PEOPLE ON THE MOVE: Personnel Moves

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Warren Graber has been appointed president of Chicago-based COOKTEK INDUCTION SYSTEMS LLC. He succeeds company founder Bob Wolters. Graber, who had been v.p.-operations since ’09, now directs all activities and strategies in operations, sales and marketing. He joined the company in ’05 as v.p.-engineering. CookTek has been a division of Middleby Corp. since 2009. •…

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DESIGN: 1,000 Degrees of Pizza

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Tony Sacco’s Coal Oven Pizza relies on a single, massive oven fueled by the intense heat of burning anthracite. The coal-fired stone-hearth oven is used for practically every dish on the Sacco’s menu, from pizza to cake, and soon, pasta. Here’s how one artisanal restaurant ekes maximum quality and flexibility from a minimalist cooking battery.

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UNIT DESIGN: Deep-Green Makeover: The Next Course

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A cutting-edge renovation at Listel Hotel’s flagship restaurant in Vancouver, B.C., proves that green kitchen choices make dollars and sense by measuring energy use.

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UNIT DESIGN: Helping Hands

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At Indianapolis-based food rescue and hunger relief organization Second Helpings, a partnership with a local foodservice kitchen design professional led to a kitchen renovation that doubled food production without moving a single wall.

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Suite Success

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

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FER EXCLUSIVE: Quick, Comfortable And Customized

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There are many compelling reasons why the fast-casual model works so well, and those reasons are good for customers and operators.

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Leaders LEED, Others Follow

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Three chains with different corporate models take very different approaches to LEED certification and sustainable buildings.

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BACK STORY: Clean That Condenser!

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Service techs with the Dan Cone Group, headquartered in Moline, Ill., make several visits a year to an area casual-dining chain to check and clean condensing units on refrigeration equipment. The restaurant relies on refrigerated prep tables and refrigerated drawers to prepare menu items for customers 12-13 hours a day. The condensing units can easily…

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