Attention to detail at this brasserie and bakery are reflected in every facet of the design and build-out of the dining areas, kitchen and bakery — from the zinc-top bar to the hand-painted tiles and exhaust hoods with ultraviolet grease control.
This upscale continuing care retirement community's diverse foodservice program features bulk-cooking and blast-chilling capabilities and large preparation spaces that support a restaurant display kitchen, bistro and 23 other points of service.
The renovation of this 45-year-old dining hall reaffirms CSU's commitment to sustainable practices through the use of new, energy-efficient equipment and recycled materials.
Servery and kitchen design, including placement of equipment, allow quick service and labor efficiencies in this café, which features freshly prepared food.
The upscale boutique hotel uses a small but very efficient kitchen to support its restaurant, bar, catered events and room service operations
The 17,000-square-foot kitchen contains preparation and production equipment supporting efficient food assembly for patients, two cafes and a catering operation.
A glass-enclosed servery, two spacious commons and a display kitchen offer student-customers a dining experience unlike any other on this Houston campus.
A full array of equipment in the front and back of the house supports staff as they prepare menu items. The students they serve are encouraged to socialize and learn about food as they walk through the 14-station servery.
Charbroilers, a deck oven, steamers, fryers and other production and serving equipment now occupy a space once furnished with operating tables and gurneys. This Midwest hospital's former surgical suite has been transformed into a foodservice that includes Oasis, a marketplace-style servery, and a full kitchen with patient tray assembly and storage areas.
A 30,000-square-foot renovation in over a two-year period produced a scatter-system cafe and full-service bakery, kitchen with a pod-style tray-assembly system, cold-food production areas and a receiving dock exclusively for foodservice.
With attention to every detail, this multi-venue restaurant creates an inviting atmosphere for guests and an efficient workplace for staff.
A relatively small kitchen footprint allows HUB 51 owners to contain costs and maximize efficiency while delivering high quality food and service to meet the discerning tastes of sophisticated urban customers.
A restaurant operation spanning four floors challenges staff to work efficiently with equipment designed for restaurant and banquet service.
A $4.5 million renovation revitalized this Philadelphia landmark restaurant, giving it a new open kitchen with enormous firepower, an oyster bar, a huge lobster tank and a restored, clubby President’s Room with an Amazon mahogany bar.
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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.
