Foodservice Equipment Reports

Kitchen Design

Contemporary Classic

At Becker College’s Fuller Campus Center, Leicester, Mass., a well-equipped servery reduces the kitchen footprint, pulls culinary action out front and offers built-in menu flexibility for years to come.
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DESIGN: Boston Beauty

With state-of-the-art equipment, energy efficiency and world-class food from tandoori chicken to crepes to artisan pizza, Boston University’s Marciano Commons replaces three dated dining halls with one knockout retail/residential-dining facility.
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UNIT DESIGN: Helping Hands

At Indianapolis-based food rescue and hunger relief organization Second Helpings, a partnership with a local foodservice kitchen design professional led to a kitchen renovation that doubled food production without moving a single wall.
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Naval Victory

An amazing temporary kitchen feeds 4,500 cadets at the U.S. Naval Academy as the historic King Hall dining facility undergoes renovation.
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DESIGN: Fine Tuning

New and pending kitchen tweaks (to both equipment and layout) will improve Cheddar’s Casual Cafe’s operations, flow, service and cost-to-build.
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DESIGN: 1,000 Degrees of Pizza

Tony Sacco’s Coal Oven Pizza relies on a single, massive oven fueled by the intense heat of burning anthracite. The coal-fired stone-hearth oven is used for practically every dish on the Sacco’s menu, from pizza to cake, and soon, pasta. Here’s how one artisanal restaurant ekes maximum quality and flexibility from a minimalist cooking battery.
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DESIGN: Baptist Health Lexington Connects The Dots

Space constraints dictated a challenging three-floor layout for Baptist Health Lexington’s new kitchen, servery and dock. But smart design has linked the floors’ back-of-house systems in a ground-breaking feat of integration that covers water, oil, waste and much more.
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