Articles by Janice Cha
The fast-casual sandwich concept debuted a prototype with a faster, more efficient production line and a more user-friendly front-of-house.
Tulane's servery spreads across two levels and relies on top-notch equipment and open-cooking platforms to draw students and visitors.
The Dallas-based chain has reduced its store count while rolling out smaller units. The results: faster service times and higher sales.
State-of-the-art teaching kitchens offer accelerated culinary education
Dean & DeLuca’s new bistro Stage blends sculpture, theater and a custom-made serving island to create a one-of-a-kind quick-service dining experience
Service agents share their best advice for maintaining this cookline staple
Ventless cooking equipment abounds at Red Door Marketplace
A California home kitchen vibe and a display cookline anchored by twin brick hearth ovens make the Chicago restaurant a dining pilgrimage
At The Oasis, a larger production area telegraphs the “fresh” message while boosting efficiency for on- and off-site sales
Captain D’s prototype measures smaller but still seats the same amount and matches—or beats—production of larger stores
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