Search Results
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Fitting a Food Hall into a Historic Renovation
Designers faced challenges ranging from working with an older building to designing stations with flexibility in mind to accommodate unknown operators.
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Hazelwood Food + Drink
The CEO of Bridgewater Bank, Jerry Baack, wanted to call attention to the bank’s new headquarters building in St. Louis Park, Minn., a Minneapolis suburb. A long-time customer of Hazelwood Food + Drink in nearby Bloomington, he invited the restaurant’s...
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Designed for Comfort yet Elegance
Michael Buckley, president and chef-owner of Michael Timothy’s Dining Group, opened his first restaurant in downtown Nashua, N.H., in 1995. Now, more than 27 years later, he owns and operates multiple concepts and seven total locations. The latest is...
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Expanding Services at Farmington Country Club
A renowned family-oriented private club in Charlottesville, Va., Farmington Country Club resides nearly 4 miles from the University of Virginia and has 2,500 members, 450 staff members and $21 million in operating revenue.
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Meeting Increased Foodservice Demands at New Hospital
For more than 90 years, Aurora Sheboygan Memorial Medical Center in Sheboygan, Wis., had provided care for local residents. A new, updated replacement hospital now better meets the needs of the growing community, complete with a new foodservice program.
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The Great Equipment Rethink
Amidst all the changes that have buffeted foodservice in the past five years, operators have had to rethink their equipment from both an acquisition and usage standpoint. Here, four foodservice industry veterans weigh in on the state of equipment today.
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The Robot Revolution
Ever since meeting Rosie the Robot on The Jetsons back in the fall of 1962, Americans have been wondering when robots will become a dominant feature in restaurants. Perhaps that time has finally come.
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Purchasing Considerations for Rapid-Cook Ovens
For operators looking for speed and versatility, rapid-cook ovens not only save space but they also are convenient, affordable and easy to use.
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Purchasing Considerations for Rapid-Cook Ovens
Rapid-cook ovens have been in use for more than two decades and represent a popular choice among operators looking to cook complicated menu items quickly as well as for reheating a variety of items in limited footprints.
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Putting the Functional in Fry Stations
Menu and proximity are big factors in fry station design.
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FE&S Facility Design Project of the Year Honorable Mention: Morrison Dining Cornell University
Morrison Dining is a stunning centerpiece to a massive university initiative to enhance the residential experience at Cornell University for first- and second-year students.
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Reconfiguring Casual Dining
“Do more with less” is becoming a common mantra for operators in this segment, as is leveraging technology wherever possible.
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FE&S Facility Design Project of the Year: Yale Schwarzman Center Yale University
This transformational project was a response to “inspire engagement we can only begin to imagine.”
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The Next Hot Ethnic Cuisine: Indian
The first two documented Indian restaurants in the United States were established more than a century ago in New York City.
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C&U Dining Reinvests: Building a Sense of Community for Everyone
Colleges continue to fine-tune dining halls and menus to cater to all their customers — including those who may have felt left out.
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New Heart of Campus
Since its inception in 1966, MidAmerica Nazarene University has had a dining area but never a student center. In 2016, this private university in Olathe, Kan., changed the course of its history and created a heart of the campus.
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Guide to Rapid-Cook Ovens
and a cleaning schedule will also minimize downtime. Read More Did You Know… Rapid-cook ovens can perform the work of a griddle, oven and cheese melter. Choosing a Rapid-Cook Oven Operators should consider the cost, energy recovery requirements and...
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Guide to Tilting Skillets & Braising Pans
Tilting skillets and braising pans are one of the most versatile pieces of equipment in commercial kitchens as these units can replace just about any cooking appliance.
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Next-Gen Hospitality Management Project
The Tony & Libba Rane Culinary Science Center (RCSC) brings all components of hospitality management education together under one roof at Auburn University in Auburn, Ala.
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Hopdoddy Solves Its Throughput Problems
This craft burger chain reworked its kitchen operations and information flow to dramatically improve ticket times.
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Casino Foodservice Designed for Extreme Efficiency
The owners of Four Winds Casino wanted to expand its gaming to accommodate more guests at peak times. Casino leadership also wanted guests to have a multiday experience that included staying at the hotel and visiting the restaurants and spa. In...
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Going Mobile and Building Community
The driving force behind the renovation of Selleck Food Court at the University of Nebraska — Lincoln (UNL) began as a revisioning of the dining center into a community space for students, faculty and staff.
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FE&S Facility Design Project of the Year: Tony & Libba Rane Culinary Science Center at Auburn University
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Winner Winner Chicken Dinners
As restaurant patrons become more sensitive to price increases, chicken remains an attractive menu choice, both for diners and operators.
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Cheese-Centric Sandwiches Gain Ground
Cheese-between-bread items have come a long way since the ubiquitous American cheese on white bread cooked in a skillet.