Search Results
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2018 Facility Design Project of the Year Honorable Mention: Gonzaga University’s John J. Hemmingson Center in Spokane, Wash.
Successfully replacing an inefficient operation, the new kitchen, catering support kitchen, residence hall serveries and retail operations transform the student experience.
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Shrinking the Back of the House to Showcase Service at Ohio University
Ohio University transforms an all-you-care-to-eat dining facility into a retail and grocery venue.
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Yale University’s Two New All-You-Care-To-Eat Serveries
Two new Yale Colleges, Benjamin Franklin and Pauli Murray, officially opened their doors in August 2017 after a three-year construction period.
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Reconfiguring Dining at the University at Albany
Students living in Alumni Quad residence hall at the University at Albany in Albany, N.Y., enjoy the benefit of eating in the university’s most recently renovated dining hall. “We had an all-you-care-to-eat dining program with a service line, but it...
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What is a Tilting Skillet?
Tilting skillets work much like stoves, with either gas orifices or heating elements that cover the entire underside of the pan. This allows operators to cook at set and consistent temperatures using precise controls.
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Dining’s New Lift at the Hogadon Basin Ski Area Lodge
A year after Hogadon Basin Ski Area’s big renovation anniversary, staff readied for another successful season feeding skiers, hikers and event participants.
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Retail Dining Replaces Food Court-Style Servery at Sanford Health System
Foodservice production for room service and retail dining at Sanford Health System’s North Broadway campus in Fargo, N.D., was long overdue for an overhaul after nearly 18 years since the prior renovation. The renovated healthcare facility opened in...
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A Guide to Refrigerated Chefs Bases
Refrigerated chefs bases hold cooking equipment, such as grills, griddles or ranges on top, while providing refrigerated storage below for ingredients.
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What’s on Tap With Brew Pubs
Brew pub operators’ creativity has not only kept the segment thriving but brought it to the forefront on the culinary scene. Case in point is Chicago’s Band of Bohemia, a Michelin-starred brew pub that infuses culinary flavors into its beer in an...
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Senior Living Residents Connect with Culinary Interaction
Seniors living in the nursing home/long-term nursing facility Health Care Center at Ohio Living Westminster-Thurber (OLWT) in Columbus, Ohio, weren’t satisfied with the traditional foodservice offering. There were few menu choices and no sight lines...
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The Evolution of Mexican Cuisine
Americans’ love of ethnic foods has supported the influx of Mexican restaurants over the years. The segment continues to transcend from the ubiquitous tacos and tamales to more authentic and regionally inspired concepts.
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Chain Innovators: Dog Haus
Things are already shaping up for 2019 to be a big year for Pasadena, Calif.-based Dog Haus. This fast-casual chain specializing in high-quality hot dogs and sausages expects to nearly double its store count, adding 30 new locations over the course of...
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Designing for Delivery, Grab-and-Go Design Trends and A Fast-Casual Chain’s Design Update
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National Restaurant Association Show Names 2019 Kitchen Innovations Award Recipients
The National Restaurant Association Show named the 25 recipients of its 2019 Kitchen Innovations Awards.
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Improving Seniors’ Quality of Life
As upscale retirement communities become more appealing to seniors, Acts Retirement-Life Communities wanted to stand out in Charlotte, N.C., and its suburbs, as well as in the industry. The answer: The Club House at Plantation Estates.
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A Guide to High-Speed Ovens
High-speed ovens empower applications that would otherwise not be able to cook very efficiently, economically or to high-quality standards. Without these ovens, many foodservice operators would need to install a full-size kitchen to cook food, which is...
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Technology and Equipment Innovation
Earlier this year as part of my company’s 10th anniversary, I took some time to reflect on how the foodservice industry and its technology has evolved over the past decade. That served as the perfect backdrop for my visit to the 2019 National...
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Vegetarian Restaurants: Rooting In
Operators find new ways to tweak menu items as plant-based trends take hold.
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Middleby Names New President of Ventless Solutions
Scott Heim has been named president of Middleby Ventless Solutions. In his new role Heim will lead the efforts of all of the Middleby commercial brands with ventless cooking solutions. His responsibilities will include sales and marketing, new product...
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Room Service and a Kitchen Renovation Set a High Standard
Built in 1971, the original trayline at Atlantic Health System’s Morristown Medical Center was in need of an overhaul. “We had an aging facility and patient meal and delivery system,” says Emma Atanasio, RD, director of Food and Nutrition Services,...
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A Guide to Outdoor Grills and Rotisseries
Outdoor kitchens generally use a mobile platform and can include almost any type of foodservice equipment. Outdoor grills remain a popular equipment choice due to their versatility.
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A Fresh Start for Room Service and Retail Services
Mercyhealth’s Javon Bea Hospital and Physician Clinic – Riverside
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New Central Culinary Center and Cafe Bring Consistency, Efficiency
Menno Haven Retirement Communities, Chambersburg, Pa.
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Krampouz Crepe Makers
batters. The heating elements, combined with a heavy-duty cast iron surface, provide even heat distribution over the griddle for faster cooking, per the maker. The unit provides adjustable temperature control of 120 degrees F to 570 degrees F. Single or...
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A Renovation and Program Reconcept Transforms Restaurant
The Florence, San Diego, Ca.
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Eggs Up Grill Makes Its Mark
Sometimes a shock to the system is just what a chain needs to spur growth. That’s clearly the case with Eggs Up Grill.
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Going Above and Beyond the Typical Camp Experience
Peterson Dining Hall at Camp Southern Ground
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Goucher College Consolidates Dining from Three to One
Goucher College set a goal to reduce the number of food offerings and consolidate residential dining operations into one centralized dining facility. A master plan identified Mary Fisher Hall, the first building constructed on Goucher’s Towson, Md.,...
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Beef ‘O’ Brady’s Casual Dining Remodel, Camp Southern Ground’s Innovative Dining Hall and Dirt Restaurant Offers Creative use of a Narrow Space
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Foodservice Kitchen Stalwarts
Five kitchen experts weigh in on the most pertinent equipment pieces for today’s kitchens.