Foodservice Equipment Reports

Kitchen Design

Showtime At Toppers

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.
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Path To Perfection

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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New Frontier

When Food Network’s The Pioneer Woman Ree Drummond opened her long-awaited Mercantile in downtown Pawhuska, Okla., visitors from around the country waited in lines nearly three hours long to come in, shop and dine. Here’s how The Merc’s extraordinary three-part kitchen design allows cooks to meet and exceed the crowds’ expectations.


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Built For The Future

High-tech, high-reliability equipment plus an emphasis on staff training has speeded service times and customer satisfaction at St. Xavier High School, an all-boys private school in Louisville, Ky.
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Suite Success At Falk College

In Syracuse, N.Y., the new nutrition training center at Falk College, part of Syracuse University, features well-equipped cooking stations, a pastry kitchen—and a full-fledged island cooking suite. Here’s how it all fits together.
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Double Duty

At the University of Massachusetts Lowell Campus, the McGauvran Student Center relies on smart adjacencies and shared platform equipment to make the best use of a tight, vertical footprint. At the same time, the design increases dining choices for both the meal-plan and retail dining programs—and puts the project in the running for LEED Gold.
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Wide Open West

Smart servery layout paired with well-placed kitchen support and a cool c-store has cut queuing times for students at Coppell High School, Coppell, Texas, by about half, and boosted participation by 15%.
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Johnny Rockets 2.0

Prototype Johnny Rockets 2.0 features new kitchen equipment that’s cut food production times nearly in half, and a new design package that gives its 1950s-era look a retro-modern makeover. The changes have generated double-digit sales increases as a result.
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Smokin’ In Style

When Dickey’s Barbecue Pit’s new prototype cut the kitchen size by 50%, the cost to build dropped and sales skyrocketed. Here’s how the chain’s leaders did it.
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