Credence

Houston, Texas

In 2024, Worrell Design Group (WDG) completed the planning and design of Credence, a Goode Company Restaurant in Houston, TX. The full services restaurant is located at the McKinley, a mixed-use in the Bunker Hill/Memorial City area in Houston and features a speakeasy style bar and lounge.

The restaurant contains two levels of seating (Level 1 and Mezzanine), as well as outdoor seating. The kitchen, approximately 1,295 sf is located on Level 1. A portion of the Mezzanine level features dry storage and a scrubber exhaust system.

Additionally, Credence also features a grab-n-go section and a daytime storefront that converts to a private dining room in the evenings.

Key Facts

- Final Project Size (sf): sf
- Final Foodservice Areas (sf):
- Final Project Cost ($):
- Foodservice Equipment Cost ($): $679,973.38
- Type of Construction: New
- Design Start Date: May 2021
- Design Finish Date: April 2024
- Construction Start Date:
- Construction Finish Date: April 2024
- Professional Services Provided: Foodservice Consulting, Planning, and Design

Bowie House Hotel

Fort Worth, Texas

In 2023, Worrell Design Group (WDG) completed the planning and design of the Food and Beverage areas for Bowie House Hotel in Ft. Worth, TX, comprised of room services for the 108 total guest rooms, support areas of the ballroom, three-meal restaurant, lobby bar, meeting rooms, and nine other areas.

The food and beverage facilities, including the event spaces, are located on the hotel’s first floor. WDG designed the 3,460 sf main kitchen and full services bar, to the culinary style, concept, and equipment preferences indicated by Auberge Collection, hotel flag. Additionally, WDG provided planning and design of the Level Two Pool Rooftop Island Bar Pavilion and Pool Bar Service Pantry.

Notable Features:

- Incorporated antique wood front and back bar into functional lobby bar space
- In-house staff dining
- Housekeeping with on-site laundry support (house linens accomplished off-premise)
- Refrigerated garde manger within kitchen
- Wood-burning Josper broilerIn-house bakery
- Semi-automated uniform issue

Key Facts:

- Final Project Size: 107,720 sf, 106 Keys
- Final Foodservice Areas: Kitchen – 3,460 sf, Lobby Bar – 250 sf, pool bar – 200 sf, staff dining – 200 sf
- Foodservice/Laundry Equipment Cost ($): $2,002,287
- Type of Construction: New
- Design Start Date: October 22, 2020
- Design Finish Date: November 27, 2023
- Construction Start Date: January 2022
- Construction Finish Date: November 2023
- Professional Services Provided: Foodservice Consulting, Planning, and Design
- References: BOKA Powell Architects – Joe Hilliard, Looney Associates – interiors, CBRE

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UNT Eagle Landing Dining Hall

Denton, Texas

In 2021, Worrell Design Group (WDG) completed the planning and design of the Eagle Landing Dining Hall at the University of North Texas in Denton, TX. The new 700-seat Dining Hall replaced the existing 365-seat Kerr Dining Hall and provides a full range of daily three-meal services. The Dining Hall kitchen (7,145 gsf) and server (6,630 gsf) were sized to prepare and produce up to 4,788 meals per day for students, faculty, and staff.

WDG gave careful consideration to orientation, ample daylight, access to quality views and window-shading solutions to enhance occupant comfort within the built environment as well as aid in 10% energy savings.

Additionally, within the new Dining Hall, WDG collaborated with Kirksey Architects to plan and design a 2,500 sf Retail Dining Venue. The venue functions as a stand-alone operation and includes a WhichWich sandwich operation, branded coffee/beverage kiosk, and cold and ambient displays/merchandising of food offerings such as pastries and packaged foods (prepared off-site).

Key Facts:

- Final Project Size (sf): 26,165 sf
- Final Foodservice Areas (sf):
- Final Project Cost ($): $25,500,000
- Foodservice Equipment Cost ($): $3,629,993.00
- Type of Construction: Design Start Date: November 2017
- Design Finish Date: June 2021
- Construction Start Date:
- Construction Finish Date: May 2021
- Professional Services Provided: Foodservice Consulting, Planning, and Design
- Reference:

Holdsworth Center

Austin, Texas

In 2021, Worrell Design Group (WDG) completed the planning and design of the Food and Beverage Areas for The Holdsworth Center in Austin, TX. The 44-acre lakefront property is a leadership training and development campus for public educators and contains a mix of buildings.

The two-story, 32,000 sf Learning Center on the campus includes a 2,000 sf kitchen area, buffet and dining services area, pre-function lounge bar featuring a full services bar/coffee bar, and a laundry area.

