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MAY 2008
UNIT DESIGN
Deli-cious Ambition
A new prototype, more efficient equipment layout and growing emphasis on sustainability propel Jason's Deli forward.
Equipping Jason's Deli
Seven key equipment items keep the Jason's kitchen humming.
APRIL 2008
UNIT DESIGN
Harvard Reaps Green Rewards
A renovation of Harvard University’s Dunster-Mather main kitchen contributes significantly to annual energy and water savings and earns the school a LEED Silver certification.
Equipping Dunster-Mather
Eco-awareness and cost savings carry the day with these products installed by Harvard’s dining services.
NOVEMBER 2007
UNIT DESIGN
High Steaks
A new prototype for Montana Mike's is taking this mountain-lodge steakhouse to higher ground and increased revenues.
Equipping Montana Mike's
Eight key products—including a charbroiler—keep the Montana Mike's kitchen humming.
AUGUST 2007
UNIT DESIGN
Enter Abuelo's
A quick-service kitchen and mentality provide ay caramba! speed at the full-service Abuelo's Mexican Food Embassy.
MAY 2007
UNIT DESIGN
"Phat" Frenzy
With a loyal customer following firmly in place, Fatburger stays on its game by implementing energy-efficient equipment and ventilation.
Featured Products
APRIL 2007
SPECIAL REPORT
French Evolution
Tweaking its bakery-cafe prototype leads to faster service in a more efficient building for La Madeleine.
Equipping La Madeleine
A speed-cook oven, rotisserie oven and step-up range anchor the kitchen of this French bistro concept
NOVEMBER 2006
UNIT DESIGN
How Sizzler
Got Its Groove Back
Sizzler's really cooking now, thanks to a new
prototype that puts the spotlight on the salad bar
and the open kitchen.
Sizzler
Product Gallery
AUGUST 2006
UNIT DESIGN
Maid In America
Maid-Rite’s extensive concept makeover converts an 80-year-old regional
chain into a fresh new brand with national expansion plans.
Equipping Maid-Rite
Check out key equipment items, including the crucial braising pan, that
helped Maid-Rite make itself new again.
UNIT DESIGN
Driving Ambition
A soupled-up proto helps Quaker Steak & Lube rev its engine for expansion
and “wing” its way into new markets.
Equipping Quaker State
Killer wings call for a killer fry battery. Then there are the menu-crucial
griddles, and the cook-and-hold. Some core items drive an 800-hp kitchen.
UNIT DESIGN
Tijuana Time
Tijuana Flats, a 44-unit up-and-comer in the Tex-Mex segment, sports a new
prototype that doubles meal output with a minimal increase in equipment
costs.
Equipping Tijuana Flats
What would a Tex-Mex concept be without a goodly portion of fryers, a burly
steamer for big retherming and a very serious cheesemelter? Take a look at
the pivotal kitchen pieces here.
UNIT DESIGN
Kitchen Simple
’Za-Bistro! runs a full menu and wine bar, powered only by four key pieces
of production equipment. FER investigates to see how it’s
done.
Equipping 'Za Bistro!
Can you build a truly sophisticated concept around just a stone hearth oven,
a range, a boilerless steamer and a blast chiller? You certainly can.
JULY 2006
UNIT DESIGN
Damon's
Goes To College
As the first full-service chain to open in a
university setting, Damon's Grill finds that campus
foodservice calls for extra flexibility in design
and operations.
MAY 2006
SPECIAL REPORT
IP's High-Speed Revival
After Hurricane Katrina, Biloxi's IP Casino underwent a phoenix-like reemergence in only 100 days.
Behind the renovation: the 24/7 work of dedicated design,
supplier and construction teams.
APRIL 2006
UNIT DESIGN
Morongo's Ace Kitchen
Stellar foodservice in a sophisticated setting helps SoCal's
Morongo Casino "out-Las Vegas" Las Vegas. |
