Kitchen Design
The Makings of Twisted By Wetzel’s
Wetzel’s Pretzels, the multiunit bakery of shopping mall fame, now offers its soft pretzels and more at street-side through its latest concept.
In St. Paul, Open Arms of Minnesota Gains Room to Grow
Open Arms of Minnesota—a volunteer-powered, nonprofit organization that provides meals to critically ill Minnesotans—needed more room.
Project Spotlight: Collaboration Clears Hurdles
Designing for a state park courting corporate clients took teamwork.
Tour the Multifaceted Hyatt Regency Salt Lake City
A restaurant with a display kitchen, a street-facing cocktail lounge and an abundance of event space welcome guests at the hotel.
Modern Market Eatery Refreshes Key Equipment
Three small pizza ovens, a smart toaster and holding cabinets help drive efficiencies at the chain's just-opened location.
A Look at the Design of Atlanta’s Rooftop L.O.A.
Rooftop L.O.A., perched atop a mixed-use development, weaves foodservice and mixology into and around a poolside retreat.
Zoned For Success: The Story Behind Wing Zone’s Updated Design
Wing Zone’s updated design makes off-premise dining its centerpiece. Highlights include a tightened cookline, swifter service times and, down the road, robots.
Al Forno Mediterranean Grill & Subs’ Grand Opening
A Florida startup concept opens its doors after managing labor challenges, supply shortages and Hurricane Ian.
An Exclusive Look At Purdue University’s Renovated Dining Hall
The hall gains new concepts, including a halal eatery and the campus' first full-service bar, while still preserving traditional elements.
Inside CWRU’s LEED Certified Fribley Commons
At Case Western Reserve University in Cleveland, a $19 million renovation has put Fribley Commons squarely back on the campus dining map. A few things that set Fribley apart in terms of design and layout include innovative ventilation solutions that helped the building earn LEED Silver certification, a labor-efficient platform supporting multiple stations and a…
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