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.

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.

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.

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.

“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.

The search for “the right oven” for a new bakery led entrepreneurs at the Sugarie Bake Shop, Pleasanton, Calif., to Pacific Gas and Electric’s Food Service Technology Center. There they found advice not only on ovens but just about every other piece of equipment intended for their shop.

Before any big equipment purchase, you should talk to the dealer to make sure you’re getting the right piece of equipment for the job. One concessionaire is still learning this lesson the hard way after deciding to use three deep-fat fryers to boil saltwater instead of oil. Duffy’s Equipment Service, Sauquoit, N.Y., was repeatedly called…

The 400-bed hospital’s chief engineer, assistant engineer and kitchen manager repeatedly tried and failed to get the facility’s rack-conveyor dishmachine to work. But even after spending hundreds of dollars in replacement parts, including a new transformer, the machine would not operate. At a loss to figure out the problem, the engineering team called Commercial Kitchen…

Two hours before opening time at a sports pub in Windham, Maine, an equipment dealer realized the two new custom conveyor ovens being installed were set up for liquid-petroleum (LP) gas. The restaurant required equipment built for natural gas. The installers had already moved the original ovens out the back door. The dealer called the…