GALLERY: Induction

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These companies introduced new induction products after NRA 2012.COOKTEK’S SINAQUA INDUCTION FOOD WELLSSinAqua induction food wells eliminate the need for water and steam without compromising food quality. No need for the plumbing or drainage that accompanies traditional steam tables. Cleanup at shift-end is fast and simple. The food wells maintain holding temps accurately and constantly,…

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PRODUCTS: February 2014

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APP OF THE MONTHIf your operation is on the smallish side, and private party rooms aren’t possible within your square footage, take a cue from Retro Bistro, a popular French restaurant in Mount Prospect, Ill. Owners Chris and Lorraine Barth came up with a clever way to divide their dining room into separate areas: a…

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DESIGN: Class Is In Session

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Denver’s Breckenridge-Wynkoop restaurant group learns launching a concept with an upscale menu, extensive beverage program and stylish artwork pays off.

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DESIGN: LinkedIn’s View To A Thrill

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Low-profile kitchen equipment plus a few design tricks were the key to creating a totally open, flexible kitchen and servery at LinkedIn’s new corporate offices in Sunnyvale, Calif.

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DESIGN: Mooyah Ups Its Game

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Improved ergonomics and upgraded equipment on Mooyah’s new prototype cookline helps this better-burger chain turn out higher volumes and free more team members to focus on guests.

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DESIGN: Nothing But Net

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Energy-efficient equipment installed in a restored 1880s-era building, plus a smart kitchen layout, have propelled KC’s Sports Bar & Lounge toward first-year revenues of $1.4 million.

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DESIGN: Babalu Gets It Right

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Babalu’s open kitchen layout plus the concept’s creative “sample and share” menu will generate more than $3.5 million/year from a 4,000-sq.-ft. space. Here’s how it’s evolving.

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DESIGN: Smooth Operator

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Pollo Campero’s new prototype cuts nearly 40% of wasted motion, adds cutting-edge technology to its equipment package and boosts productivity and revenues by about 20%. The secret: time-motion studies and a willingness to embrace new ideas.

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DESIGN: Spaulding Masters Space Challenges

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“Half the space, double the expectations” was the challenge faced by the foodservice team at Spaulding Rehabilitation Hospital, Boston, after the hospital’s move to its new Charlestown location overlooking Boston Harbor.

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