Search Results
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Preventing Fires through Service and Cleanliness
Proper servicing of foodservice equipment is an often-overlooked aspect of restaurant fire prevention. In this article, a veteran service agent explores some key cooking equipment-related areas foodservice operators should address to reduce the...
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Food Delivery on Wheels Takes the Fast Lane
Food trucks remain a popular trend in the commercial foodservice space. Here are two examples of on-site operators leveraging food truck technology to provide meals during a dining hall renovation and feed children in need during the summer months.
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Q&A: Steve Schmitz, director of culinary and nutritional services Llanfair Retirement Community/Ohio Presbyterian Retirement Services, Cincinnati, Ohio
Since its development back in 1957, the Llanfair Retirement Community in Cincinnati, Ohio, has undergone many changes. In 1979 a 75-unit apartment building was added to the community's campus. Four years later, another 32-unit condo-style...
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Brasserie Zentral, Foreign Legion Wine & Cheese Bar and Café Zentral in the Soo Line Building in Minneapolis
Eastern European cuisine welcomes customers at a brasserie featuring a display cooking suite, an eclectic wine and cheese bar, and a grab-and-go skyway café that utilizes ventless cooking equipment.
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2015 Chain Innovators: Punch Bowl Social
You might call it eatertainment for the millennial age. Punch Bowl Social brings elevated casual comfort food, craft beverages and old-school, unplugged entertainment together in a single venue. Founded in 2012 by Denver-based Seasoned Development, the...
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2015 Chain Innovators: Cava Grill
The Cava brand was launched in 2006 as Cava Mezze, a full-service, Greek-inspired restaurant in Washington, D.C. There are now three in operation in the D.C. area, as well as a Cava Foods division, which sells packaged dips and spreads from the...
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Teaching the Future of Foodservice Equipment
In education we have a simple, but ultimately complicated, mandate: to prepare our students for the future they will inherit. In many foodservice operations the functional demands of running a business and the need to balance short-term profits and...
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Bennigan’s: ?Call it a Comeback
For years, Bennigan’s served as the model for casual-dining restaurants. But since 2008, when the chain entered and then exited bankruptcy, ?it hasn’t made much noise. Now, new leadership has built a new ?prototype, new menu and new franchise system...
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Florence Moore Hall Kitchen and Servery at Stanford University, Palo Alto, Calif.
An airy, open kitchen and easy-to-navigate servery with several culinary concepts provide enormous menu variety and an innovative, educational and sustainable dining experience.
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Spreading The Madness: A Profile of Teriyaki Madness
With a simple menu and impressive sales figures, this Denver-based Asian concept forecasts going from just a handful of stores at the start of 2014 to 100 by 2018.
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Bolton Dining Commons Enhances Campus Life at the University of Georgia in Athens
Dining at the University of Georgia (UGA) has long received national media attention and awards for its creativity and high customer acceptance. Now the new Bolton Dining Commons takes the University of Georgia’s dining program to new heights.
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Chef's Corner: Camp Howard, Director, Vanderbilt University, Campus Dining
Camp Howard, CEC, is a Culinary Institute of America graduate and chef-turned-foodservice director at Vanderbilt University in Nashville. He joined the staff 18 years ago in 1997 as executive chef, earning the director role in 2008. Camp has watched...
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College Innovators: Yale University’s School of Management, New Haven, Connecticut
New Venues Raise the Bar on Quality, Transparency
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Native Grill and Wings Takes Flight in New Lands
After updating its menu, its look and even its name, this 35-year-old concept is finally expanding out of its home state of Arizona.
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Chef's Corner: John Caputo, Executive Chef, Labriola Ristorante & Café, Chicago
The latest venture from Chicago baker Rich Labriola, Labriola Ristorante & Café, opened this past May just off Chicago's Magnificent Mile. The 12,000-square-foot, mixed-use building features a full-service restaurant, a casual lunch and dinner café, a...
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Case Study: Researching the Kitchen of the Future
The kitchen of the future has long been a topic of discussion for David Zabrowski of PG&E’s Food Service Technology Center (FSTC) and Don Fisher of Fisher Consulting. This modern day cookline, they say, would feature all energy- and water-saving...
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Beer Hall, Beer Garden, Brewer’s Table and Scheid Hall at Surly Brewery MSP in Minneapolis–St. Paul
Four venues and a central kitchen supporting casual and fine dining marry efficiency with design detail to bring a memorable experience to guests visiting this Minneapolis–St. Paul destination brewery.
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Micro Marts and a Renovation Expand Foodservice Options at Hallmark Cards
Micro marts expand employees' foodservice options throughout the day and night at Hallmark's headquarters and production and distribution facilities. A renovation at the Lawrence facility also features a micro mart.
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Café 750 at The Principal Financial Group in Des Moines, Iowa
This renovated bistro-style dining environment focuses attention on the culinary staff and their creations while inviting employees to relax in spaces that encourage community building.
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Café Med at Yale Medical School
Students were dissatisfied with a very dated and dark dining operation that was not aligned with contemporary customers’ eating habits. High operational costs led to high prices, which resulted in poor sales. “We wanted to create a space that fostered...
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Casinos Double Down on Foodservice
Foodservice venues represent a sure thing for gaming operations looking to enhance their customers’ experiences and bottom lines. Operators require heavy-duty and flexible equipment packages to hit the jackpot.
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Cultivating Culinary Art at Café 78 in the Museum of Contemporary Art Detroit
Visitors and midtown residents viewing art and attending events at this modern museum also receive culinary and beverage creations delivered by Dave Kwiatkowski and Marc Djozlija, partners of Wright & Company.
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Mama Fu’s Ups the Asian Delivery Experience
This emerging chain expects huge growth through cooked-to-order, fast-casual Asian food offered for dine-in, carryout and delivery.
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Product Knowledge Guide: Induction Ranges
Induction cooking is a cleaner and more sustainable way of cooking compared with using traditional gas or infrared electric burners. Operating at between 85 percent and 95 percent efficiency, depending on the unit, induction continues to be among the...
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FCSI Announces Innovation Showcase Finalists
FCSI The Americas announced the 10 finalists for its 2016 Innovation Showcase finalists.
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PG&E Cookline Project Update: Gate Gourmet
Producing 20,000 to 34,000 meals a day requires a lot of firepower, energy and labor. That’s the reality Gate Gourmet faces on a daily basis. And thanks to its participation in an ongoing test program, the producer of airline catering and other...
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Brew Pubs Differentiate and Prosper
This segment is benefitting from and capitalizing on prevalent trends, which include using local, artisan and freshly made products.
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What to Consider When Specifying Buffetware
Lisa Hackworth, product and marketing specialist at The Wasserstrom Co., Columbus, Ohio, explores the ins and outs of the right type of buffetware.
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2016 Facility Design Project of the Year: Surly Brewery MSP in Minneapolis-St. Paul
This 50,000-square-foot destination brewery includes a beer hall, beer deck, beer garden, Brewer's Table restaurant, Scheid Hall, a central kitchen supporting fine dining, and an event center.
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Senior Living Foodservice Programs Offer Better Options Than Ever
More often, retirement community foodservice programs are reflecting the trends of retail restaurants, with from-scratch cooking, local fare and cleaner, more nutritious ingredients.
