2015 Foodservice Pioneering Concept Winners Named at Newly Transformed IHMRS

  • HX: The Hotel Experience Powered by AAHOA
  • 07.29.15
A tapas and wine bar that unfolds from a box is the winner of the 2015 Foodservice Pioneering Concept competition sponsored by HX: The Hotel Experience Powered by AAHOA (formerly the International Hotel, Motel + Restaurant Show).

Architectural firm Bruner/Cott, Cambridge, Mass., and foodservice design and consulting firm Colburn & Guyette, Rockland, Mass., collaborated to create the small-plates concept.

Bienvenu unfolds silently from what appears to be a high-top reception table that could be located in a lobby area of a hotel, retail mall or transportation concourse, in an academic setting or restaurant space. Unfolded, the concept comprises a small bar with bar seats, a pos counter fronted by a cold tapas display case and a wine bar. The station can be run by either one or two servers depending on volume, with self-serve wine being sold via a bar-code wine ticket that customers purchase at the point-of-sale station.

The concept, serving a minimalist menu of a dozen or so small-plate selections, does not require complete set-up and take-down each day; it is completely self-contained with the exception of a roll-in, roll-out undercounter refrigeration unit (to store in the host site kitchen). Bienvenu folds away completely when the unit is closed and becomes a functional reception or foyer table/floral display.

Bienvenu will be built to a scaled, working model on the exhibit floor during HX 2015, Nov. 8-10, at the Javits K. Center Convention Center in New York.

“With the transformation of IHMRS to HX, we’re aiming for a totally redesigned industry event that’s interactive, innovative and inspiring.  Bienvenu delivers on all three of those objectives and we are pleased to showcase it to attendees at this year’s show,” said Phil Robinson, HX group show director.
Wade Koehler, executive director of the Foodservice Consultants Society International, said, “What I love about the Foodservice Pioneering Concept is how it showcases tomorrow’s trends today. It gives operators a chance to physically witness what innovation looks like.”

“Bienvenu is our attempt at creating a new concept aimed at providing a welcoming dining and social experience centered on healthy and sustainable food and premier wine offerings in a casual social environment," said Robert Simmons, AIA, LEED AP Principal/Partner, Bruner/Cott. "Our design team believes bringing people together around an invigorating dining experience is so critical in this physically disconnected cyber world.”

“[Bienvenu] is a concept that can fit a niche in a variety of settings. Its upscale, minimalist approach provides an ‘out of the box’ option to grab-n-go customers, where they can stop and relax with a glass of wine and small plate for a while and then be on their way again. We are very humbled that the esteemed panel of judges chose Bienvenu as this year’s pioneering concept winner,” said Ed Arons, FCSI, senior associate, Colburn & Guyette.

Judges for the 2015 Foodservice Pioneering Concept were Michael Atanasio - Overlook Hospital, James Dale - Grand Hyatt New York, Maura Doran - New York Methodist Hospital, Clay Meissner - University of Montana Dining, Bill O’Keefe - dineEquity: Applebee’s/IHOP, Tom Prykanowski - Choice Hotels, Michael Roddey - Gastronomic Services and Consulting, and Kirk Rodriguez - Texas Tech University.

Second place in the 2015 competition was awarded to CafeBellas, Winnetka, lll., and third place was awarded to Scopos Café, SCOPOS Hospitality Group, Ephrata, Pa. Both projects will be on view in graphic illustrations at the Foodservice Pioneering Concept booth on the 2015 HX show floor.

Foodservice Equipment Reports magazine is the official media partner of the HX: The Hotel Experience Powered by AAHOA 2015 Foodservice Pioneering Concept competition.

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