Kitchen Design
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.
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.
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