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Borgata Buffet in Atlantic City, N.J.

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.

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.

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.

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.

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.

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.

B&I Bouncing Back?

Thanks to a focus on value and convenience, the B&I segment seems poised for a comeback.

Facility Design Project of the Month, Dec 2010, Lorain County College The MarketPlace at Lorain County Community College Elyria, Ohio

A marketplace-style dining concept in the renovated College Center building features cook-to-order and freshly prepared foods at stations that entice customers to interact with one another and dining staff more frequently than ever.

Facility Design Project of the Month, Feb 2011, R2L in Philadelphia, PA

A cooking suite and sous vide preparation allow this restaurant's chefs to efficiently and productively execute an eclectic, upscale menu.

Facility Design Project of the Month-May 2011 Center for Community at the University of Colorado at Boulder

Supported by a bakery and central commissary, this market-style dining concept features authentically themed micro-restaurants that contribute to the community-oriented environment created in this unique center.

Hospital Foodservice Programs

Foodservice has become a differentiator in today's hospitals. Progressive facilities competing for patients are instituting revolutionary room service programs; installing serveries with a variety of offerings; providing upscale, seasonal fare; and...

Casino Club at The Greenbrier in White Sulphur Springs, W. Va.

A fast-track design and installation process, complicated logistics and small footprints challenged the design team to work at top efficiency to produce the restaurants and lounges for this resort's new Casino Club.

Service Insights: Planned Maintenance Programs, Customer Retention and More

FE&S eMarketplace, March 2011

Chain Profile: Rusty Taco

A small, yet efficient, equipment package helps this young quick-service concept to offer authentic tacos prepared fresh daily.

Facility Design Project of the Month, Sept. 2011: Sky Box Sports Bar and H Lounge at the Hollywood Casino at Charles Town Races, W.Va

A contemporary sports bar and restaurant perched above the casino feature equipment that enables staff to produce sophisticated, yet casual, food and drinks. Live entertainment and an interactive bar on the main casino level contribute to the venue's...

FE&S eMarketplace: Induction Cooktops, Smoothies and more

Case Study: Smyth at the Iron Horse Hotel, Milwaukee, Wis.

Just about everything at Milwaukee’s Iron Horse Hotel has a story attached to it. The 100-year-old warehouse it inhabits was initially built for a bedding company and then became home to a box company in 1927 and finally was transformed into a cold...

Case Study: Atria on the Hudson, Ossining, N.Y.

As the tastes and needs of their clientele continue to evolve, so too must the way senior care facilities manage their foodservice operations. Such is the case with Atria on the Hudson, an Ossining, N.Y.-based senior care facility with more than 60...

Segment Spotlight: Senior Care Foodservice Comes of Age

The senior care foodservice segment is undergoing a transformation as more upscale restaurants continue to replace institutionalized dining halls. As a result, today’s residents have more dining options, including snack bars, bistros, pubs, hotel-like...

Cafe 1910 and Kitchen at Swedish/Issaquah Medical Center

Greater Issaquah-Sammamish is a fast-growing suburban community on the east side of Seattle. To meet this population’s healthcare needs—not only to get well after an illness or accident, but to stay well—Swedish Health Services opened a five-level...

Heartland Reps Opens Culinary Education Center

Location suitable for meetings, training and other foodservice-related activities.

Grilling Opportunities in the Burger Segment

While fast-food giants may be the iconic members of the segment, a growing number of fast-casual and limited-service restaurants are grilling their own opportunities within the burger business.

University of Wisconsin-Madison Union South

Six micro-restaurants expose Union South customers to preparation techniques for various cuisines and give staff an opportunity to run their own establishments.

Understanding What Chefs Want

Developing a good working relationship between foodservice operators and their supply chain partners takes time and understanding between the two parties. Unfortunately, no shortcut exists to expedite these efforts.

Ultra-Lounges Get in the Foodservice Game

Ultra-lounges and other late-night (but dance-free) bars have long been the source of bottle service, scantily clad servers and speed-pouring bartenders.

Case Study: The Publican, Chicago

When partners Paul Kahan, Donnie Madia, Terry Alexander and Eduard Seitan teamed up to open The Publican in Chicago about four years ago, the original plan was to create an authentic gastro pub. In this case, the best laid plan went awry with positive...

Bellying Up to the Gastro Pub

Innovative menus and craft brews drive the operational requirements for this emerging segment of the foodservice industry.

SODO Kitchen at Starbucks Headquarters in Seattle

Equipped to show off the culinary staff's talents and the selection of fresh, local and sustainable ingredients, this renovated café attracts both Starbucks employees and the public.