Articles by FER Edit
Advance planning and prep are the key to a surprise-free installation of stone-hearth ovens.
In a move to regain its position as leader in the competitive barbecue field, Sonny’s BBQ’s new prototype puts its smokers front and nearly center, opens the kitchen to full view and refreshes a 47-year-old brand in the process.
With a streamlined menu and a redesigned kitchen with state-of-the-art equipment, Tampa, Fla.-based Beef ‘O’ Brady’s new Beef’s Express prototype is poised to bring speed and quality to even more fans.
From a new-fangled steam dome to exquisitely formed melamine servingware, 14 noteworthy products emerged from a field of 57 finalists in FER’s 2015 Smallwares & Tabletop Awards.
At Barneys New York in Beverly Hills, Calif., converting the high-end deli restaurant Barney Greengrass to the new Freds at Barneys started with a shoe-department-sized hurdle.
At Mayo Clinic’s new Dan Abraham Healthy Living Center in Rochester, Minn., nutrition becomes part of participants’ daily lives thanks to an innovative teaching kitchen bolstered by a behind-scenes production kitchen and servery.
KLR Service LLC, St. Thomas, V.I., fix an emergency refrigeration fiasco and remind us that many problems can be prevented.
Go Roma’s compact prototype sports a lively dining room and open kitchen, but lacked space for a hearth oven and wine barrels. Designers developed artistic workarounds that deliver both efficiency and pizzazz.
Commercial Services Inc., Chesterfield, Mo., figured out that something as simple as a checklist can save service techs time and operators money.
At Wells Fargo’s corporate headquarters in Charlotte, N.C., creating a new show-stopping servery within budget and on time started with some serious behind-scenes excavation and ventilation work.
- Advertisement -
- Advertisement -
- Advertisement -
- Advertisement -
- Advertisement -
- Advertisement -