Kitchen Design

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.

Kitchen Makeover Transforms The Ranch at Rock Creek

A kitchen makeover at The Ranch at Rock Creek in Philipsburg, Mont., transformed a run-of-the-mill layout into an open production space filled with flow, function and even some reclaimed barnwood.

Banner University Medical Center’s New Light and Bright Servery

A newly constructed tower brings an open, market-place-style servery and other foodservice to Banner University Medical Center’s Tucson campus.

Renovations at Northwestern University Dining Halls Bring New Character to Each Facility

The latest makeovers at Northwestern University in Evanston, Ill., span multiple dining halls and a food court.

Kitchen Design: Firehouse Subs’ Restaurant of the Future

The fast-casual sandwich concept debuted a prototype with a faster, more efficient production line and a more user-friendly front-of-house.

Kitchen Design: The Commons at Tulane University

Tulane's servery spreads across two levels and relies on top-notch equipment and open-cooking platforms to draw students and visitors.

Kitchen Design: Less is More for Pie Five Pizza

The Dallas-based chain has reduced its store count while rolling out smaller units. The results: faster service times and higher sales.

Kitchen Design: Intermountain Hospital’s Efficient Kitchen and Bistro

Intermountain Layton Hospital’s foodservice facilities demonstrate thoughtful operational flow and equipment flexible enough to support everchanging menus.

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