Customer-facing cooking and finishing stations are designed to enhance dining experiences while providing meal customization opportunities.

Today’s bar designs focus on both customer experience and bartender efficiency.

Separate prep kitchens can add to an operation’s functionality and enhance speed of service.

When volume warrants it, dual cooklines can enhance efficiency and speed of service.

Whether located in the front or back of the house, the main goal of a sandwich make station is simply to keep pace.

Central to the kitchen, grill stations should be easily accessible, thoughtfully organized, and designed for efficiency and speed.

Successful servery designs rely on layouts that enhance flexibility, handle high volume, provide accessibility and highlight aesthetics.

Logistics and adjacencies have a substantial impact on storage and receiving efficiencies.

Keeping perishables at safe temperatures is the main objective at cold prep stations in the back and front of the house.

Developing designated or double-duty stations for carryout and delivery transactions demands distinctive design decisions.

Functional designs that keep ingredients as fresh as possible depend on having the proper tools and equipment in close proximity.

Common themes driving all coffee station designs include space, ergonomics and efficiency.

Commissary design hinges on understanding operator needs and designing in possible labor efficiencies.

Speed of service and food quality are dependent on a well-designed cookline.

Serving a changing menu to different large groups requires a flexible space. 

Versatility is needed to accommodate different event types. 

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.

Warewashing stations are best not overlooked, since functionality and efficiency are key.

As the last stop before serving, expediting station design relies on efficiency, speed and space. 

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.

Well-designed self-serve beverage stations can reduce labor and enhance the customer experience.

Logistics guide efficiency, speed of service and design

Though commonly referred to as cold prep stations, these areas can serve multiple functions.

Menu and proximity are big factors in fry station design.

Location and logistics remain top considerations for a seamless off-premises experience. 

Concept and menu drive a grill station’s design.

Correct placement and proper organization represent critical success factors for these spaces. 

Hyperlocal food has become a key trend in the foodservice industry.

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.

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.