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.
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.
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.
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.