Kitchen Design
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.
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.
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.
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.
Makeover at University of Minnesota’s Historic Pioneer Hall
Here’s how the building was modernized, its charm preserved and its servery recreated as a destination dining space for some 2,800 student residents.
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