Search Results
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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.
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Brooke Army Medical Center Transforms and Modernizes Foodservice
A complete renovation of the kitchen, servery, dining room, executive meeting room and a grab-and-go operation at a San Antonio military venue.
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Cafe at Zurich North American Headquarters Engages Employees
Zurich Café offers contemporary dining, display cooking and a from-scratch, locally sourced menu.
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Caviar & Bananas Merges Specialty Market with Cafe
This high-end gourmet cafe in Nashville, Tenn., moves production out front and provides the convenience and functionality of a market.
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Functional by Design: Restaurant Cooklines
The true heart of every restaurant is its cookline. That’s where the magic happens, and ultimately it is the portion of the back of the house that strongly influences critical operational elements, from overall volume to speed of service, food quality,...
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Fine Dining and a Rooftop Bar in a Redeveloped Indianapolis Suburb
Anthony’s Chophouse, Carmel, Ind.
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A Retro-Renovation for the Ages in Yellowstone National Park
Canyon Lodge, Yellowstone National Park
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Ventless Debates: The pros, the cons and the Conversations Happening around Ventless Equipment
watch ventless trends as manufacturers bring more ventless equipment to market, including ventless deep fryers and ventless griddle systems. Ventless griddle systems extract hot air coming off the griddle surface and run it through a series of filters...
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Commercial Ranges: An Overview
Operators can choose from many different types of commercial ranges that can vary in widths, features, configurations and available options. Typically, these involve a range top and base.
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Grill Station Grit
serves as heart of the kitchen. More often than not, this area encompasses the culinary team using charbroilers and flattop griddles in tandem to prepare a majority of menu items.
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New Student Dining Facility Turns Kitchen Inside Out
Pavilion Dining Center, University of California, Merced
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Owens Food Court: Dining Refresh at Virginia Tech
Globowl Kitchen and an adjacent platform, Farms, bring new flavors to customers at Virginia Tech’s Owens Dining Center. Both also offer menu favorites that generations of students will remember long after they’ve graduated.
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Dining Takes New Form at Aerospace Corporate Campus
Northrop Grumman, Chandler, Ariz.
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Perfection Quest at Foosackly’s
The moral embedded in Aesop’s “The Hare & the Tortoise” fable didn’t always seem to apply to restaurant businesses in the pre-pandemic world as operators rushed to make a profit and show growth, particularly as more private equity companies invested in...
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A Contemporary Approach to Dining for Active, Independent-Living Residents
Acts Retirement-Life Community at Plantation Estates in Matthews, N.C., continues to attract younger and more active independent-living residents. The newest addition to dining options appealing to these active residents, Bistro 51, offers a casual...
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Unmatched Performance
No other griddle can match the production, consistency, and even temperatures of the AccuSteam™ Griddle. Heated by steam, the griddle delivers 100% usable surface area with near-instant temperature recovery – regardless of food load!
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Outdoor Dining Powers Up New Build Under the Lettuce Entertain You Umbrella
From its inception, the design of Aba in Austin, Texas, called for 75% of its seating outdoors.
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Notes of Gratitude
My dad worked in the warehouse for the University of Albany and once in a while on weekends, he would take me to the kitchens to drop things off. One day, I walked into the kitchen where one of the cooks was making spaghetti sauce in a 100-gallon...
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Spec Check: Tilting Skillets
In terms of design, foodservice professionals often compare tilting skillets to griddles, but with 10-inch-high sides.
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XLR8™ Upper Heated Platen
¾” wide x 23 ¾” — allows for more consistent product quality and unparalleled durability. The XLR8™ can fit any AccuSteam griddle with 24” depth surface. It comes standard with 3 temperature presets, a built-in automatic timing feature, and a...
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Facility Design: Knife & Fork in Atlantic City, N.J.
A beloved restaurant gets a major makeover.
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Facility Design Project of the Month, Jan. 2010: The Humana Café at Eden Park, Cincinnati, Ohio
Servery and kitchen design, including placement of equipment, allow quick service and labor efficiencies in this café, which features freshly prepared food.
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Facility Design Project of the Month, Apr. 2010: Vince Carter's, Daytona Beach, Fla.
With attention to every detail, this multi-venue restaurant creates an inviting atmosphere for guests and an efficient workplace for staff.
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Facility Design Project of the Month, Jun. 2009: Paresky Commons at Phillips Academy, Andover, Mass.
An ambitious, $20 million renovation of a treasured historic building provides myriad food platforms on two floors, creating a dining environment unlike anything generations of students and faculty have seen before at this storied Massachusetts school.
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Facility Design Project of the Month, July Aug. 2010: Duncan and McMurtry Colleges at Rice University, Houston
A glass-enclosed servery, two spacious commons and a display kitchen offer student-customers a dining experience unlike any other on this Houston campus.
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The Truth and Consequences about Energy Star
Everyone knows about Energy Star. What most foodservice professionals don't realize is that the program is about to undergo some significant changes that could impact the industry.
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Facility Design Project of the Month, March 2011, Café 5555 at Banner Thunderbird Medical Center in Glendale, Ariz.
This renovated foodservice operation uses a compact and efficient kitchen to support a room service program for patients and a college-campus-style marketplace.
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Equipping Foodservice Operations for the Clockless Life
While at first it may seem daunting from a labor perspective, it is possible to cater to consumers' needs around the clock through careful plan development and equipment selection, as these non-commercial operators have shown.
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Green Tip: Specifying Energy-Efficient Ventilation
Though ventilation may not seem that interesting a topic on the surface, this is precisely the area of the kitchen that has seen the most technological advancements in terms of energy efficiency and design.
