Energy-saving kitchen equipment, energy management systems and zero-waste strategies are helping accumulate the points necessary for this elementary school to obtain LEED Platinum certification.
The bakery was relocated to C4C from an off-campus site. Some equipment was transferred, such as proofers and floor mixers. New equipment includes revolving rack ovens, scales, a spiral mixer, rounders and sheeters. The bakery produces nearly 80 percent of its output from scratch.
A contemporary sports bar and restaurant perched above the casino feature equipment that enables staff to produce sophisticated, yet casual, food and drinks. Live entertainment and an interactive bar on the main casino level contribute to the venue's popularity.
A long production line, an expansive oyster and seafood bar and extraordinary views of Milwaukee museums and Lake Michigan set this upscale seafood restaurant apart from Bartolotta Management Group's other restaurants in this classic Midwestern city.
A kitchen equipped with state-of-the-art equipment allows students to experience the joys of fine dining food preparation. This design project also includes a deli kitchen and dining/banqueting area.
A comprehensive redesign and renovation of this lobby restaurant and bar are part of Hyatt's brand positioning and strategy to highlight food and beverage within its properties.
This renovated foodservice operation uses a compact and efficient kitchen to support a room service program for patients and a college-campus-style marketplace.
A fast-track design and installation process, complicated logistics and small footprints challenged the design team to work at top efficiency to produce the restaurants and lounges for this resort's new Casino Club.
A cooking suite and sous vide preparation allow this restaurant's chefs to efficiently and productively execute an eclectic, upscale menu.
Supported by a bakery and central commissary, this market-style dining concept features authentically themed micro-restaurants that contribute to the community-oriented environment created in this unique center.
Conversion from a cook-serve to a cook-chill system that combines blast-chill and liquid-cooling systems results in efficient quality control and notable labor and energy savings at this LEED gold-certified central kitchen.
The 6,200-square-foot commissary centralizes many operations (such as vegetable chopping, salad prep, deli meat and cheese slicing, preparation of soups and sauces) that take place in many campus foodservice units.
A marketplace-style dining concept in the renovated College Center building features cook-to-order and freshly prepared foods at stations that entice customers to interact with one another and dining staff more frequently than ever.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
