Search Results
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The Jones Assembly Brings Together Dining and Entertainment
Adaptive reuse of two historic brick warehouses in Oklahoma City transformed this space into a two-story dining space and concert area, a mezzanine bar and an open-air lounge.
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Flexible Design a Home Run at Impact Field
Impact Field, Rosemont, Ill.
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The Brass Tap: Not Just a Bar Anymore
The market for craft beer today looks very different than it did back in the late 2000s. While these specialty brews were on the rise then, they could hardly be called mainstream. Today consumers find craft beers up and down the grocery store beer...
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Microrestaurants Contribute to a New Campus Dining Experience
The University of Illinois at Urbana-Champaign fully opened Illinois Street Residence (ISR) Dining Center in the fall of 2021 after COVID-19 forced a limited opening the prior year.
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Renovation and Addition Supports Patients, Staff and Visitors
A bright, comforting cafe welcomes staff, visitors and patients at ProHealth Waukesha Memorial Hospital-Mukwonago in a suburb of Milwaukee. The Café 240 renovation project includes the operation’s retail concept platforms and a dining area, along with...
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University of Saint Joseph Transforms McGovern Hall
An all-you-care-to-eat dining commons and a retail cafe offer students myriad new menu and seating options.
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New Senior Living Facility Creates Flexible Approach to Dining
A retirement community in Oregon elevates the traditional independent senior living experience.
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Long-Awaited Campus Restaurant Renovation
Much to the delight of the University of California, Riverside community, the highly anticipated, renovated and expanded The Barn restaurant and Patio Bar opened last summer. It stayed in operation until December 2020 when it closed due to University...
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Cleaning and Maintaining Grills & Griddles
Maintaining grills and griddles is important from a safety standpoint since grease buildup is a big fire hazard.
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Microrestaurants Create New Dining Paradigm at Ball State
Eight microrestaurants greet customers at Ball State University’s North Dining complex. Open to students, faculty, staff and visitors, this marketplace-style dining venue primarily serves 2,000 residents living in four large residence halls near the...
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Making a Mark
Concept and menu drive a grill station’s design.
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Creating the Heart of the Kitchen
Speed of service and food quality are dependent on a well-designed cookline.
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A Country Club’s Casual Dining Complement
Interlachen Country Club (ICC), a private country club 10 minutes southwest of Minneapolis, answered its members’ desire for a casual dining option by developing restaurant and bar complements to the more refined clubhouse dining experience.
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Service Tips: Flat top Griddles
Countertop griddles can be small enough to work in a food truck or large enough to be the workhorses of major brick-and-mortar operations. Here are a few tips for maintaining these pieces of equipment.
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Consultant Q&A: Clamshell Griddles
Service Agent Q&A with Marcin Zmiejko, associate principal at WC&P, Denver
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Whole Lotta Food: Bulk Preparation and Production
Equipment to support bulk preparation and production of menus in banquet kitchens and centralized commissary kitchens may help operators lower costs, enhance kitchen efficiency and ensure the quality of menu preparations.
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Wyndham Grand Hotel and Spa Dining at the Wyndham Grand Orlando Resort Bonnet Creek
A comprehensive foodservice program helps set this new resort property apart from its competition.
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NRA Announces 2012 Kitchen Innovations Award Recipients
Award honors industry's groundbreaking foodservice equipment.
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The Egg & I Restaurants
A streamlined menu; a basic, off-the-shelf equipment package; and one daily shift covering two meal periods allow owners and franchisees to operate profitably and sustain consistent growth.
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Gordon Avenue Market at the University of Wisconsin–Madison
This newly built $34.1 million dining hall features 12 diverse à la carte dining venues, a convenience store and a central kitchen that includes cook-chill and bakery operations.
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PRMC Café, Room Service and Production at Parkview Regional Medical Center in Fort Wayne, Ind.
This new 446-bed medical center features a café with multiple stations, 24-hour room service and a production kitchen supporting the entire foodservice operation.
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Fuzzy’s Taco Shop Has a Clear Path to Growth
With a distinctive flavor profile, kick-your-shoes-off atmosphere and strong devotion to cold beer, this Fort Worth, Texas-based chain has grown from just 3 company-owned units in 2009 to 68 locations and counting today.
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Local Point in Lander Hall at University of Washington in Seattle
This new urban dining hall leverages a flexible foodservice equipment package and utility distribution system to implement a cook-to-flow system that helps provide students with a varied menu of restaurant-quality food.
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Café Intermezzo is Old School
With an extensive menu, a leisurely environment and what might be the world’s largest cappuccino and espresso machine, Café Intermezzo is betting that 21st-century America will take to the 19th-century European coffee house experience.
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Q&A: Scott McDonnell, Director of West Coast operations, Native Foods Café
Aside from its plant-based menu, Native Foods Café's business is unrecognizable from its beginnings in 1994 as a small, full-service restaurant in Palm Springs, Calif. The operation was created at a time when the vegetarian movement was not yet in full...
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Brightening Foodservice at Eccles Primary Children’s Outpatient Services Building in Salt Lake City, Utah
Mountainside Café introduces a unique spark of sophistication to culinary creations at this Intermountain Healthcare facility.
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Kitchen Refurbishment at Overlook Medical Center in Summit, N.J.
Foodservice production is much more efficient and safe thanks to the overhaul of a 70-year-old kitchen.
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The District on West Green in Boyd Hall at Ohio University in Athens, Ohio
With an emphasis on healthful menu items, this renovated, all-you-care-to-eat dining hall features microrestaurants offering display cooking and self-service.
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Palace Café in New Orleans
A complete overhaul of the main-floor kitchen and creation of a second-floor bar and lounge have launched this renowned New Orleans restaurant into a future that promises tremendous growth.
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Aqua Grill’s New Location Improves Efficiency While Building Greater Customer Traffic
This upscale version of Aqua Grill in Ponte Vedra Beach, Fla., keeps loyal guests happy while attracting new guests with creativity, efficiency and a commitment to high standards.