Search Results
-
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.
-
Hospitality Center at the College of DuPage in Glen Ellyn, Ill.
The addition of two instructional kitchens serving restaurants that are open to the public, as well as three other instructional kitchens, an amphitheater and a six-room hotel increased student enrollment, partnerships with local businesses and...
-
Self Regional Healthcare Transitions to Room Service
A responsive, efficient room service program is bringing compliments from patients, staff and visitors and changing their perception of what patient foodservice can offer.
-
Danforth Dining Hall at the University of Rochester, Rochester, N.Y.
This dining hall's transformation features a customized version of Aramark's Fresh Food Company that allows notable variety, flexibility and dining transparency in its three self-contained pods, which serve as mini-kitchens.
-
The Central Kitchen at The Johns Hopkins Hospital in Baltimore
A 30,000-square-foot central kitchen with cook-chill technology and pods supports staff who prepare 13,000 meals daily for patients on 125 specialized diets and food for employees and guests.
-
Crossroads Café and The Shack at William Jessup University in Rocklin, Calif.
Multiple micro-restaurant platforms and neighborhood dining offer customers menu variety, entertaining display cooking and a uniquely designed, energetic interior that promotes interactions within the college community.
-
The Kitchen of the Future
Flexibility in menu construction and equipment use has become the name of the game for today’s kitchens, and that will undoubtedly ring true for many years to come. But when designing kitchens that can withstand the tests of time, allowing for lean...
-
Kyngs Grille, Breakfast Dining and Banquets, at Embassy Suites Orlando, Lake Buena Vista South
A 9,000-square-foot kitchen provides separate zones for banquets, the atrium restaurant, and breakfast and room service in order to maintain labor efficiency and set high standards for food quality and sanitation.
-
Planning for Nontraditional Locations
The number of branded chain concepts located in nontraditional venues continues to grow. With this growth comes increased awareness and understanding of the particular design and layout challenges that arise from operating in a fraction of the brand's...
-
Q&A: Daphne K. Gulick, Senior Director of Food Services, Masonic Village at Elizabethtown, Elizabethtown, Pa.
When the Masonic Village at Elizabethtown opened its doors 102 years ago, the facility was a self-sustaining community for the frail and elderly. Over the years, it evolved into a skilled nursing, memory support, personal care and independent living...
-
Blanchet House of Hospitality in Portland, Ore.
Homeless and disadvantaged Portland men in need of food, clothing and temporary shelter have greater access than ever before in this LEED Platinum building featuring a contemporary, energy-efficient kitchen.