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.
Self-sustaining, mini-restaurant platforms, a community market and a support kitchen transform this college’s dining landscape with stunning designs and a creative approach to culinary experiences.
A renovated campus center eatery with a focus on sustainability and fresh, healthful food features 10 self-contained, European-inspired bistro-style concepts that offer a casual, urban dining experience, as well as the gourmet Harvest Market.
A complete makeover following Hurricane Sandy gave this waterfront restaurant and tiki bar a fresh look and a new start.
Eastern European cuisine welcomes customers at a brasserie featuring a display cooking suite, an eclectic wine and cheese bar, and a grab-and-go skyway café that utilizes ventless cooking equipment.
An overhaul of an old police headquarters building transforms an industrial space into a restaurant with three cooklines and the sounds and textures of Mexico and Southern California.
A three-phase renovation revives a café, storage rooms, dining rooms and a central kitchen at this continuing care retirement community.
An adaptive reuse of a classic building, this restaurant blends historic and contemporary decor, placing the guests' focus on a compact yet efficient open kitchen.
Conversion of a 73-year-old building into a contemporary housing, dining and learning establishment brings a fresh approach to a support kitchen and servery with micro-restaurants emphasizing local, fresh and colorful cuisine.
A creative approach to serving staff, this multiphase project transformed the main kitchen and employee café into an efficient, contemporary facility without interrupting patient services.
This new urban dining hall leverages a flexible foodservice equipment package and utility distribution system to implement a cook-to-flow system that helps provide students with a varied menu of restaurant-quality food.
By working with Culinary Institute of America-trained chefs to develop menus, the IU culinary staff give customers a new dining experience at nine microrestaurants in a unique campus environment.