Search Results
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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...
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School Foodservice Faces New Realities
Even in the best of times, K-12 school foodservice is a tough proposition. With ever-changing governmental regulations, fluctuating enrollment sizes and shrinking budgets, it’s always been a challenge. But as with every other segment of the industry,...
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Tom & Chee Rethinks, Redesigns
After a decline in store counts, this comfort-food chain is positioning itself for renewed growth.
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GRD Steam Griddles
American Griddle American Griddle’s patented Steam Shell technology brings solutions to your kitchen never before possible. The Steam Shell Griddle offers perfect uniform temperatures across the entire cooking surface. Plus, with the Steam Shell lid,...
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Restaurant Reopening: 4 Challenges and Their Consulting Solutions
and ways that design and technology advancements may provide solutions to those challenges. Advertisement Advertisement The Griddle That Will Enhance College and University Foodservice The EVO EVent Ventless Griddle series is designed for front-of-house...
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Nostalgic Restaurant Design Supports Comfort Food Menu
Chef Paul Adair dreamed of opening his own restaurant in the Jackson, Miss., area near where he grew up. In 2019, he found a location in a space previously occupied by a high-end restaurant in the Fondren Place neighborhood, which offers shopping,...
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Renovated Hospital Cafe Alters Guests’ Food Experience
A bright, inviting environment greets staff and visitors within the Spectrum Health Lakeland Medical Center Pavilion in southwest Michigan. This project includes a new addition to the hospital and a renovation of existing space. The new addition...
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A Completely Reimagined Corporate Dining Space
Ten food stations, two micromarkets and seating throughout the space create a food hall-style experience for employees.
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Cornell University Expands with Full Range of New Dining Options
Cornell University’s North Campus Residential Expansion project features a 776,000-square-foot student life residential complex for first-year students and sophomores.
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Purchasing Considerations for Electric and Gas Ranges
Assess the menu, anticipated production needs and volume when purchasing a range.
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A Guide to Electric and Gas Ranges
The range top can be used for cooking, stir-frying, grilling, sauteing, searing, boiling and broiling. Oven bases can bake, roast, warm and broil, while cabinet bases can be used for additional storage. Ranges can also include refrigerated or freezer...
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Polar King, Atlas Metal, Accurex, and AccuTemp
service — is designed to make it easy for you to succeed. Watch the Video Unmatched Performance With The Accusteam™ Griddle No other griddle can match the production, consistency, and even temperatures of the AccuSteam™, which harnesses the science of...
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New Distillery Facility Focuses on Experience
Tattersall Distillery’s co-owners Jon Kreidler and Dan Oskey wanted to expand their distillation production capabilities. They also wanted to build a place for customers to come for a meal and drinks, see entertainment, host a wedding and other events,...
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Equipment Insights for December 2022
smoothies, wraps and salads. To help them produce food consistently with minimal labor, they rely on RATIONAL. Learn More Griddle Ensures Temperature Consistency Foodservice operations are always seeking equipment that provides the trifecta–consistency,...
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Culture-Centric College Dining
The first new dining hall on campus in 49 years, Yahentamitsi Dining Hall at the University of Maryland completed an 11-year new-build project when it opened in 2022. The nearly 68,000-square-foot all-you-care-to-eat facility can serve up to 15,000...
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University Dining Hall Plays Vital Role in Integrating Campus Life
With a growing number of student admissions and a subsequent increase in on-campus housing needs, the University of California San Diego created a new community to meet demand.
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B&I Goes Coastal
Dining has become a defining feature at what is set to transition into the West Coast’s largest community of life science companies and research institutions.
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Equipment Insights for August 2023
ice contamination is a result of poor ice machine cleaning and maintenance. Learn More The Powerful, Consistent AccuSteam Griddle Is it more important to be powerful, fast, or efficient? Don’t compromise when you can excel at all three. AccuSteam by...
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Flexible, Efficient Dining in B&I Space
The design team’s objective was an ambitious one: to create a dynamic and multifaceted dining experience very different from an old building’s outdated foodservice.
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Equipment Insights for September 2023
ice contamination is a result of poor ice machine cleaning and maintenance. Learn More The Powerful, Consistent AccuSteam Griddle Is it more important to be powerful, fast, or efficient? Don’t compromise when you can excel at all three. AccuSteam by...
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Deepening Roots Through Dining
The design of Banyan Dining Hall at Brigham Young University–Hawaii in Laie, Hawaii, combines the history of the campus, Hawaiian culture and modern design.
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Dialing For The Dish — Room Service Equipment
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Borgata Buffet in Atlantic City, N.J.
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Casino E&S: High Rollin'
Casino restaurants are becoming more customized and upscale to draw in players and hotel guests, keep them there and bring them back.
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Sandwich Shop E&S: Sophisticated Sandwich Prep
As the sandwich concept continues to grow in popularity and variety, operators require foodservice equipment to support prep and holding tasks specific to their menus.
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The Tray Line: Movin' On Down the Line
High-volume operators use tray lines to make up many meals at once and to clean afterwards.
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Facility Design Project of the Month, Mar. 2010: Table 31 Italian Steakhouse and Plaza Café, Philadelphia, Penn.
A restaurant operation spanning four floors challenges staff to work efficiently with equipment designed for restaurant and banquet service.
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Facility Design Project of the Month, Aug. 2009: Brasserie Pavil, San Antonio, Tex.
Consuming nearly half the space of this authentic French brasserie, a departmentalized kitchen brings a high level of efficiency and cleanliness.
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Segment Spotlight, December 2009; Sports Bars Score Big
Upscale menus, high end décor and a focus on quality and service have become common sports bar attributes.
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B&I Bouncing Back?
Thanks to a focus on value and convenience, the B&I segment seems poised for a comeback.