Foodservice Equipment Reports

Features

ARTICLES

Naval Victory

An amazing temporary kitchen feeds 4,500 cadets at the U.S. Naval Academy as the historic King Hall dining facility undergoes renovation.
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DESIGN: Fine Tuning

New and pending kitchen tweaks (to both equipment and layout) will improve Cheddar’s Casual Cafe’s operations, flow, service and cost-to-build.
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DESIGN: 1,000 Degrees of Pizza

Tony Sacco’s Coal Oven Pizza relies on a single, massive oven fueled by the intense heat of burning anthracite. The coal-fired stone-hearth oven is used for practically every dish on the Sacco’s menu, from pizza to cake, and soon, pasta. Here’s how one artisanal restaurant ekes maximum quality and flexibility from a minimalist cooking battery.
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