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 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.
A creative renovation transformed an outdated American-themed restaurant into a contemporary establishment featuring Asian-fusion cuisine.
A new location for an old restaurant allowed this Houston operation to substantially expand its back- and front-of-house kitchens and place greater emphasis on its carryout business.
Six culinary labs, a restaurant/bar, a bakery café and a full catering operation or the conference center give culinary students an opportunity to learn their trade on state-of-the-art equipment situated on two lower floors and in a penthouse suite.
A 9,000-square-foot kitchen provides separate zones for banquets, the atrium restaurant, and breakfast and room service in order to maintain labor efficiency and set high standards for food quality and sanitation.
A new central kitchen, which incorporates contemporary cooking and rapid chilling elements to streamline production output, supports product consistency and an enhanced menu at this national park’s historic hotel.