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.
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.
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.
Academia Barilla’s flagship restaurant in New York City showcases the food maker’s Italian cuisine via a fast-casual display-cooking line, well-stocked retail area and generously sized commissary kitchen designed for growth.