2021 Facility Design Project of the Year—Honorable Mention: The Farehouse Market, Chicago
The historic Montgomery Ward Company Complex in Chicago’s River North neighborhood, now known as 600 West Chicago, has hosted many tenants in its 113-year history. Two years ago, Sterling Bay, a Chicago-based real estate investment and development firm, spent more than $12 million to bring the beauty of this 1.6-million-square-foot landmark property’s original features back to life while also modernizing some of the shared spaces.
Tips for Taking Care of Hurried Deadlines
In our conversations with foodservice designers lately, it seems — at least for some — deadlines are approaching faster as projects put on hold during the pandemic are ramping up.
Breakfast Segment Update
The breakfast segment may face a more challenging recovery than other dayparts since the morning commute has yet to return to normal. Mintel predicts between 2022 and 2025, chains will divert resources from breakfast programs to mid-morning and afternoon occasions.
Dealers Dish About COVID-19 and the Future of Foodservice
Since the pandemic burst onto the scene in the spring of 2020, the struggles of restaurant and foodservice operators have been well documented.
Service Tips: Hot Holding Units
Long a mainstay of the catering world, hot holding units continue to gain traction in restaurants seeking to offer high-quality food to off-premises guests. Here are a few tips to keeping these units working well.
Planning for Reopenings
While most restaurants have been open in some capacity for months, other foodservice operations, such as corporate feeders and school cafeterias, are just starting to reopen.
2021 Top Achievers
Always an impressive group of go-getters, this year’s crop of Top Achievers does not disappoint. They also do not miss a beat when it comes to motivating teams, contributing to the greater good of their segments of the industry and, of course, achieving success in all measures within their primary roles.
Specifying for Indoor Agriculture
Are vertical and indoor farms going to evolve in the foodservice arena?
More Customer Options Mean More Design Implications
Thanks to COVID-19 and customers’ cravings for convenience, operators now receive orders from a variety of means, and the way they fulfill these orders is more diverse than ever. And both the way operators receive orders and the way they fulfill these orders will continue to impact back- and front- of-the-house restaurant design.
Transitioning From Retail to Outside Sales: One Rep Shares What He's Learned
Dov Soiefer, Culinary Depot
