Kitchen Design
March 1, 2015
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.
February 1, 2015
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.
January 1, 2015
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.
January 6, 2014
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.
January 6, 2014
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.
January 6, 2014
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.
January 1, 2014
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.
December 1, 2013
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.
November 1, 2013
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.
August 26, 2013
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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