Kitchen Design

Inside Expedia’s Worldly Cafe

Challenged by Expedia Group to design a corporate dining facility, with nary a hint of a corporate cafeteria feel, foodservice consultants deliver a destination dining spot worthy of world travelers.

What to Consider When Choosing Heated Holding Shelves

Heated holding shelves keep off-premise orders at serving temperatures.

Flexible Design Allows Cafe to Continue Operating Under New Rules

In Coeur d’Alene, Idaho, a flexible layout and smart equipment choices have allowed Kootenai Health’s new Kootenai Cafe to morph from self-serve to staff-serve during the COVID-19 pandemic.

Brush Creek Ranch Showcases High-End Kitchen

A luxury resort stars a high-end exhibition kitchen with plenty of firepower.

Kona Poke Debuts Food Trailer

The chance convergence of a trailer, a permanent parking spot and a pandemic has helped Kona Poke pivot from a brick-and-mortar business to a pickup/delivery model.

High School’s New Cafe Balances Speed With Customization

Capable of serving waves of up to 450 students in 30-minute meal periods, the Brownsburg High School Cafe balances grab-and-go speed with crowd-pleasing customization.

Retooling for Takeout

How Daily Grill supported the sudden shift to takeout and delivery amid the COVID-19 pandemic.

Best Practices for Building a Centralized Kitchen

Today’s centralized kitchens not only meet myriad needs for operators but the category has evolved to include some interesting variants.

P.F. Chang’s Opens To-Go Concept

Farm-to-wok chain aims to quickly serve walk-in guests and support third-party drivers.

Nantucket Hospital’s Revamped Foodservice Facilities

The foodservice department at Nantucket Cottage Hospital puts a new, more-efficient kitchen and servery to work for an island community.

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