The Design Difference | The Inn at the Chesapeake Bay Beach Club
Food service planning and design for ARCHITECTS | OWNERS | DEVELOPERS | OPERATORS. Innovative Custom Solutions for your Food Service Operation. The Design Difference: Where the difference is in the Details.
The Design Difference, kitchen design, hotel kitchens, hospitality, restaurant, hotel, outdoor kitchens, club kitchen, bar, project management, manage kitchen, food service, planning, design, difference, details, superior, coordinated, maximize, minimize, full service,
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The Inn at the Chesapeake Bay Beach Club


The owner wanted to construct boutique hotel with an extensive food and beverage offering adjacent to their existing beach club, a destination wedding and banquet facility and yacht club. The Inn at the Chesapeake Bay Club was to include a variety of function spaces, two bars, a restaurant and a grab & go concept. Additionally, another facility was needed to support tented events on the property. The food service support areas as well as the bars needed to be designed to optimize the flow of food and beverage throughout the property and ensure a superior food and beverage experience during peak event times and slower shoulder months.



Scope of services included programming, design, bidding and contractor award.



The Design Difference brought the foodservice facilities of this boutique hotel on the Chesapeake Bay to life. The project resulted in a 3,500 square foot kitchen to support indoor and outdoor function spaces, a lobby bar, an outdoor bar and lounge, and a signature three meal restaurant in the Inn. The back of house space included bulk and daily storage facilities, banquet and restaurant food preparation and production area, banquet plating area, restaurant finishing kitchen, server support stations and a common warewashing/pot washing area. The kitchen storage facility also houses bulk storage and beer, wine, and soda systems for the entire property.


The project also resulted in a full service indoor lobby bar and outdoor bar and lounge.  The Market, an alternate dining and shopping concept on premise, serves hot and cold made to order items, freshly prepared grab and go items, pastry, coffee and espresso, as well as specialty food items as locally sourced wine, beer, cheeses, charcuterie and other fine packaged foods.  A secondary outlet in an additional on premise building was designed to support tented catering functions on the hotel’s property at the bay and creating an additional lounge and grill concept.


Stevensville, MD


Chesapeake Bay Beach Club


DAS Architects

Case Study, Hospitality