Hazelwood Food + Drink
The CEO of Bridgewater Bank, Jerry Baack, wanted to call attention to the bank’s new headquarters building in St. Louis Park, Minn., a Minneapolis suburb. A long-time customer of Hazelwood Food + Drink in nearby Bloomington, he invited the restaurant’s owner-partners to operate their restaurant on the building’s main floor. Hazelwood Food + Drink is one of several brands owned and operated by Nova Restaurant Group.
Back-of-the-House Service Bar Design
We all know the scene. It’s a busy Friday or Saturday night and a customer bellies up to the bar at a restaurant or hotel but sees no open seats or spots from which to get the bartender’s attention. Then, alas, they spy the little area at the bar with a stainless-steel top with holes in it where the bartender places a bunch of ready-to-go drinks and tickets. Surely, they think, it’s OK to stand and order there.
DSR Discusses how Operations Experience Helps Shape her Current Role
Theresa Peterson, National Accounts Program Manager, Rapids Foodservice Contract and Design
The Need for Speed
Speed and volume play a greater role in foodservice equipment selection for the convenience store segment than other food sectors.
Getting on Top of Takeout
Keeping takeout and delivery customers happy is even more important than it once was.
Drive-Thru: The “Silent Contract”
Looking back on the past couple of years, it seems a growing number of restaurants outside of the quick-service space, namely fast-casual and full-service operations, continue to add drive-thru service to their offerings.
Creating Successful Cooklines
Although defined as a chain of hot food prep equipment, cooklines come in a variety of formats and are supported by equipment of all types. The type and size of the operation as well as its menu will dictate the makeup of the cookline.
Labor-Saving Equipment: Questions you Should Ask
While labor is always an issue for restaurant operators, it has become one of the industry’s biggest challenges in the post-pandemic era. In response, many operators now are taking a hard look at time- and labor-saving kitchen equipment. When it comes to these units, there’s more to consider than the price tag and the full-time employee costs they could save.
Service Tips: Convection Microwave Ovens
Operations from sandwich chains to c-stores to coffee shops use convection microwaves. These units can toast a sandwich, heat a pastry and cook a pizza, usually in 90 seconds or less.
Fitting a Food Hall into a Historic Renovation
Designers faced challenges ranging from working with an older building to designing stations with flexibility in mind to accommodate unknown operators.
