Kitchen Design

Community Kitchen

Half culinary incubator, half empanada factory, wholly entrepreneurial: Dream Kitchen, Elgin, Ill., combines the best of both worlds for a unique shared-kitchen business.

Rock-Solid Sbarro

Sbarro taps into state-of-art, 3D design to pump new energy into the longtime shopping-mall favorite. The A-to-Z makeover includes a sharpened focus on pizza and a major equipment revamp.

Contemporary Classic

At Becker College’s Fuller Campus Center, Leicester, Mass., a well-equipped servery reduces the kitchen footprint, pulls culinary action out front and offers built-in menu flexibility for years to come.

UNIT DESIGN: Deep-Green Makeover: The Next Course

A cutting-edge renovation at Listel Hotel’s flagship restaurant in Vancouver, B.C., proves that green kitchen choices make dollars and sense by measuring energy use.

DESIGN: Boston Beauty

With state-of-the-art equipment, energy efficiency and world-class food from tandoori chicken to crepes to artisan pizza, Boston University’s Marciano Commons replaces three dated dining halls with one knockout retail/residential-dining facility.

UNIT DESIGN: Helping Hands

At Indianapolis-based food rescue and hunger relief organization Second Helpings, a partnership with a local foodservice kitchen design professional led to a kitchen renovation that doubled food production without moving a single wall.

DESIGN: Fatburger Finds Its Wings

Adding a Buffalo’s Express component to Fatburger restaurants took only three extra pieces of big equipment. Then sales took flight to the tune of a 25%-plus increase.

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.

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.

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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