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.
MOREThe Dallas-based chain has reduced its store count while rolling out smaller units. The results: faster service times and higher sales.
MOREBuilding Efficient Teaching Kitchens at the New Orleans Culinary & Hospitality Institute
State-of-the-art teaching kitchens offer accelerated culinary education
MOREDean & 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
MOREService agents share their best advice for maintaining this cookline staple
MOREVentless cooking equipment abounds at Red Door Marketplace
MOREA California home kitchen vibe and a display cookline anchored by twin brick hearth ovens make the Chicago restaurant a dining pilgrimage
MOREAt The Oasis, a larger production area telegraphs the “fresh” message while boosting efficiency for on- and off-site sales
MORECaptain D’s prototype measures smaller but still seats the same amount and matches—or beats—production of larger stores
MOREFriendly’s finer, faster prototype uses high-tech, speed-of-service cooking equipment in a more efficient layout
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