WDG also planned and designed spaces for the 4,700 gsf Social Hub, including a full-services liquor bar and warming kitchen with heated cart parking area. Additionally, the 17,400 gsf Administrative Building is equipped with a warming kitchen, refrigeration, microwave, residential ice maker, and heated cart area

Key Facts:

- Final Project Size (sf): 173,000 sf
- Final Foodservice Areas (sf):
- Final Project Cost ($): $200,000,000
- Foodservice Equipment Cost ($): $899,721.30
- Type of Construction:
- Design Start Date: November 2017
- Design Finish Date: June 2021
- Construction Start Date: November 2018
- Construction Finish Date: June 2021
- Professional Services Provided: Foodservice Consulting, Planning, and Design
- Reference:

Waste Management Headquarters

Houston, Texas

In 2021, Worrell Design Group (WDG) completed the planning and design of the Food and Beverage Areas for the renovations of the Waste Management Headquarters in Houston, TX. Waste Management occupies floors 25-33 of the Capitol Tower in downtown Houston and has 985 employees. The renovations include a barista/specialty coffee kiosk, fresh market vending, and conference center catering pantry.

The Barista is operated by a third-party and is located in the 31^st floor hub with 500 sf allocated to the front-of-house with 250 sf of additional storage. The fresh market vending area is approximately 40 lf is also operated by a third-party. Additionally, the conference center catering pantry serves the 30^th floor conference center and is approximately 400 sf.

Key Facts:

- Final Project Size (sf): 284,331 sf
- Final Foodservice Areas (sf):
- Final Project Cost ($):
- Foodservice Equipment Cost ($): $417,912.03
- Type of Construction: New
- Design Start Date: August 2019
- Design Finish Date: January 2020
- Construction Start Date:
- Construction Finish Date:
- Professional Services Provided: Foodservice Consulting, Planning, and Design
- Reference:

Del Mar College

Corpus Christi, Texas

Del Mar College has developed a new South Campus. Among the educational programs will be degrees in Culinary Arts and continuing education courses in the culinary field of Hospitality. Also, the campus dining venue will be located within this building.

This space has been programmed to include instructional kitchens such as a Bakery Kitchen, Pastry Kitchen, Skills Kitchen, Working Restaurant, Grab-n-Go/Coffee/Pastry Kiosk, Outdoor Kitchen, and Indoor Smoker.

The Skills Kitchen is designed to accommodate 16 students and an instructor. The Specialty Skills Pastry Kitchen is designed to accommodate 12-16 students, at mobile island tables.

The Culinary Instruction Restaurant is a full-service functioning restaurant for students to apply their food/hospitality acquired skills in all aspects of a working restaurant environment. Open to public, paying guests.

A service pantry on the second floor provides staging support to the two banquet rooms (up to 255 seats total).

Key Facts:

- Final Project Size (sf): 59,561 sf
- Final Foodservice Areas (sf):
- Final Project Cost ($): $139,000,000
- Foodservice Equipment Cost ($): $3,798,512.28
- Type of Construction: New
- Design Start Date: March 2018
- Design Finish Date: June 2022
- Construction Start Date: October 2019
- Construction Finish Date: June 2022
- Professional Services Provided: Foodservice Consulting, Planning, and Design
- Reference:

Bush Pavilion

College Station, Texas

In 2021, Worrell Design Group (WDG) completed the planning and design of the Food and Beverage Areas for Union Pacific Bush 4141 Locomotive & Marine One Helicopter Pavilion in College, TX. The Pavilion, a 29,000 sf building located next to the Bush Library and Museum in Texas A&M University in College Station, will house a retired Marine One Helicopter and the Union Pacific 4141 Locomotive which led the funeral train from Houston to College Station in December 2018 when the 41st president was laid to rest on the museum ground. The building was open to the public in June 2024 as part of the centennial commemoration honoring President George H.W. Bush.

Worrell Design Group provided planning and design services for the on-site Café and Catering Kitchen. The Café will serve the high-volume of visitors to the George H.W. Bush Presidential Library and Museum as well as The Pavilion. The Pavilion’s Special Event Spaces have a seating capacity for 500-600 guests attending seated, banquet – style events and cocktail receptions.

Key Facts:

- Final Project Size (sf): 29,000 sf
- Final Foodservice Areas (sf):
- Final Project Cost ($): $29,000,000
- Foodservice Equipment Cost ($): $227,718.22
- Type of Construction: New
- Design Start Date: November 2021
- Design Finish Date: April 2024
- Construction Start Date: July 2022
- Construction Finish Date: April 2024
- Professional Services Provided: Foodservice Consulting, Planning, and Design

DesignReference: confirm with Rod