The idea behind FM's annual Best Concepts awards competition is to recognize readers whose operations demonstrate both leading edge thinking and bottom-line results. Our editors pored over scores of entries to select the winning concepts and organizations that follow.

Food Management would like to congratulate the following Best Concept Award Winners: Best of Show

one of Eleven 01's chefs at work as viewed from behind its Asian station

contemporary seating that serves as a transition space between a more upscale small table dining area

the convenience retailing area a view that shows how the servery blends easily into the c-store environment behind it.

AN OPEN KITCHEN: The curving servery face maximizes service points; allows for flexible sharing of personnel and provides customers with a view of the full range of kitchen support activities

We already considered the University of Washington (UW) dining facilities some of the industry's "Best of Class" retail foodservice operations when we first reported in March 2003 on its renovations of Husky Den at the student union and of "8" in McMahon Hall.

With the opening of the Eleven 01 Cafè and Lounge last fall, the UW Department of Housing and Foodservices sealed its reputation and demonstrated that its approach to developing foodservice concepts is far more flexible and sophisticated than one that relies mostly on a station-by-station model to provide retail variety.

While Eleven 01 has scores of innovative features, its most impressive characteristic is its seamless integration of space, cuisines, and serving and seating areas into a blended unity. The result is a whole experience much greater than the sum of its parts.

"In each of our renovations we've tried to create a specific 'look-and-feel,'" says Paul Brown, UW's director of housing and foodservices. "In the case of the Husky Den, we wanted a branded food court to compete with the best of them. With '8,' we wanted a corral-type design and a controlled register system. With Eleven 01, we wanted a model something like a food court on the transaction side, but with a comfortable, residential ambience on the experiential side."

Like many renovations, Eleven 01's physical options were constrained by the space allotted for its former, straight-line servery footprint. To gain the most flexibility, "it became almost a tear-down project," says Executive Chef Jean-Michel Boulot, who served as the project's team leader. "Except for the pillars, we kept no trace from the past—even the walls were taken out."

Working closely with its architects and designers, the team took full advantage of a high ceiling near the restaurant's entrance and creatively accommodated low ceilings almost everywhere else. Among Eleven 01's most notable features:

• A wide range of seating "neighborhoods," including a raised and intimate small-table area overlooking the servery "amphitheatre;" contemporary, high-stooled seating at community tables; and a high-energy lounge environment with bigscreen TV that blends into a c-store area.
• A glass-walled and soundproofed "chef's table" and library in the heart of the open production area. The multi-use space is available for special events, dinners, product testing and training.
• High-impact, animated LCD menu boards that highlight rotating daily and promotional items.

Eleven 01 has fewer distinct stations than the earlier projects. "It was one of our 'lessons learned,'"says Brown. "Even with a smaller footprint, from an experiential perspective it appears there is more here."

Instead of emphasizing station variety, Eleven 01 provides broader, rotating menu flexibility in three main serving areas that blend together along a large, oval service "face" that encloses the open kitchen.

Virtually all the cafè's offerings are made from scratch there, with prep work performed in front of customers throughout the day.

There are no steam tables; instead, food is displayed in small-batch platters kept warm on heated ceramic holding counters. Another touch: a glass, Chinese "barbecue box" that displays fresh whole chickens that are chopped to order and sold as part of a plated meal. Japanese Bento boxes, Indian vegetarian fare and similar offerings provide wide ethnic variety alongside an equally broad range of regional American comfort food. Orders are about 50:50 for onsite consumption vs. takeout, and both disposables and permanentware options are available at every point of service. Core formats include: