Articles by FER Edit

Behind scenes at the new Ronald Tutor Campus Center, a 13,000-sq- ft. production kitchen serves chain outlets, fine dining, a bar/nightclub, a marketplace and the banquet hall.

Welcome to the latest in ice machines. We invited the major makers to submit their newest and most updated machinery, and below we assembled their key features for your review. For a longer list of ice machine suppliers, consult our Buyers Guide here at fermag.com.—Ed.

Note: Supplier Statements are not to be taken as editorial endorsements.

Today’s energy- and water-efficient ice machines step it up with smart diagnostics and digital control.

Seasons 52, Darden Restaurants’ 18-unit seasonally oriented concept, has six new units on the docket. Three of the grill and wine bars should open by…

A smaller kitchen and a streamlined service system are among the changes at La Madeleine. A 3,500-sq.-ft. prototype opening near its Dallas headquarters boasts a…

A menu shorter than a cocktail list and a BYOC (chopsticks) rule are two features at Chipotle’s new Asian concept restaurant, ShopHouse. The debut store…

Jack in the Box is getting closer to its goal of becoming up to 80% franchised. New franchisee J&D Restaurant Group has acquired 37 of…

The nation’s biggest Japanese quick-service chain has opened its first three restaurants in the Colombia. Under a multiyear franchise deal with Frisby S.A., another five…

McDonald’s Corp. is pumping millions into renovating its 1,400 Canadian restaurants. The Oak Brook, Ill., burger chain, already revamping the look in 800 of its…

With steakhouses thriving again, Sizzler USA is planning to return to Illinois. The Culver City, Calif., chain expects to open 18 Chicago-area restaurants over the…