Foodservice Equipment and Supplies magazine’s 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.
A relatively small kitchen footprint allows HUB 51 owners to contain costs and maximize efficiency while delivering high quality food and service to meet the discerning tastes of sophisticated urban customers.
A $4.5 million renovation revitalized this Philadelphia landmark restaurant, giving it a new open kitchen with enormous firepower, an oyster bar, a huge lobster tank and a restored, clubby President’s Room with an Amazon mahogany bar.
Consuming nearly half the space of this authentic French brasserie, a departmentalized kitchen brings a high level of efficiency and cleanliness.
This colorful, marketplace-style foodservice facility featuring display-cooking equipment, retail food displays and a pay-at-the-end POS system brings a fresh concept to Indiana's first land-based Las Vegas-style casino.
An ambitious, $20 million renovation of a treasured historic building provides myriad food platforms on two floors, creating a dining environment unlike anything generations of students and faculty have seen before at this storied Massachusetts school.
A beloved restaurant gets a major makeover.
A $4.5 million renovation revitalized this Philadelphia landmark restaurant, giving it a new open kitchen with enormous firepower, an oyster bar, a huge lobster tank and a restored, clubby President’s Room with an Amazon mahogany bar.
Charbroilers, a deck oven, steamers, fryers and other production and serving equipment now occupy a space once furnished with operating tables and stretchers. This hospital's former surgical suite has been transformed into a foodservice that includes Oasis, a marketplace-style servery, and a full kitchen with patient tray assembly and storage areas.
