Foodservice Equipment Reports

Kitchen Design

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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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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