Articles by Janice Cha
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.
Already set with an extensive alcohol beverage program, the World of Beer team has added to the concept fully-equipped kitchens supporting some 40 menu items. The addition has led to a 30%-plus increase in overall sales depending on the store.
A recent prototype by Encino, Calif.-based quick-service sandwich concept The Stand offers a contemporary something-for-everyone menu in an open-kitchen setting. Adding high-efficiency equipment has helped speed service.
After years of specializing in carry-out and delivery, Toppers Pizza now finds online ordering is bringing more guests on site and they are looking for food-prep transparency. The chain’s new Show Kitchen puts pizza-making front and center.
Teamwork, a cardboard kitchen and spaghetti maps helped Old Chicago use lean management practices to create its kitchen of the future. Here’s how the chain did it.
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