Foodservice Equipment Reports

Kitchen Design

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.
Read More

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.
Read More

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.
Read More

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.
Read More

DESIGN: View Finder

Action serving stations, flexible equipment and technology and panoramic sightlines put food front-and-center at Horizon Healthcare Services, Inc.’s new employee dining facility.
Read More

DESIGN: In The Loop

At The Loop Pizza Grill, a supersized, plain vanilla shell of a building gave the company space and opportunity to develop its prototype and test new ideas.
Read More

UNIT DESIGN: More Relish Please

A compact footprint, efficient cookline and flair-to-spare—not to mention some addictively delicious burgers—have created a cult following for Relish Gourmet Burgers in Atlantic Canada. This year, Relish heads stateside.
Read More