Search Results
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Setting a New Course for Food and Beverage Service at Columbine Country Club
This Colorado club took on an ambitious replacement of an old facility and introduced new kitchens, restaurants, lounges and beverage bars.
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Q&A with David Burgess, Famous Toastery
How the Famous Toastery COO views the state of better breakfast.
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The University of Wisconsin Preserves the Old and Welcomes the New at Memorial Union
Redesigning the entire circulation of space throughout the historic Memorial Union presented daunting challenges for the design team.
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Reinterpreting Asian
When Klaus Mager visited China’s White Swan Hotel back in the ’70s, he was treated to an early preview of what was to become a sensation in the states decades later.
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FE&S Kitchen Storage Makeover Contest 2018: Fort William Henry Hotel and Conference Center
Behind any kitchen upgrade lies the drive for greater efficiency. Many chefs dream of a complete renovation. Not every operation, though, can fund an extravagant redesign in the back of the house.
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Taking Food and Nutrition Expertise on the Road
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New Building, Kitchen and Cafe Invigorate Harvard Kennedy School
Harvard University’s John F. Kennedy School of Government, also called the Harvard Kennedy School (HKS), embarked on a major construction project to enclose its assorted buildings and bring them into a connected network. Its foodservice facility,...
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A Guide to Commercial Ranges
Commercial ranges can vary in terms of width, features, configuration and available options. Typically, these units consist of a range top and a base.
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A Guide to Braising Pans
Although commonly lumped into the steamer category, these units do not cook with steam. Their format consists of a griddle on the bottom and sides raised 8 to 11 inches.
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Which Comes First: Menu or Concept?
Design of the kitchen, as well as the front of the house, results from execution of the concept. The more attention paid to both in the design process, the greater the chance of success.
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A Showcase for Culinary and Beverage Program Excellence
Chickadee, Boston, Mass.
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Freddy’s Prototype Kitchen Trims Space, Increases Efficiency
When they founded Freddy’s Frozen Custard & Steakburgers, Scott Redler and brothers Bill and Randy Simon weren’t thinking about starting a chain. They just wanted to open one restaurant that offered quality all the way from food to facilities to...
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Cafe Relocates to Smaller Space, Increases Employee Engagement
Café 655 at Principal Financial Group, Des Moines, Iowa.
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Induction Instinct Counter Unit Series
has a control and monitoring system for its induction technology. The line ranges from Hob (3.5-5) or Wok (3.5-5-8) to the Griddle (3.5-5), and it also offers dual countertops with its Hob 10 or Griddle 10. The system recognizes incoming power and...
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Purchasing Considerations for Commercial Ranges
Sizing the range to the anticipated production needs and volume is important to meet the operator’s needs. Consider all the ways the culinary team will utilize the range.
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Good Burger Lives Up to Its Name
The inspiration for a restaurant concept can come from all sorts of places. Chains have emerged from the food someone had on a great vacation, from a barbecue hobby and even from dumb dorm room jokes.
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MAD Restaurant's Spanish-Themed Cuisine and Design
MAD Restaurant, Houston, Texas
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A Historic Renovation at Yale University
“Transformational” is how Yale University leaders describe the extensively renovated Yale Schwarzman Center. As the university’s first center for student life and the arts at the historic heart of campus, the renovated facility provides a shared space...
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Renovation Turns Dining Hall into Destination for Auburn University Students
Village View Dining Hall at Auburn University
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SAJJ Mediterranean and The Network Effect
Catering and off-premises customers represent center-of-the-plate opportunities for this Bay Area fast-casual operation, which should make moves into new markets easier.
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Lambeau Leaps to the Leading Edge of Stadium Foodservice
Melotte Marketplace at Lambeau Field
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Creating a High-Performance Kitchen Inside a 1940s Building
Blueprint on 3rd, Birmingham, Ala.
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MetroHealth Renovates Prior to New Build
MetroHealth Main Campus Medical Center, Cleveland
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Newly Centralized Food Production for Boulder, Colo.-Area Schools
The Boulder Valley School District (BVSD) is opening the 2020-2021 school year with a new Culinary Center, even though the facility will be used differently than originally intended since the district plans to start the year with remote learning.
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Montana High School Opens New Foodservice and Culinary Arts Center
Great Falls High School, Great Falls, Montana
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The Basics of Braising Pans
Braising pans, also called tilting skillets, are one of the most versatile pieces of equipment on the cook line and, as such, are very utilitarian. Although commonly lumped into the steamer category, these units do not cook with steam.
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Breaking Bread at a Private Boarding School in California
A new dining hall opens new vistas for students, faculty and staff at The Thacher School.
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A Guide to Ranges
Ranges are multipurpose pieces of cooking equipment that serve as a staple in most foodservice operations. A range top often is the most used piece of equipment in a kitchen cook line.
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Purchasing Considerations for Ranges
When choosing a range type, consider how the unit will be utilized and size the range to the anticipated production need and volume.
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Hospital Renovates Portion of Kitchen As It Converts to Room Service
Intermountain Medical Center (IMC) serves as the flagship hospital for Intermountain Healthcare. In October 2020, the Murray, Utah, facility made the transition to room service style of feeding for patients from a more traditional tray service approach...