Foodservice Equipment and Supplies’ editors examine the workflow, efficiencies, concept expression, design, décor, and equipment and supplies packages that comprise some of the foodservice industry’s latest and greatest projects in this award-winning monthly feature.
Curlers and neighborhood residents receive dining experiences far beyond the ordinary in three venues — a restaurant and bar, special event rooms and catering spaces — at the Crooked Pint Ale House and Event Center in Chaska, Minn.
The Wyndridge Farm trifecta: a craft brewery and winery, restaurant and catering/event business all wrapped into one.
A culinary support center and contemporary food-themed platforms transform the dining experience in Wilkerson Commons at the University of North Dakota, Grand Forks
A prototype kitchen and servery at this elementary school and high school set the standard for other renovations — allowing fresh food to become the star of the show.
Bama Dining’s newest stand-alone, all-you-care-to-eat dining facility brings more variety, culinary experience and sense of community to students, faculty and staff on this enormous campus.
A phased renovation providing a seamless transition between new and old buildings expands foodservice with new storage spaces and improvements to the kitchen, room service and retail operations.
A complete overhaul of the main-floor kitchen and creation of a second-floor bar and lounge have launched this renowned New Orleans restaurant into a future that promises tremendous growth.
A U-shaped tasting bar, a patio with a retractable roof, a fireplace on the patio and an island prep space in the restaurant’s organized, efficient kitchen are among the elements first introduced at this location.