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.
Bourbon House’s new kitchen island suite has streamlined operations and improved food production speeds. Cleans up well and looks nice, too.
There are many compelling reasons why the fast-casual model works so well, and those reasons are good for customers and operators.
Three chains with different corporate models take very different approaches to LEED certification and sustainable buildings.
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…
FER’s Industry Awards events brought together more than 400 to honor the E&S industry’s very best.
At the industry’s big blockbuster foodservice show, innovation and hospitality trends are on display.