November 17, 2016
Designing for Generation Z
Time to shift focus to Generation Z (yep, they may overtake Millennials down the road). Design rules for this group follow many of today’s trends, but with a greater emphasis on healthy, sustainable and totally transparent.
Kitchen Renovations Remain Top of Mind
Planning to renovate a commercial kitchen? Here are four steps critical to the success of any project.
For 90 years, customers have slammed the door in our face.
Kason hardware has opened and closed more walk-in doors than any other company in America. When the walk-in door you close swings shut smoothly and securely – we’re proud. Slam the door on inefficiency and heat loss. Do what every walk-in OEM manufacturer does: choose Kason.
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Consumers Want Both Healthful and Indulgent Meal Options
Foodservice operators have ample opportunities to build menu concepts around two competing consumer dining trends: healthfully delicious and luxuriously indulgent. While rival concepts in the past, today they both equally dominate consumers’ food decisions while dining outside the home, according to data from a new Culinary Visions study.
Taco Bell’s New Las Vegas Cantina Features Open Kitchen Design
Notable in the newly opened Taco Bell Cantina in Las Vegas is the open kitchen design and open-faced baskets to present food.
LEED-Style (Versus Certification) Projects Gain Momentum
Many foodservice operators continue to follow a number of the green kitchen and building guidelines outlined by LEED, even if they don’t pay for or pursue the official certification.
Eatertainment Reaches New Dimension at Mango’s Tropical Cafe Orlando
Circulation and future growth challenged the designers of Mango’s Tropical Cafe Orlando. Add kitchen design to that list as well, which needed to meet high production volumes in order to cater parties anywhere from 2 to 2,000.
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