Search Results
-
Foodservice Plays an Integral Role in Patient Care at Cancer Treatment Centers of America at Southeastern Regional Medical Center in Newnan, Ga.
A contemporary café, relaxing dining room, staff dining room, room service and nutrition services play an integral role in supporting cancer patients and their caregivers.
-
University of Colorado Boulder's Approach to Micro-Restaurants
Inside the new Village Center Dining and Community Commons at the University of Colorado Boulder.
-
Making the Most of a Small Kitchen
Running a restaurant is a tough business. It’s even tougher when you have a small kitchen space to work with. But that’s the challenge that’s faced every day by Peter Shuey, Managing Partner of the Hoppy Gnome in Ft. Wayne, Ind.
-
The University of Alabama Brings Action to the Front of the House
The University of Alabama
-
Purchasing Considerations for Grills & Griddles
When choosing a grill, operators should determine what type suits the menu and operation.
-
A Remodel Celebrating Food, Culture and Innovation
The remodeled Ventanas on the University of California San Diego campus is located in the Eleanor Roosevelt College building. It features five platforms — the team behind the project uses the word “nodes” — dedicated to cuisine inspired by the African...
-
A Guide to Grills & Griddles
Grills have heat sources located below the cooking grate, while griddle controls determine how much thermal energy is stored.
-
FE&S eMarketplace, April 2011
-
Puesto in San Diego, Calif.
An overhaul of an old police headquarters building transforms an industrial space into a restaurant with three cooklines and the sounds and textures of Mexico and Southern California.
-
CoV in Wayzata, Minn.
With walls of windows opening onto Lake Minnetonka, this restaurant features an open kitchen with a wood-fired grill and smoker, a marble oyster bar and a 28-foot liquor bar.
-
Werewolf Cookline Project: An Update
In our August issue, FE&S published "Comprehensive Commercial Kitchen Equipment Retrofit," the first article in a series about the cookline project taking place at Werewolf Bar & Grill in San Diego and at other foodservice operations on the West Coast....
-
Cleaning and Maintaining Countertop Griddles
Although griddles are a basic piece of equipment, failure to regularly clean and maintain these units will compromise their performance and service life. For both electrical and gas types, proper installation plays a key role in mitigating grease...
-
American Griddles: The True Workhorses at The Hoppy Gnome
With some restaurants, speed of service can be especially challenging due to lack of back of house space.
-
Another Leap into Foodservice Excellence for Montana State University
Rendezvous Dining Pavilion, Montana State University
-
Campus Dining Venue Transforms Into Modern Marketplace
This renovation blends a foodservice and grocery market concept and also creates a large halal-certified residential dining facility.
-
State University Rebuilds for Serving Flexibility, Extends Retail Components
California Polytechnic State University (more commonly known as Cal Poly) in San Luis Obispo, Calif., welcomes the new 3-story, 35,400-square-foot Vista Grande Dining Complex. The first level contains two retail concepts, along with a registered...
-
Spotlighting Montana History and Culture
The University of Montana in Missoula had outgrown The Food Zoo dining facility at the Emma B. Lommasson Center.
-
The Versatility of Ventless
Ventless kitchens are extremely popular in the current market. Any foodservice operation can accommodate a ventless kitchen, regardless of the kitchen location, structure or menu. Learn from Scott Heim, the Middleby “expert in all things ventless” as...
-
Vulcan Hires Business Development Manager
as a business development manager, serving as a sales expert and lead for the foodservice equipment manufacturer’s fryer, griddle and charbroiler lines.
-
Purchasing Considerations for High-Speed Ovens
High-speed ovens can perform the work of a griddle, oven and cheese melter, saving space and the cost of multiple pieces of equipment.
-
Facility Design Project of the Month May 2004: Neilson Dining Hall at Rutgers University
-
Facility Design Project of the Month, Nov. 2009: Barrett Honors College Dining Center at Arizona State University, Tempe, Ariz.
A full array of equipment in the front and back of the house supports staff as they prepare menu items. The students they serve are encouraged to socialize and learn about food as they walk through the 14-station servery.
-
FE&S eMarketplace: Blast Chillers, Frozen Yogurt and more
-
FE&S eMarketplace: July 2011
-
When to Replace: Grills & Griddles
-
Q&A: Seth Gross, owner, Bull City Burger and Brewery, Durham, N.C.
When Bull City Burger and Brewery opened its doors in March of last year, the goal was not only to serve burgers its customers would come back for, but also to play an integral part in the cycle of energy from the farms it sources.
-
Old Faithful Inn’s Kitchen Renovation At Yellowstone National Park, Wyo.
A new central kitchen, which incorporates contemporary cooking and rapid chilling elements to streamline production output, supports product consistency and an enhanced menu at this national park’s historic hotel.
-
Salamander Resort & Spa in Middleburg, Va.
Harrimans Virginia Piedmont Grill, Gold Cup Wine Bar, the Cooking Studio, a culinary garden and a full-service kitchen supporting restaurants, banquets and room service offer guests a unique experience when they visit this luxury resort and spa set on...
-
The Egg at The Culinary Institute of America, Hyde Park, N.Y.
An expansion and renovation project elevated student education and dining.
-
Facility Design Project of the Month: The Fresh Food Company at The University of Alabama
Bama Dining’s newest stand-alone, all-you-care-to-eat dining facility brings more variety, culinary experience and sense of community to students, faculty and staff on this enormous campus.
