Kitchen Design
What to Consider When Choosing Heated Holding Shelves
Heated holding shelves keep off-premise orders at serving temperatures.
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.
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.
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