Articles by FER Edit

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.

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…

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…

In an industry that typically relies on traditional drawings, one architecture firm has ventured into virtual-reality software to show clients their restaurant designs.

Brinker Int’l. rolled out LED lighting to 800+ Chili’s restaurants in one year. Here’s how they did it.