Search Results
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Case Study: Shula Burger Fort Lauderdale, Fla.
Named after the NFL coach with the most wins in the league's history and created as a more casual offshoot of a successful steakhouse chain, Shula Burger already had a lot going for it when the first location opened in 2011 in the Florida Keys.
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Durrell Dining Center and Durrell Express at Colorado State University in Fort Collins, Colo.
Customization brings new flavors and menu variety to the food-concept platforms at this all-you-care-to-eat marketplace.
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ITW Food Equipment Group Promotes Manson
Foodservice equipment pro will handle the fryer and griddle/charbroiler business units.
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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.
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The Restaurants at Woodland, Indiana University–Bloomington
By working with Culinary Institute of America-trained chefs to develop menus, the IU culinary staff give customers a new dining experience at nine microrestaurants in a unique campus environment.
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Microsoft Raises the Dining Bar with Cafés 9 and H in Redmond, Wash.
Competing for the best and brightest employees in the technology universe, Microsoft continuously builds and remodels cafés to drive participation, introduce meaningful technology into the customer experience, drive guest satisfaction and enhance...
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Employee Café and Main Kitchen at Reading Hospital in West Reading, Pa.
A creative approach to serving staff, this multiphase project transformed the main kitchen and employee café into an efficient, contemporary facility without interrupting patient services.
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College and University Foodservice Innovators: Virginia Tech
New Burger '37 Joins Long Line of Destination Dining Concepts
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Blue Heron Café, Storage, Dining Rooms & Central Kitchen at Vicar’s Landing Continuing Care Retirement Community in Ponte Vedra Beach, Fla.
A three-phase renovation revives a café, storage rooms, dining rooms and a central kitchen at this continuing care retirement community.
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Johnny Rockets Prepares for Liftoff
With two distinct restaurant styles, strong international demand and an operational model that is both simple and flexible, burger-and-fries joint Johnny Rockets is going through a major growth spurt.
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A Journey Into Contemporary Food and Education at The Field Museum
Chicago's Field Museum expands visitors' visions of civilizations and conservation at The Field Bistro, The Bistro Bar and Explorer Café.
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Blue Wall Café at the UMass Amherst Lincoln Campus Center
A renovated campus center eatery with a focus on sustainability and fresh, healthful food features 10 self-contained, European-inspired bistro-style concepts that offer a casual, urban dining experience, as well as the gourmet Harvest Market.
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Infusing New Life into Garrett Community Center at Tel Hai, Honey Brook, Penn.
Meeting the changing and sophisticated expectations of residents, staff and visitors, a renovation of the Garrett Community Center introduced an open kitchen serving three dining venues and significantly improved the dining experience.
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Expanding Production at Geisinger Health System in Danville, Penn.
Danville, Pa.-based Geisinger Medical Center provides healthcare services to more than 2 million residents in central and northeast Pennsylvania, as it has for the past 100 years. In January 2013, Geisinger Medical Center debuted the first portion of a...
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South Quad Renovation at the University of Michigan in Ann Arbor, Mich.
A renovation and addition to the South Quad residence hall allowed the university to consolidate West Quad dining into one dining hall and café that serves residential and retail customers. The kitchen expansion includes more storage and a commissary.
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HopCat Follows its Own Beat
This Michigan-based craft beer bar boasts $5 million in yearly sales per location thanks to a great beer selection and a commitment to quality eats.
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Culinary Support Center, The Refectory at the Yale Divinity School and Café Med at the Yale Medical School at Yale University
A 16,800-square-foot culinary support production center with state-of-the-art bake shop, cold food production, warehousing, cook-chill/sous vide production and packaging supports catering, residential and retail dining operations.
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Terza Ristorante and La Vetta Bar Nel Cielo in Rochester, Minn.
A chic-casual Italian restaurant features an open kitchen on the main floor and a rooftop bar and patio on the seventh level of a new downtown building.
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C-store Retail Restaurants Thrive
Restaurants can be profit centers for convenience retailers with decent store traffic that enlists the help of experienced foodservice personnel.
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Segment Spotlight: Asian Is On Trend
Incorporating a range of regional fare that features fresh and healthful ingredients, the Asian-inspired restaurant segment utilizes traditional equipment to create authentic dishes.
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Balance Grille Shifts the Playing Field
Most Millennials probably don’t know it, but they’re among the darlings of the restaurant world. Chains roll out features like community tables and smartphone apps with the hope of drawing in these younger diners. Ultimately, the goal is to build...
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Eatertainment Reaches a New Dimension at Mango’s Tropical Cafe Orlando
Entertainment, restaurants and bars come together under one enormous roof.
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West Union Renovation at Duke University
A one-of-a-kind experience brings culinary food exploration and education in partnership with local food concepts.
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Service Tips: Griddles
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Microsoft’s Café 36: Renovation Sets New Standard in Workplace Dining
Menu authenticity and unconventional brand identity support Microsoft’s core goal of enhancing the employee experience.
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Werewolf Bar & Grill and Ventilation Energy Savings
Case Study: A PG&E Cookline Project Update
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Clamshell Griddles: Cleaning and Maintenance Tips
Clamshell griddles, also commonly referred to as double-sided grills, have become critical to the foodservice industry, in part because they help operators expand their menus. Foodservice operators can choose from small tabletop panini grills to larger...
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Rising to the Top
The better-burger segment continues to expand as discriminating consumers seek unique and upscale versions of a perennial favorite.
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Capriotti’s Keeps It Real
This sandwich shop counts on scratch cooking and fresh ingredients to make it a national player.
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Middle Eastern Cuisine Takes Hold
With healthier and more diverse menu options, the Middle Eastern restaurant segment is poised to become more prominent in the U.S.