Bethesda Country Club

http://www.bethesdacountryclub.org/

This upscale Country Club located in the heart of Montgomery County went through a $10 million renovation in 1998. Savoy/ Brown was hired directly by management to triple the size of the main kitchen to include service to an ala Carte kitchen, large banquet kitchen, full-service bakery, multiple bars, 19th hole, and a poolside snack bar, which transforms into a full- service bar in the evening.

Bulle Rock Golf Club

http://www.bullerock.com/

This home of the Ladies Professional Golf Association (LPGA) Championship was redesigned in 2006. Savoy/Brown enlarged the facility’s full-service kitchen to provide more services for visitors there for the LPGA Championship. The firm ensured that all guests would be able to indulge in an upscale full-service dining experience which included banquet facilities, and a 19th hole, along with a full service sports bar, in the redesign.

Chevy Chase Country Club

http://www.chevychaseclub.org/

Savoy/Brown was originally brought in (2000) to redesign the Winter Center, which provides a casual dining experience for golfers, swimmers, and other members using sporting venues located in the club. The firm is currently under contract with Chevy Chase to double the size of the Winter Center kitchen and bar. Additionally, Savoy/Brown is working with Chevy Chase to develop a banquet kitchen on the second level of the main clubhouse.

Flying Foods

http://www.flyingfood.com/

This facility was opened in 2005 with an expansion in 2007. This unique commissary produces the food provided to all Central Maryland, the District of Columbia and Northern Virginia Starbuck's locations. It was developed into a series of environmentally controlled refrigerated rooms to insure the food is produced under the strictest of food service guidelines. Savoy/ Brown worked with Flying Foods to create this controlled environment while also producing a system to expedite the production process.

Food Service Partners (FSP)

http://www.fsp98.com/

Savoy/Brown worked with FSP to design each of its three commissaries, which are located in San Francisco, Roanoke and Brooklyn. FSP produces and delivers meals to hospitals and long-term care facilities using the latest state of the art cook chill systems enhanced with combi technology.

Sunrise Senior Living-Fox Hill

http://www.foxhillseniorcondominium.com

Fox Hill will be a fine senior condominium community set among 16 wooded acres in Bethesda. The unique development will provide residents with both the upscale setting of a country club and the amenities of an upscale residential community. Savoy/Brown was hired as a member of the design team led by DiMella Shafer of Boston to develop a full- service kitchen to handle an upscale and casual wait-staff dining experience for residents. Additionally Savoy/Brown developed a snack bar for residents looking for a quick meal, and a food service for any resident who would need medical assistance -- either with the help of a nurses aid or total medical assistance. This facility is expected to open in early 2008.

Greystone Grill

http://www.greystonegrill.com/

Savoy/Brown has worked on Greystone Grills in four locations, Columbia (04), Hunt Valley (05), Rockville, (07) and Annapolis (07). This upscale Steak House was the Restaurant Association of Maryland's 2006 Restaurant of the Year. As a member of the original design team, Savoy/Brown worked with the owners to develop the restaurant’s layout and operations, as well as helping with menu development, staff training and operational training. Savoy/ Brown developed an open kitchen to allow the customers to view their food as it is prepared; yet the kitchen is behind a glass wall so the customers can have a relaxed dining experience at the same time. Unique to Greystone is the “Chef's Table” located in the kitchen to allow the customer to dine in an enclosed party room of the kitchen and experience all the kitchen’s action first-hand. Savoy/Brown also worked with Greystone to develop private wine closets so each participating client could also have their own handpicked wine selection, which is available each time they visit the restaurant. Finally Savoy/Brown developed a full-service lounge to give customers a more relaxed environment while still offering the full menu.

Hilton Suites Hotel of Ocean City

http://www.oceancityhilton.com/

Completed in April 2005, this hotel was developed by the Harrison Group to provide Ocean City with a high-end, all-suite facility. Savoy/Brown was a member of the Becker Morgan-led design team and responsible for developing all of the food service areas to include: Rumbas Lounge, a full-service lounge serving finger food, sandwiches, soups and a full service bar; 32 Palm Restaurant, a full-service restaurant serving breakfast, lunch and dinner; Manana Mode, a seasonal Caribbean pool side snack bar/bar with an in-pool seating area and full menu of sandwiches, salad and snack foods; a Starbuck's coffee Kiosk located in the hotel’s lobby; and room service for those vacationers who want to have an elegant meal serviced in their room.

Martin's Catering-Valley Mansion

http://www.martinscaterers.com

As a member of the design team led by Levin Brown Architects, Savoy/Brown worked with Martin's management to develop a kitchen to handle the thousands of event dinners who can visit the facility each night. Savoy/Brown ensured that Martin’s could provide their kitchen staff with a flexible workspace, which would allow them to produce the food necessary to handle multiple events concurrently. Opened in spring 2007, this facility is the premier banquet facility located in the mid Atlantic region.

Maryland Department of Transportation (MDOT)

Savoy/Brown was a member of the design team for this facility, which was opened in 2002. The project was led by Heffner & Weber Companies, which was hired by the MDOT to develop a new Headquarter Building near BWI Airport. Savoy/Brown was contracted to develop an employee cafeteria, which was run by the Blind Service and Industries of Maryland. This facility was unique at the time as it was one of the first “Green” facilities operating in Maryland. This cafeteria provided a full-service menu to all employees of the headquarter building.