Kitchen Design

Tangerine Room The Westin Anaheim ResortWEB

March 3, 2022

Solving a Design Puzzle at The Westin Anaheim Resort

Designers create an efficient back-of-house flow at The Westin Anaheim Resort despite layout challenges.

December 3, 2021

Chef’s Choice: Inside Daniel Boulud’s Le Pavillon

Michelin-starred Chef Daniel Boulud’s Le Pavillon serves as a featured dining destination in one of Midtown Manhattan’s newest skyscrapers, One Vanderbilt.

October 1, 2021

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.

September 2, 2021

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.

August 2, 2021

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.

May 3, 2021

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.

April 8, 2021

Mulberry Street Tavern Delivers Heart and Soul

Mulberry Street Tavern produces hearty entrees from an open kitchen, complete with a wood-fired charbroiler, inside a former bank building more than 100 years old.

March 2, 2021

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.

January 4, 2021

New Way at Roti

Roti Modern Mediterranean’s new prototype centers around improved off-premise services and a reimagined customer-facing makeline.

December 1, 2020

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.

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