Foodservice Equipment Reports

Kitchen Design

Smokin’ Hot Sonny’s

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.
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Express Lane

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.
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DESIGN: Class Act

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.
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Go Pizza, GO ROMA!

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.
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Into The Light

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.
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Out Of The Box

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.
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Community Kitchen

Half culinary incubator, half empanada factory, wholly entrepreneurial: Dream Kitchen, Elgin, Ill., combines the best of both worlds for a unique shared-kitchen business.
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Rock-Solid Sbarro

Sbarro taps into state-of-art, 3D design to pump new energy into the longtime shopping-mall favorite. The A-to-Z makeover includes a sharpened focus on pizza and a major equipment revamp.
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