February 27, 2014
Designing for Central and Shared Kitchens
Driven in part by the food truck boom, central and shared kitchens continue to grow in popularity. Here the owner of a Chicago area shared kitchen shares with us the key foodservice equipment and design implications for this type of foodservice operation.
What Are the Key Fast-Casual Success Metrics In Design?
Top brands have the design elements that distinguish fast-casual operators from the competition down to a science and Juan Martinez provides a checklist to get started.
Snack Bar Sales Continue to Grow
The need for speed and a better-for-you option are driving snack bar related sales, according to NPD.
Drafting Solutions from Keg to Glass
Micro Matic USA, Inc., is an industry leader in the manufacture of draft beer dispensing systems, providing integrated solutions. We understand the importance of reliable dispensing and how it impacts draft beer quality, customer satisfaction, and the bottom line. Read more
Facility Design Project of the Month: Restaurant Beatrix in Chicago
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.
IFMA Announces Chain Innovators
The International Foodservice Manufacturers Association (IFMA) announced the winners of the 2014 COEX Innovation Awards, which recognize regional and national chain companies that are shaping the industry through innovation in culinary, operations, marketing and service.
Restaurant Profile: Coppa Osteria
This casual Houston hot spot touts sleek décor and unique features.