Kitchen Design
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.
Sweet Solution: A Famous Snack Maker Creates an On-Site Cafe
Snack company Mondelez Int’l. creates a signature on-site cafe in Chicago’s bustling Fulton Market.
Burger King Unveils ‘Restaurant of Tomorrow’
RBI is the latest operator to redesign stores to optimize for drive-thru and delivery.
Inside Expedia’s Worldly Cafe
Challenged by Expedia Group to design a corporate dining facility, with nary a hint of a corporate cafeteria feel, foodservice consultants deliver a destination dining spot worthy of world travelers.
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.
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