Foodservice Equipment Reports

ARTICLES

DESIGN: Spaulding Masters Space Challenges

“Half the space, double the expectations” was the challenge faced by the foodservice team at Spaulding Rehabilitation Hospital, Boston, after the hospital’s move to its new Charlestown location overlooking Boston Harbor.
Read More

DESIGN: Smooth Operator

Pollo Campero’s new prototype cuts nearly 40% of wasted motion, adds cutting-edge technology to its equipment package and boosts productivity and revenues by about 20%. The secret: time-motion studies and a willingness to embrace new ideas.
Read More

DESIGN: Babalu Gets It Right

Babalu’s open kitchen layout plus the concept’s creative “sample and share” menu will generate more than $3.5 million/year from a 4,000-sq.-ft. space. Here’s how it’s evolving.
Read More

DESIGN: Nothing But Net

Energy-efficient equipment installed in a restored 1880s-era building, plus a smart kitchen layout, have propelled KC’s Sports Bar & Lounge toward first-year revenues of $1.4 million.
Read More

DESIGN: Mooyah Ups Its Game

Improved ergonomics and upgraded equipment on Mooyah’s new prototype cookline helps this better-burger chain turn out higher volumes and free more team members to focus on guests.
Read More

DESIGN: Great Expectations

The search for “the right oven” for a new bakery led entrepreneurs at the Sugarie Bake Shop, Pleasanton, Calif., to Pacific Gas and Electric’s Food Service Technology Center. There they found advice not only on ovens but just about every other piece of equipment intended for their shop.
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

Suite Success

Bourbon House’s new kitchen island suite has streamlined operations and improved food production speeds. Cleans up well and looks nice, too.
Read More

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.
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