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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...

Brew Pubs Differentiate and Prosper

This segment is benefitting from and capitalizing on prevalent trends, which include using local, artisan and freshly made products.

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.

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.

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.

Modern Mexican Restaurants Evolve to Include More Flavor, Healthier Ingredients

Along with incorporating authentic and healthier ingredients, this cuisine has evolved to include other international flavors.

High-Speed Oven Q&A with Marcin Zmiejko of WC&P

Q&A with Marcin Zmiejko, associate principal of WC&P, Denver.

Knowledge Guide: Panini Machines

Despite the name, panini machines or grills can be used for heating up more than just the popular hot sandwiches. Commercial-grade units, also known as sandwich presses, are slightly sturdier than the residential-grade types.

Case Study: An Update on DOE, EPA and Energy Star for Foodservice Equipment

The Department of Energy’s new energy-efficiency standards for refrigeration will take effect next spring, while the Environmental Protection Agency continues to phase out certain refrigerants with higher global warming potential.

Johnny Rockets Moves Beyond the Diner

The burger, shakes and fries chain is applying a new look and kitchen design across multiple operational styles.

Wyndridge Farm: From Farmland to Full-On Agri-Hospitality

The Wyndridge Farm trifecta: a craft brewery and winery, restaurant and catering/event business all wrapped into one.

Hotel Restaurants Become Dining Destinations

No longer viewed as mere amenities, hotel restaurants have become popular fixtures on the local dining scene.

Serving Lines with Restaurant Feel Fight Stigma of School Food

Increasing participation and efficiency at Miami-Dade County Public Schools

Drop-In Wells, Gas Griddles, Walk-ins, Air Curtains, Refrigeration Solutions, Water Chillers, Draft Towers and Cast Iron Servers

National Restaurant Association Names 2017 Kitchen Innovations Award Recipients

The National Restaurant Association has recognized 18 pieces of foodservice equipment with its 2017 Kitchen Innovations (KI) Award.

Kern Kafé Offers a Welcome Support at Hampshire College

Facility serves as a model for green and regenerative building design.

Rusty Bucket Sharpens its Game

Following a period of growth, this polished-casual chain put a short pause on expansion to refine its look and improve kitchen operations.

Café15fifteen Introduces Regional Cuisine and Action Stations

The renovated space at Community Hospital Anderson sparks interest and draws employee and customer engagement.

Chevys Fresh Mex Gets Unchained

This casual dining chain has opened its first store in seven years as part of the revival of parent company Real Mex Restaurants.

2017 Facility Design Project of the Year: The District on West Green in Boyd Hall at Ohio University in Athens, Ohio

With an emphasis on healthful menu items, this all-you-care-to-eat, renovated dining hall features micro-restaurants offering display cooking and self-service.

A Guide to Fire Suppression in Foodservice

Fire-suppression equipment for use in commercial foodservice operations is classified as UL 300, which ensures it meets the necessary guidelines and standards. These systems utilize wet chemicals and ventilation control to extinguish flames.

East Coast Wings + Grill Looks Forward with New Prototype

This wing concept is out to attract everyone from Millennials to professionals to families with its new design.

Display Lights, Indoor/Outdoor Cooking Equipment, Combi Ovens, Thermometers and More!

Gas Countertop Griddles

Globe Food Equipment Co. Gas countertop griddles are equipped with 1-inch-thick polished steel griddle plates that are welded to the front plate and frame. Insulated double wall front and side construction incorporates an extended cool-to-touch front...

A Build-Out Brings New Dimensions to Albert B. Chandler Hospital

The new kitchen at the University of Kentucky HealthCare's Albert B. Chandler Hospital supports patient meals, retail venues and dining rooms.

Plan Your Gas Line for Maximum Flexibility

Slapfish

Food Truck to Fast-Casual Fish Phenom

How to Maximize Flexibility in Gas Lines, Service Tips for Fryers, Conveyor Oven Considerations and More

Considerations When Purchasing a Restaurant Range

In most foodservice facilities, a range remains one of the more basic and versatile pieces of equipment that an operator can use. In fact, in smaller facilities, a range may be the only piece of equipment on a cook line, depending on space restrictions...

Lessons Learned: Takeaways from Five Energy-Efficiency Tests

Over the course of two years, FE&S has continually followed the Kitchen of the Future project led by the PG&E Food Service Technology Center (FSTC) in San Ramon, Calif., along with utility partners Southern California Edison and SoCalGas. The project...