Foodservice Equipment Reports

Articles by Janice Cha, Fe3

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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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 2017

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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Double Duty

At the University of Massachusetts Lowell Campus, the McGauvran Student Center relies on smart adjacencies and shared platform equipment to make the best use of a tight, vertical footprint. At the same time, the design increases dining choices for both the meal-plan and retail dining programs—and puts the project in the running for LEED Gold.
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Wide Open West

Smart servery layout paired with well-placed kitchen support and a cool c-store has cut queuing times for students at Coppell High School, Coppell, Texas, by about half, and boosted participation by 15%.
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Johnny Rockets 2.0

Prototype Johnny Rockets 2.0 features new kitchen equipment that’s cut food production times nearly in half, and a new design package that gives its 1950s-era look a retro-modern makeover. The changes have generated double-digit sales increases as a result.
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Hotelex Shanghai Turns 25

The 25th Hotelex/FineFood Shanghai Expo, held March 29-April 1 at Shanghai New Int’l. Expo Center, Shanghai, drew more than 126,000 attendees to see some 2,800 exhibitors covering just about everything related to hospitality, from products and services to world-class competitions.
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Smokin’ In Style

When Dickey’s Barbecue Pit’s new prototype cut the kitchen size by 50%, the cost to build dropped and sales skyrocketed. Here’s how the chain’s leaders did it.
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Going For Green

The fresh look and new efficiencies of Saladworks' rebranded concept has propelled the prototype store to a 60%-plus boost in sales. Here’s how.
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Mission Accomplished

At the Iron Mike Conference Center at Fort Bragg, N.C., fine-tuning the Army’s prototypical kitchen and servery design took attention to detail plus an eye for flow and function.
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Buckeye Bullseye

Traditions at Scott and Curl Market together serve as the culinary hearts of the new community created by The Ohio State University’s 3,200-bed North Residential District project. The two foodservice operations feature one-stop dining, with each station equipped to be a destination.
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