Search Results
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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...
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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.
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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...
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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...
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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.
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Dusty Buns, Fresno, Calif.
Lesson Learned: Use a combination of food truck and brick-and-mortar business to maximize daypart potential, boost revenues and grow a larger customer base.
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Food Trucks 2.0
These days it's all in — the right way — or bust. A few years after the food truck boom swept the industry and the nation, the segment shows no signs of stalling or slowing, but the competition is a survival of the fittest. Those who planned their...
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B&I Case Study: Adobe Lehi City, Utah
Adobe's newest architecturally and artistically forward location amidst the scenic Rocky Mountains brought in Bon Appetit Management Company to manage the day to day operations of its new servery and nearly 10,000-square-foot atrium that offers dining...
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B&I Case Study: VF Outdoor, Inc., Alameda, Calif.
VF Outdoor, Inc., a subsidiary of VF Corporation, recently completed construction of its new corporate headquarters for its action sports retail brands The North Face, JanSport and lucy in Alameda, Calif.
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The Lemon Grass in Lacey, Wash.
A creative renovation transformed an outdated American-themed restaurant into a contemporary establishment featuring Asian-fusion cuisine.
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Hotel Foodservice Traveling a Higher Road
Thanks to a slowly improving economic environment, consumers and business travelers are hitting the road again — with a healthy appetite for hotel foodservice. With free breakfasts, gastropubs, fine dining, banquet service and more, hotel foodservice...
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Case Study: Salt River Fields, Scottsdale, Ariz.
When it opened in March 2011, Salt River Fields at Talking Stick in Scottsdale, Ariz., was not just distinguishable as the first Major League Baseball facility located on Native American land, but also as a stadium seeking to raise the bar for...
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Building in Flexibility with Design and Equipment Choices
Change is inevitable in a foodservice operation. To minimize the disruption, it is important to design in flexible options such as multi-use foodservice equipment, utility distribution systems and more.
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Café 601 at Strong Memorial Hospital, University of Rochester Medical Center, in Rochester, N.Y.
A thorough overhaul of a 40-year-old cafeteria brings a welcome change to a marketplace-style dining environment serving 3,000 customers a day and putting equipment on display in an open, fresh setting.
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Razzoo’s Cajun Café’s Open Door Approach Builds Customer Loyalty
This full-service concept brings Cajun cuisine served in a fun environment into previously untapped markets.
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Niagara Falls Culinary Institute at Niagara County Community College in Niagara Falls, N.Y.
Ambitiously preparing students to enter the hospitality industry, this new culinary institute exposes participants to exhibition cooking in a variety of restaurant environments, including haute cuisine, casual dining, French bakery and much more.
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Q&A: James Worthington, CEO, Kneaders Bakery and Café, Orem, Utah
When family-owned Kneaders Bakery and Café opened its first location in 1997, this part of the foodservice industry had not yet risen to the heights it enjoys today. That the fast-casual chain has not only persevered in the face of stiff national...
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Case Study: Dinkel’s Bakery, Chicago
Typically a truck crashing into the front of a building brings with it negative repercussions. In the case of Dinkel's Bakery in Chicago, the event was a blessing in disguise.
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George W. Bush Presidential Center at Southern Methodist University, Dallas
Contributing to this center’s LEED Platinum rating, the foodservice areas — its bistro café and its kitchen, Courtyard Café, catering kitchen and presidential kitchen — support preparation of fresh and local food within minimal footprints.
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When to Replace: Induction Cooktops
An overview of induction cooktops, including maintenance and replacement tips.
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Food Truck Frenzy
A dealership builds its own food truck as a mobile test kitchen, while a husband and wife team in Kansas City, Kan. carts around artisan sausage on a simple flatbed trailer.
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Star Manufacturing Adds Yungbluth to Sales Team
Vulcan veteran to work with Star, Holman and Toastmaster brands.
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Manna, Manna Market and Bedside Manna Room Service at Castle Rock Adventist Hospital in Castle Rock, Colo.
The freshly made menu and locally sourced ingredients that define the display kitchen and European cooking suite shared between a full-service restaurant and room service, along with a gourmet-style market with a coffee shop, distinguish this...
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Q&A: Melanie Konarik, director of child nutrition services Spring Independent School District, Houston, Texas
The 2,400 students at Dekaney High School in Houston, Texas, have high expectations when it comes to lunchtime. Fortunately, the district has made a point of expanding the options it makes available to students.
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Health Takes the Lead at Sound Bites Café at NPR Headquarters in Washington, D.C.
Employees and visitors at this new headquarters building can partake in a refreshed culinary experience that complements the company's on-site wellness program.
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NYY Steak in New York City
A high-rise bank building repurposed into a premier steakhouse positions foodservice on multiple levels and pays homage to this renowned baseball team's history and culture.
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When to Replace: Tilting Skillets
Tilting skillets, also known as braising pans, are among the most versatile pieces of equipment in commercial kitchens. Here is a brief introduction to this flexible piece of cooking equipment.
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Evolving to À La Carte Room Service for Patients at University of Michigan Health System in Ann Arbor, Mich.
A T-line for tray assembly allows peak meal output for more than 1,500 meals a day with notable enhancements to food quality and a reduction in waste.
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Welcoming Change and Enhancing Patients’ and Customers’ Experience: A Q&A with Lisette Coston, MBA, RD/LD
Lisette Coston is executive director of support services for Saint Francis Health System in Tulsa, Okla. She is also president-elect of the Association for Healthcare Foodservice (AHF).
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University of Michigan East Quad in Ann Arbor
Conversion of a 73-year-old building into a contemporary housing, dining and learning establishment brings a fresh approach to a support kitchen and servery with micro-restaurants emphasizing local, fresh and colorful cuisine.