Less kitchen, more seating and less overall cost turns into higher revenue and profits for Spicy Pickle Sandwich Co. »

The Tilted Kilt’s sexy new three-pack of prototypes, with its three sizes of kitchen-bar combinations to match seating, lets franchisees choose the plan that best fits a conversion footprint. »

Behind scenes at the new Ronald Tutor Campus Center, a 13,000-sq- ft. production kitchen serves chain outlets, fine dining, a bar/nightclub, a marketplace and the banquet hall. »

A tight 304-sq.-ft. kitchen keeps Chef Cat Cora’s new 78-seat restaurant at the San Francisco Airport cranking morning through night, seven days a week. »

Boston’s new prototype brings a freshened building design, efficiency tweaks to the kitchen and $160,000 in savings to opening costs—all without shrinking the footprint or number of seats. »

Mama Fu’s finds good fortune—and new growth—with a new, smaller prototype that chops building costs by 10% and keeps store revenues healthy. »

At University of California-Santa Barbara, a new 46’-long mobile kitchen is serving soccer fans, college students and, if need be, disaster refugees. Best of all, it’s serving more and better food at lower cost than before. ... »

Quaker Steak & Lube’s challenge: significantly reduce the footprint, drop $1 million from overall build costs—and keep the restaurant revenues the same. »

Ducks fans visiting the new Matthew Knight Arena at the University of Oregon can nosh on everything from popcorn to lobster thanks to a foodservice operation that combines flexibility, creativity and volume. »

Streamlining, decluttering, faster service and sustainability mark the new prototype propelling growth plans for Moe’s Southwest Grill. »

Kennesaw State University’s explosive growth has driven planners to create The Commons, a huge dining hall capable of nearly doubling output as enrollment increases. »

Spec’ing sustainable equipment helps South St. Burger Co. follow its ‘Be the Right Choice’ motto—and greens the bottom line, too. »

Bourbon House’s new kitchen island suite has streamlined operations and improved food production speeds. Cleans up well and looks nice, too. »

The University of San Diego’s Student Life Pavilion raises the proverbial bar with a cutting-edge combo of street food, market and education—all in a LEED-approved setting. »

Correctional Service of Canada develops an innovative process to make equipment procurement, service and preventive maintenance more efficient and cost effective. »

Qdoba’s newest proto revamps the brand image while featuring a modular design package that keeps building costs down and manages to play well with existing stores. »

Kitchen, café and conference center redesign cures foodservice challenges at Texas Scottish Rite Hospital for Children. »

The Greene Turtle keeps expansion costs down by opening in existing restaurant locations with a kitchen layout that’s as consistent as possible from store to store. »

When the U.S. Naval Academy embarked on a mission to completely renovate its more than 60-year old galley, it started by building a temporary modular kitchen complex right next door—ramping up speed and efficiency in the process. »

Denver’s City Sheriff’s Dept. and city task force officials prove progressive by approving a central food processing facility not included in the original renovation plan. »

Ready to renovate, but not ready for room service, design consultants develop an elegant solution that enables facility to switch when the time is right. »

Refrigerators designed to operate with the door wide open are unique pieces of equipment. Follow a few ground rules and you’ll help these specialized units perform at peak efficiency. »

Cobble Hill Health Center uses bulk food serving carts to deliver the quality foodservice a new generation of residents expects. »

A condensed new prototype—with an upgraded kitchen package and totally revamped exterior and interior—helps Culver's operators cut costs while delivering a wow factor for guests. »

A condensed new prototype—with an upgraded kitchen package and totally revamped exterior and interior—helps Culver's operators cut costs while delivering a wow factor for guests. »