Articles by FER Edit

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…

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.

“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.

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.

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.

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.

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.

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.

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