Kitchen Design

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.

Building Efficient Teaching Kitchens at the New Orleans Culinary & Hospitality Institute

State-of-the-art teaching kitchens offer accelerated culinary education

How Buena Vista University Built an Inviting and Efficient Dining Commons

On this small liberal arts campus, the dining hall serves as a gathering place for the entire community

Dean & DeLuca’s Stage by Next Step Design

Dean & DeLuca’s new bistro Stage blends sculpture, theater and a custom-made serving island to create a one-of-a-kind quick-service dining experience

Inside Caltech’s Ventless Red Door Marketplace

Ventless cooking equipment abounds at Red Door Marketplace

California Meets Hearth Ovens in Pacific Standard Time Restaurant

A California home kitchen vibe and a display cookline anchored by twin brick hearth ovens make the Chicago restaurant a dining pilgrimage

Kitchen Design: The Oasis by Moe’s Southwest Grill

At The Oasis, a larger production area telegraphs the “fresh” message while boosting efficiency for on- and off-site sales

Kitchen Design: Captain D’s, New Iberia, La.

Captain D’s prototype measures smaller but still seats the same amount and matches—or beats—production of larger stores

Kitchen Design: Friendly’s, Marlborough, Mass.

Friendly’s finer, faster prototype uses high-tech, speed-of-service cooking equipment in a more efficient layout

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