Foodservice Equipment Reports

Articles by Janice Cha, Fe3

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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Path To Perfection

Teamwork, a cardboard kitchen and spaghetti maps helped Old Chicago use lean management practices to create its kitchen of the future. Here’s how the chain did it.


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New Frontier

When Food Network’s The Pioneer Woman Ree Drummond opened her long-awaited Mercantile in downtown Pawhuska, Okla., visitors from around the country waited in lines nearly three hours long to come in, shop and dine. Here’s how The Merc’s extraordinary three-part kitchen design allows cooks to meet and exceed the crowds’ expectations.


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Built For The Future

High-tech, high-reliability equipment plus an emphasis on staff training has speeded service times and customer satisfaction at St. Xavier High School, an all-boys private school in Louisville, Ky.
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PRIDE: Suite Success At Falk College

In Syracuse, N.Y., the new nutrition training center at Falk College, part of Syracuse University, features well-equipped cooking stations, a pastry kitchen—and a full-fledged island cooking suite. Here’s how it all fits together.
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Suite Success At Falk College

In Syracuse, N.Y., the new nutrition training center at Falk College, part of Syracuse University, features well-equipped cooking stations, a pastry kitchen—and a full-fledged island cooking suite. Here’s how it all fits together.
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Smallwares & Tabletop: The Future Is Now!

Gorgeous servingware collections; a pair of wildly different buffet display systems; a heavy-duty griddle rail; and a super-effective handheld citrus juicer are just a few of the 12 new products that achieved the winners’ circle in FER’s 2016 Smallwares & Tabletop Competition.


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Smart Smallwares

Five innovative, effective products earned top honors in FER’s 2016 Smallwares Competition: a double-action citrus juicer, an ice cream spade with heft, a multiuse kitchen timer, a pair of product-centric chiller containers and a universal griddle rail.
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Terrific Tabletops

Eye-catching copper barware, an elegant whiskey-tasting set, china-like melamine platters, a graphics-wrapped serving tray, a deep blue pottery collection and not one but two show-stopping buffet display systems comprised the seven winners in FER’s 2016 Tabletop Competition.
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Arby's Moves The Dial

Arby’s systemwide energy efficiency program, spanning six years and 1,000+ company-owned locations, has netted the Atlanta-based, fast-crafted sandwich brand annual energy savings in the millions of dollars. It’s also resulted in an edgy new prototype, a U.S. Department of Energy award—and a new lease on life.
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