December 01, 2023
Written by Lisa White
Versatility is needed to accommodate different event types.
November 01, 2023
Written by Lisa White
Speed and efficiency serve as the hallmarks of any foodservice operation, but for drive-thru stations, these factors become the difference between sinking or swimming.
October 02, 2023
Written by Lisa White
Warewashing stations are best not overlooked, since functionality and efficiency are key.
September 01, 2023
Written by Lisa White
As the last stop before serving, expediting station design relies on efficiency, speed and space.
August 01, 2023
Written by Lisa White
Whether designed as a front-of-the-house action station or back-of-the-house area for quick service, functionality and food safety are paramount with today’s sushi stations.
July 03, 2023
Written by Lisa White
Well-designed self-serve beverage stations can reduce labor and enhance the customer experience.
June 01, 2023
Written by Lisa White
Logistics guide efficiency, speed of service and design
May 01, 2023
Written by Lisa White
Though commonly referred to as cold prep stations, these areas can serve multiple functions.
April 03, 2023
Written by Lisa White
Menu and proximity are big factors in fry station design.
March 01, 2023
Written by Lisa White
Location and logistics remain top considerations for a seamless off-premises experience.
January 03, 2023
Written by Lisa White
Concept and menu drive a grill station’s design.
December 01, 2022
Written by Amanda Baltazar
Correct placement and proper organization represent critical success factors for these spaces.
November 01, 2022
Written by Amelia Levin
Hyperlocal food has become a key trend in the foodservice industry.
October 03, 2022
Written by Amelia Levin
We all know the scene. It’s a busy Friday or Saturday night and a customer bellies up to the bar at a restaurant or hotel but sees no open seats or spots from which to get the bartender’s attention. Then, alas, they spy the little area at the bar with a stainless-steel top with holes in it where the bartender places a bunch of ready-to-go drinks and tickets. Surely, they think, it’s OK to stand and order there.
September 01, 2022
Written by Amanda Baltazar
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.
August 01, 2022
Written by Lisa Shames
From the constantly changing dietary needs and wants of diners to the sanitation scares courtesy of the pandemic, it’s not easy being a salad station these days.
July 01, 2022
Written by Lisa White
Proper placement, sizing and utilization of space are hallmarks of an efficient walk-in.
June 01, 2022
Written by Lisa White
Food trucks have become a popular option for those wanting to test a concept before making a bigger investment in a brick-and-mortar operation. And the benefits of being mobile are not just financial. Operators can try out different locations first. Menu experimentation is easier. Labor requirements are minimal, and supply issues can be more easily addressed.
May 02, 2022
Written by Lisa White
School servery design does not typically adhere to a one-size-fits-all approach. What works best for elementary students is not necessarily a fit for middle or high schoolers. And with differing foodservice space allocations, budgets and program specifications, K-12 servery formats can take on seemingly endless variations.
March 08, 2022
Written by Amanda Baltazar
Design and equipment choices support speed and efficiency.
February 01, 2022
Written by Lisa White
Taking a brief hiatus during the pandemic, self-serve hot bars are coming back with design tweaks geared for more hygienic use.
November 18, 2021
Written by Lisa White
A broader, more dynamic version of self-service is emerging.
October 07, 2021
Written by Amanda Baltazar
Brands continue to redesign their exterior pickup approaches with speed and better service in mind.
August 26, 2021
Written by Lisa Shames
From a guest’s perspective, creating the perfect bar seems fairly straightforward. Put together the right spirits, staff and ambiance and — presto! — instant bar. But like so many things in life, the magic lies in the details, most of which those grabbing a handcrafted cocktail or their favorite beer have no idea exist. Nor do they understand the work that took place to make that perfection happen.
July 27, 2021
Written by Amelia Levin
This past year has seen tremendous change in the foodservice industry. One thing that remains the same, however, is a continuing desire among both operators and consumers for open kitchens.
June 01, 2021
Written by Rita Negrete-Rousseau
Cold prep stations play a vital role in commercial kitchens. Staff use these spaces to lay out ingredients from the walk-in cooler and assemble them into menu items served cold. Cold prep areas also serve as the initial assembly points for dishes that will move on to the hot line for cooking.
May 03, 2021
Written by Amanda Baltazar
“When everything returns to normal” is a phrase we hear a lot these days. But “normal” continues to become the “new normal” as restaurants and foodservice operations adapt, change and modernize to meet both the old normal demands and the new ones created during the pandemic.
April 22, 2021
Written by Amelia Levin
For a moment, the future of expediting stations looked bleak. With the pandemic causing indoor dining closures and reduced dining room capacity nationwide, some operators and designers were left wondering if the traditional kitchen pass-through would suddenly turn into nothing more than a holding and filling station for takeout containers and to-go bags.
March 22, 2021
Written by Rita Negrete-Rousseau
Some dining adjustments made to cope with COVID-19 may be abandoned once public life returns to normal, but others will become permanent fixtures in American lifestyles. One of the habits with staying power: three-season outdoor dining.
February 19, 2021
Written by Rita Negrete-Rousseau
The post-pandemic future of the foodservice industry remains uncertain. But for most operations, the future will likely involve simpler, streamlined menus; more prepackaged grab-and-go fare; more emphasis on delivery; and greater utilization of commissaries and ghost kitchens.