Foodservice Equipment Reports

ARTICLES

The Trevian Way

At New Trier High School, Winnetka, Ill., achieving the university dining look, feel and food quality in a high-volume high school setting required some layout and design finesse. Mission accomplished.


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Clean Slate

Sleek. Calm. Efficient. Stunning. The unseen details of The French Laundry’s new kitchen in Yountville, Calif., are as much a work of art as its famous dishes.


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Making Magic

Exquisite attention to detail helped Chicago Magic Lounge’s bars and kitchen get off to a racing start, despite some unexpected challenges. Plus, what’s a magic theater without secret doors, trompe l’oeil floors and disappearing ice?


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Robotic Java

Briggo Coffee Haus, Austin, Texas, combines responsibly sourced, locally roasted coffee coffee shop powered by cloud technology so customers can beans with an unattended robotic app-order their own perfect cups, 24/7.


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The Connected Kitchen

At Madison Area Technical College, the new Culinary Arts program’s use of technology in its teaching kitchens is earning the facility high marks both within and outside the school.


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Call To Order

Uncle Maddio’s jumps its prototype to the next level in Acworth, Ga., with upgrades including an unexpected make-line layout tweak that speeds up service and streamlines labor.


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Project Italy

A chef at Fi’lia, renowned Chef Michael Schwartz’s upscale Italian eatery in Miami, slices a pizza fresh out of the restaurant’s wood-burning pizza oven. The restaurant also touts a wood-fired grill, and both are on display. Fi’lia is located inside the luxury hotel SLS Brickell.


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Bear Necessities

When it came to updating the Bear’s Den, the main retail dining spot for the University of Maine in Orono, Maine, an extra-close partnership between all parties was needed to meet tight deadlines. The result: a stunning makeover delivering delicious flow, improved function, Maine-centric design and seamless security.


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Smallwares & Tabletop Leading The Way

Some 18 noteworthy products made the final cut in FER's 2017 Smallwares & Tabletop Competition. We feature seven smallwares and 11 tabletop champions in the following pages. Watch the December 2017 issue of FER for full coverage on the 62 finalists.


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Right On Track

At Churchill Downs, Louisville, Ky., revamped kitchens use all the right equipment and step-saving layouts to deliver blue ribbon results for America’s premier horse racing venue.


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Mad About Modular

Modular restaurants plus a new 4.0 proto are powering Checkers and Rally’s expansion thanks to faster development times, lower costs and the plug-and-play advantage.


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Cowboy Cool

After a brand redesign took Dallas-based rotisserie concept Cowboy Chicken from kitschy to cool, a kitchen makeover has upped the “wow!” factor while boosting consistency, efficiency and service times—with less equipment than before.


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House Of Brews

Already set with an extensive alcohol beverage program, the World of Beer team has added to the concept fully-equipped kitchens supporting some 40 menu items. The addition has led to a 30%-plus increase in overall sales depending on the store.


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Stand Out in SoCal

A recent prototype by Encino, Calif.-based quick-service sandwich concept The Stand offers a contemporary something-for-everyone menu in an open-kitchen setting. Adding high-efficiency equipment has helped speed service.


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Showtime At Toppers

After years of specializing in carry-out and delivery, Toppers Pizza now finds online ordering is bringing more guests on site and they are looking for food-prep transparency. The chain's new Show Kitchen puts pizza-making front and center.
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