Kitchen Design
Taking You to The Edge at Auburn University
Auburn University’s new dining hall boasts an efficient layout with a variety of platforms, featuring a tortilla maker, Mongolian grill and other specialty equipment.
Training Grounds: Inside Roper Mountain Science Center’s Dining Facility
A dining facility at the Roper Mountain Science Center, part of Greenville County Schools, delivers freshly made meals to crowds on field trips while preparing students for a foodservice career.
Small Changes Make a Big Difference in Fuzzy’s Taco Shop’s New Prototype
Little changes help Fuzzy’s Taco Shop’s prototype accommodate the same amount of covers as traditional stores—but from a smaller footprint.
La Madeleine’s Prototype Offers a Link to France
La Madeleine’s all-new prototype in Dallas boasts its first-ever drive-thru and a from-scratch bakery.
UMass Amherst Offers a World of Flavors
Worcester Commons combines authentic menus and equipment, future-forward layouts and multitasking platforms to offer an unforgettable dining experience.
New Way at Roti
Roti Modern Mediterranean’s new prototype centers around improved off-premise services and a reimagined customer-facing makeline.
Quick-Service Concept Hiya Taco Powered by Back-of-House Cook-Chill System
When Toro Taco Restaurant Group was brainstorming new concepts that would be easier to operate and more cost-effective for future growth, they came up with a quick-service concept called Hiya Taco.
How Gyro Shack Expanded Its Drive-Thru-Only Concept
It took several iterations before Gyro Shack found the right way to expand its drive-thru-only concept to one with more service options.
Safety Check: Show Best Practices
Guests are extremely watchful of restaurant practices related to ensuring cleanliness and safety, says data and insight provider Black Box Intelligence.
- Advertisement -
- Advertisement -
TRENDING NOW
- Advertisement -
- Advertisement -
- Advertisement -
- Advertisement -