Articles by FER Edit
There are many compelling reasons why the fast-casual model works so well, and those reasons are good for customers and operators.
Bourbon House’s new kitchen island suite has streamlined operations and improved food production speeds. Cleans up well and looks nice, too.
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.
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.
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.
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,…
The brand new, 6-ft. gas-fired griddle was leaking grease below the griddle surface—not a lot, but enough to cause smoking, carbon build-up and owner angst.…
KEEP WINE FRESHER LONGER This keg wine dispenser has two dedicated temperature zones: one for white wines (45°F) and one for red wines (55°F). Keg…
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