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.
A small yet highly efficient and partially open kitchen allows culinary staff to show off their creativity with delicious, healthful ingredients that appeal to hotel guests and neighborhood residents.
The freshly made menu and locally sourced ingredients that define the display kitchen and European cooking suite shared between a full-service restaurant and room service, along with a gourmet-style market with a coffee shop, distinguish this hospital's foodservices from its competitors.
Eight years ago, when James and Julie Petrakis opened their first restaurant, The Ravenous Pig, in Winter Park, Fla., they were determined to become leaders in showcasing local farmers, fishermen and artisanal purveyors. They achieved notable success: revenues have reached $3.5 million, and the restaurant attracts some 94,000 customers annually.
Customization brings new flavors and menu variety to the food-concept platforms at this all-you-care-to-eat marketplace.
Contributing to this center’s LEED Platinum rating, the foodservice areas — its bistro café and its kitchen, Courtyard Café, catering kitchen and presidential kitchen — support preparation of fresh and local food within minimal footprints.
A creative footprint and equipment layout promote efficient production systems that allow this new hotel's restaurant, bar, room service and catering menus to showcase local and fresh ingredients.
Ambitiously preparing students to enter the hospitality industry, this new culinary institute exposes participants to exhibition cooking in a variety of restaurant environments, including haute cuisine, casual dining, French bakery and much more.
This new 446-bed medical center features a café with multiple stations, 24-hour room service and a production kitchen supporting the entire foodservice operation.
This newly built $34.1 million dining hall features 12 diverse à la carte dining venues, a convenience store and a central kitchen that includes cook-chill and bakery operations.
A thorough overhaul of a 40-year-old cafeteria brings a welcome change to a marketplace-style dining environment serving 3,000 customers a day and putting equipment on display in an open, fresh setting.
Filling the space of the former iconic Esquire Theater, this new restaurant occupies 24,000 square feet; features 2 dining areas, 2 bars, a second-floor terrace, a third-floor display kitchen and back-of-house kitchen; and requires staff to work with precision and clarity.