Specifying Equipment for an Evolving Menu

November 20, 2025

Specifying Equipment for an Evolving Menu

Designing kitchen operations and selecting equipment packages that support an evolving menu is both a practical and creative endeavor. Here, consultant Carlos Espinosa offers some design principles to keep in mind for equipment-driven adaptability.

Facility Design Project of the Month

The Eatery, the largest dining facility on the University of Pittsburgh campus, needed a major overhaul to attract a higher volume of today's food-savvy guests. The project was also an opportunity to rethink what a traditional dining hall could be, reimagining it as a dynamic community hub that can support meaningful experiences.

Watch for the Next Generation of Slicers

Get ready! Hobart is bringing a new level of precision and repeatability to slicing in 2026. Its next generation of slicers features an intuitive design that simplifies use and improves productivity with every slice. Be the first to learn more.

Mighty Makeover for Minnesota Winery

Round Lake Vineyards & Winery has expanded from grape growing to winemaking and restaurant service. Food now plays a key role in the guest experience and winning the FE&S 2025 Kitchen Storage Makeover contest has further energized the culinary team.

new + notable

Texture plays a key role in the sensory experience at Sugar Champagne Bar. Rich, moody tones like deep corals, soft pinks and bold teals are paired with gold accents and theatrical lighting to create visual drama.

Add Speed to Service

Although not complex or heavy equipment, service stations play a critical role in facilitating speed of service, efficiency and an overall enjoyable customer experience in foodservice operations.

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Specifying Equipment for an Evolving Menu