Articles by Janice Cha
At Madison Area Technical College, the new Culinary Arts program’s use of technology in its teaching kitchens is earning the facility high marks both within and outside the school.
Rather than putting all eggs in one proverbial basket, the Original ChopShop will test four versions of one prototype to see which is best.
Uncle Maddio’s jumps its prototype to the next level in Acworth, Ga., with upgrades including an unexpected make-line layout tweak that speeds up service and streamlines labor.
A chef at Fi’lia, renowned Chef Michael Schwartz’s upscale Italian eatery in Miami, slices a pizza fresh out of the restaurant’s wood-burning pizza oven. The restaurant also touts a wood-fired grill, and both are on display. Fi’lia is located inside the luxury hotel SLS Brickell.
When it came to updating the Bear’s Den, the main retail dining spot for the University of Maine in Orono, Maine, an extra-close partnership between all parties was needed to meet tight deadlines. The result: a stunning makeover delivering delicious flow, improved function, Maine-centric design and seamless security.
From problem-solving kitchen smallwares to tabletop items that refresh your service, the 62 finalists of the FER Smallwares & Tabletop Competition put your operations ahead of the game.
Some 18 noteworthy products made the final cut in FER's 2017 Smallwares & Tabletop Competition. We feature seven smallwares and 11 tabletop champions in the following pages. Watch the December 2017 issue of FER for full coverage on the 62 finalists.
At Churchill Downs, Louisville, Ky., revamped kitchens use all the right equipment and step-saving layouts to deliver blue ribbon results for America’s premier horse racing venue.
Modular restaurants plus a new 4.0 proto are powering Checkers and Rally’s expansion thanks to faster development times, lower costs and the plug-and-play advantage.
After a brand redesign took Dallas-based rotisserie concept Cowboy Chicken from kitschy to cool, a kitchen makeover has upped the “wow!” factor while boosting consistency, efficiency and service times—with less equipment than before.
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