Search Results
-
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...
-
Mount Rushmore National Memorial Adds Another Dimension to Foodservice
A full renovation of Carvers’ Marketplace speeds service, improves efficiency and enhances menu offerings.
-
Five Mistakes You Don’t Want to Make as an Operator
Whether a foodservice operator plans to open their first location or wants to add scale to an existing concept, they often fall prey to the same mistakes.
-
A New Menu and Updated Decor Attract Customers to The Palms Cafe
Dining receives a transformation at HCA Palms of Pasadena Hospital.
-
The Fine Tuning of Fine Dining
A bright spot in the volatile foodservice industry, fine dining now features broader menu offerings and less stuffy service.
-
Taking Health to Heart with Kardia Café and a Demonstration Kitchen
A fast-casual Mediterranean restaurant and education area support the wellness mission at UNC REX Healthcare’s North Carolina Heart & Vascular Hospital.
-
The Food Truck Phenomenon
The road hasn’t always been smooth but food trucks continue to flourish with new brands, mobile extensions of brick-and-mortar restaurants and catering operations.
-
Electric Sandwich Grills
marks for presentation, and the smooth bottom plate provides heat transfer, easy clean up and versatility for use as a griddle. Featuring stainless steel construction, the unit includes an adjustable-tension spring hinge and a 14½-inch-wide cooking...
-
Introducing Dining and Culinary Arts at Southwest Legacy High School
Rapid population growth in San Antonio’s Southwest Independent School District necessitated adding new schools. One of these new schools, Southwest Legacy High School (SLHS), opened its doors in August 2017. It is the first new high school built south...