Search Results
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New City Mandates Increase Conversations Around Electric Equipment
With New York City now introducing electrification mandates in the name of sustainability, the electric kitchen may come up in more conversations.
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Restaurant Industry Sales to Hit $898 billion in 2022
as a business development manager, serving as a sales expert and lead for the foodservice equipment manufacturer’s fryer, griddle and charbroilerlines. Alto-Shaam Grows Team Alto-Shaam appointed Ben Leingang to the newly created role of associate...
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NRA Show Names 2022 KI Award Winners
The National Restaurant Association Show named 11 products as the recipients of its 2022 Kitchen Innovations Awards. The following is a list of the KI winners along with a description provided by the NRA Show and edited by FE&S for style and clarity.
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Restaurant Menu Trends & the Equipment That Supports Them
Reading about trends always ushers in a sense of excitement and anticipation about potential change, growth and innovation on the horizon. Changes in how chefs, culinarians, restaurateurs and foodservice operators develop their menus can have a...
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The Benefits and Challenges of Open Air Cooking
Outdoor commercial kitchens can be profit centers, although they don’t come without numerous hurdles.
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Three Future Food Trends
Foodservice professionals from all industry segments continue to look toward the future to try to understand what their businesses might look like in five or even ten years. One good way to understand what might be coming down the road is to examine...
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Toasted Yolk Starts its Run
Editor's note: Toasted Yolk went to Facebook on March 18 to communicate its COVID-19 operating plans. In 2010, Matthew DeMott and Chris Milton left their safe, stable jobs with Luby’s restaurant chain to start their own restaurant. The move, DeMott...
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Hot Side Misuse and Abuse Can Lead to Avoidable Service Calls
Some kitchen equipment service calls just can’t be avoided. A thermometer goes out, a component reaches the end of its lifecycle, moving parts need deep cleaning and lubrication. There’s nothing an operator can do about these.
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Sandwich Segment Hangs Tough
The sandwich segment was well positioned to withstand the challenges and limitations of the pandemic. The majority of these operations are limited service, providing easy conversion to off-premises services.
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The Farehouse Market Replaces Underperforming Restaurant in Chicago
The Farehouse Market, Chicago
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No-Contact Thermometers, Touchless Dispensers, Cooking Equipment, Ventless Hoods, Blenders and Mobile Products for Safe Gatherings
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Comfort Food Reimagined
Comfort foods precipitate feelings of nostalgia and help create a relaxing mood — something that may be connecting more with consumers in this COVID-19 time frame.
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DSR Paul Swanson Shares his Insights on Kitchen Design
Paul Swanson, Stafford-Smith
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What’s on the Horizon for 2021
temperatures across the entire surface for increased accuracy. Available with 1 cooking zone or 2 cooking zones, wok or griddle. Advertisement Form Meets Function in Makeline Design Makelines address market demands for craftsmanship and quality by...
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Thermometers, Air Scrubbers, Air Curtains, and Ventless Hoods
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Market Spotlight: Food Stations
The food station has become a standard design component of many foodservice operations over the past few years.
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Coolers, Counters, Dispensers, Dishwashers, Food Warmers, Handwashing Stations, Containers, and More!
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XLR8™ Upper Heated Platen
Heated Platen. Brought to you by AccuTemp, the XLR8™ is powered by proprietary AccuHeat technology. It fits any AccuSteam™ griddle with a 24-inch depth cooking surface to decrease cooking time for faster ticket times and no slowdowns during peak...
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A New Convention Center Dining Experience
Guests entering the Orange County Convention Center’s renovated West Building receive visual clues that something out of the ordinary is taking place.
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Culinary Center Supports Range of Foodservice Programs
The owners of Metz Culinary Management recognized a need in Florida to provide meals to organizations and businesses that require large quantities of food, especially considering the significant growth in Florida’s senior population.
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Walk-ins, Food Wells, Gas Hoses, To-Go Packaging, Containers, Cheeser Stations, Commercial Refrigeration, and more!
Platen. Powered by AccuHeat technology, cook your signature protein in half the time – or better! It fits any AccuSteam griddle with a 24” depth and outperforms the competition with faster cook times, more consistent product quality and unparalleled...
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Capturing the Past and Present at 1937 Brewing Company
The need for horse racing and gambling venue Delaware Park to evolve the hospitality side of its environment, along with the growing popularity of microbreweries, led to the development of 1937 Brewing Company.
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A Penthouse-Level Remodel Brings an Interactive Experience to a Private Club
Guests dining in The Penthouse at The Summit Club of Tulsa, Okla., enjoy a 300-degree view of downtown Tulsa and its spectacular sunsets. Located on the 32nd floor of the Bank of America building in the downtown area, The Penthouse is the third part of...
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FE&S 2022 Facility Design Project of the Year: Aba Austin, Texas
This new build is part of a mixed-use project with apartments, retail elements, a gym, private club, hotel and offices to create community, living and workspaces all in one area.
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FE&S 2022 Facility Design Project of the Year Honorable Mention: Eagle Landing
Focusing on the food experience, the University of North Texas introduced Eagle Landing, its first free-standing dining hall. Replacing an outdated dining hall, this new all-you-care-to-eat dining center includes seven restaurant-style concepts and a...
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New Dining Hall at the University of North Texas Focuses on the Food Experience
Eagle Landing is the first free-standing dining hall at the University of North Texas (UNT). With seating for 700 guests, it boasts 16% more seating capacity than the next largest dining hall. “We now have a $25-million building on campus based on food...
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Duke Refreshes Its Market-Concept Dining Operation
Flexibility to change and improve with the times became one of the primary goals of Duke University’s market street food concept in the Richard H. Brodhead Center for Campus Life when it opened in August 2016. Six years later, a refresh of 4 of the...
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Trend: Live-Fire Cooking
“Grilled” is the top prep method called out on menus, according to Chicago-based Datassential’s “2021 MenuTrends” report. Grilled food not only appears on 78.5% of menus, but grilling also represents the most common prep method for limited-time offers...
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A Community Hospital Prototype
UNC REX Healthcare in Raleigh, N.C., expanded its reach into Holly Springs, N.C., on the grounds of what was an existing UNC REX healthcare clinic located 20 miles from UNC REX’s main hospital in Raleigh. This community hospital, REX Holly Springs...
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Menu Dictates Equipment, Layout on Commercial Cooklines
Cooklines are the heart of an a la carte kitchen and typically take up around 25% of the space, so they’re a critical element to get right. Unfortunately, cooklines often get built without a full understanding of the menu they’re supposed to support.