nourished as they tackle the rigorous studies and athletics program. 

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Architect: Bartzen + Ball 

Virginia Beach Middle School
VIRGINIA BEACH, VIRGINIA
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FCS designed the kitchen and serving lines for this vibrant middle school just six blocks from the Atlantic ocean.

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Architect: HBA

Café - Institute for Contemporary Art
Virginia Commonwealth University
RICHMOND, VIRGINIA
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FCS designed the café inside VCU's new ICA building, a landmark in the Richmond cityscape.  The café serves museum visitors a variety of hot and cold beverages, beer, cider, wine, smoothies, pastries, and sandwiches. A small support kitchen and catering space complete the foodservice portion of the project.

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Architect: Steven Holl

Warrior Transition Unit at Walter Reed National Military Medical Ctr
BETHESDA, MARYLAND 
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The new Walter Reed National Military Medical Center consolidated the existing Walter Reed Army Hospital and the Bethesda Naval Hospital and serves military personnel who have experienced a life-changing, agonizing injury while serving our country and protecting our freedoms. Foodservice Consultants Studio designed the dining facility for Building 62, which houses wounded warriors from the four military branches. 

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Architect: Clark Nexsen

Fortune 200 Financial Institution
RICHMOND, VIRGINIA
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The newly constructed multipurpose building on this financial institution's campus includes a large kitchen and servery offering a variety of menu items, as well as a separate yogurt shop, coffee venue, and bakery.

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Architect: Odell

St. Christopher's School
RICHMOND, VIRGINIA
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FCS designed the kitchen and servery in this new building at St. Christopher's School, a private K-12 school in Richmond, VA. In addition to the large, main kitchen, an additional cooking line-up is located in the servery area for made-to-order and freshly made menu items. The servery also features a large salad bar and sandwich buffet.

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Architect: Bowie Gridley

Alexandria City High School
{Formerly Known as T.C. Williams}
ALEXANDRIA, VIRGINIA

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FCS designed the kitchen, servery, and culinary arts classroom in this replacement school located in Alexandria, VA.

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Architect: Moseley Architects

Virginia Theological Seminary Refectory Café
ALEXANDRIA, VIRGINIA
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This renovation project at a small, private graduate college consisted of transforming a dining room into a café with a bar area to give students an alternate casual dining location after the main dining hall closes. The new café encourages students to gather and socialize. The project required foodservice equipment layout and interior design and included a custom bar design, millwork, furniture selection, and the selection of other room finishes. 

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Architect: none. FCS was contracted directly with the owner for this project.

Westminster Canterbury
RICHMOND, VIRGINIA​
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The design challenge was to develop a concept that would exceed the dining expectations of current residents and expand the facility’s population by attracting future residents. The design needed to satisfy the needs of both the active and less active residents. The original cafeteria style of dining required residents to move through the serving line and pick up their entire meal before being seated in the dining room. While residents enjoyed their salad, their entrée became cold as it sat on their tray. The cafeteria style of service not only degraded food quality but also wasn’t favorable to the less ambulatory residents.

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Architect: THW Design

Fat Canary & The Cheese Shop
WILLIAMSBURG, VIRGINIA
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This family-owned restaurant and the adjacent retail and sandwich shop offer a variety of fine wines and menu items in the heart of Colonial Williamsburg. FCS designed the kitchens in both the Fat Canary restaurant and the adjacent Cheese Shop. 

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Architect: Randall J. Kipp Architecture

The Blue Point
DUCK, NORTH CAROLINA
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Located in the Outer Banks of North Carolina, The Blue Point overlooks the Currituck Sound. FCS completed the kitchen design for this restaurant whose owners successfully took an upscale approach to food and wine in this "sleepy" beach community. 

 

Architect: none. FCS was contracted directly with the owner for this project.

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