Kitchen Design
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.
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.
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.
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.
Culinary Labs Train Teens for Foodservice Careers
High school students at Cherry Creek Innovation Campus, Centennial, Colo., enjoy a jump-start when it comes to preparing for their future professions. The new campus gives young people first-hand training on a wide range of trades, including commercial foodservice.
Redesign Boosts Menu Choices at Franciscan Health
Franciscan Health Michigan City's new building brings more choices for patients and retail diners.
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