Kitchen Design

Express Lane

With a streamlined menu and a redesigned kitchen with state-of-the-art equipment, Tampa, Fla.-based Beef ‘O’ Brady’s new Beef’s Express prototype is poised to bring speed and quality to even more fans.

DESIGN: The Shoehorn Effect

At Barneys New York in Beverly Hills, Calif., converting the high-end deli restaurant Barney Greengrass to the new Freds at Barneys started with a shoe-department-sized hurdle.

DESIGN: Class Act

At Mayo Clinic’s new Dan Abraham Healthy Living Center in Rochester, Minn., nutrition becomes part of participants’ daily lives thanks to an innovative teaching kitchen bolstered by a behind-scenes production kitchen and servery.

Go Pizza, GO ROMA!

Go Roma’s compact prototype sports a lively dining room and open kitchen, but lacked space for a hearth oven and wine barrels. Designers developed artistic workarounds that deliver both efficiency and pizzazz.

Into The Light

At Wells Fargo’s corporate headquarters in Charlotte, N.C., creating a new show-stopping servery within budget and on time started with some serious behind-scenes excavation and ventilation work.

Out Of The Box

Academia Barilla’s flagship restaurant in New York City showcases the food maker’s Italian cuisine via a fast-casual display-cooking line, well-stocked retail area and generously sized commissary kitchen designed for growth.

Training Ground

Intro Chicago, Lettuce Entertain You Enterprises' new concept, will serve as a culinary incubator, welcoming a new chef every few months.

Community Kitchen

Half culinary incubator, half empanada factory, wholly entrepreneurial: Dream Kitchen, Elgin, Ill., combines the best of both worlds for a unique shared-kitchen business.

Rock-Solid Sbarro

Sbarro taps into state-of-art, 3D design to pump new energy into the longtime shopping-mall favorite. The A-to-Z makeover includes a sharpened focus on pizza and a major equipment revamp.

Contemporary Classic

At Becker College’s Fuller Campus Center, Leicester, Mass., a well-equipped servery reduces the kitchen footprint, pulls culinary action out front and offers built-in menu flexibility for years to come.

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