Foodservice Equipment Reports

Articles by Allison Rezendes, Fe3

Go With The Flow

Repositioned serving platforms, and plenty of grab-and-go options, let guests move easily and quickly through the remodeled retail dining space at Medical City Dallas Hospital.


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Make It Cold

Customers want icy cold beverages pretty much year round, but especially summer. For many of you, a small to mid-size cube ice machine will meet the demands. Keep these tips in mind before you buy.
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Front & Center

Display kitchens connect customers to the culinary experience. But how do you design an open kitchen that’s operationally efficient and easy to keep visually appealing? Top consultants weigh in.
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Food Shield Evolution

Food shields have evolved from bulky, institutional-looking structures into airy, attractive and adjustable models. Turn here to learn the latest in types of shields, mounting options and equipment add-ons.


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Dining With A View

Inspired by the Colorado landscape, foodservice designers at Boulder Community Hospital create a fresh-food-themed servery, plus a main kitchen, to service additional patient beds.


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Market Fresh

Foodservice designers create a Whole Foods-inspired Marketplace, ready with display-cooking stations and versatile equipment, around a challenging corridor at St. Elizabeth Hospital.


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Equipping Pods

Three operators set up pods differently, but they all agree tearing out traylines and implementing the forward-thinking meal-assembly system was well worth the change.
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