Foodservice Equipment Reports

Unit Design

ARTICLES

PRIDE: Little Caesars Arena, Detroit

Janice Cha, Fe3

At Little Caesars Arena, Detroit, display cooking equipment showcases culinary offerings throughout the facility. Other draws include “lotsa pizzas,” numerous F&B outlets, and the unique Via, which makes the venue a neighborhood destination regardless of event schedules.


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PRIDE: The Trevian Way

Janice Cha, Fe3

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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PRIDE: Clean Slate

Janice Cha, Fe3

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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PRIDE: Making Magic

Janice Cha, Fe3

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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PRIDE: Robotic Java

Janice Cha, Fe3

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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PRIDE: The Connected Kitchen

Janice Cha, Fe3

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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PRIDE: ChopShop Gets It Right

By Janice Cha, Fe3

Rather than putting all eggs in one proverbial basket, the Original ChopShop will test four versions of one prototype to see which is best.


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PRIDE: Call To Order

Janice Cha, Fe3

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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PRIDE: Project Italy

By Janice Cha, Fe3

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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PRIDE: Bear Necessities

Janice Cha, Fe3

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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PRIDE: Multifunctional & Multifaceted

by John Lawn
Hillsborough County Public Schools opened a new Center for Nutrition and Culinary Services production and event center that is unique in the K-12 foodservice segment.
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PRIDE: Right On Track

by Janice Cha, Fe3

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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PRIDE: Mad About Modular

by Janice Cha, Fe3

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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PRIDE: Cowboy Cool

Janice Cha, Fe3

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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PRIDE: House Of Brews

by Janice Cha, Fe3

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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PRIDE: Stand Out in SoCal

by Janice Cha, Fe3

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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PRIDE: Showtime At Toppers

by Janice Cha, Fe3
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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PRIDE: Path To Perfection

by Janice Cha, Fe3

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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PRIDE: New Frontier

by Janice Cha, Fe3

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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PRIDE: Built For The Future

by Janice Cha, Fe3
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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