Kitchen Design
March 1, 2018
ChopShop Gets It Right
Rather than putting all eggs in one proverbial basket, the Original ChopShop will test four versions of one prototype to see which is best.
February 1, 2018
Call To Order
Uncle Maddio’s jumps its prototype to the next level in Acworth, Ga., with upgrades including an unexpected make-line layout tweak that speeds up service and streamlines labor.
January 1, 2018
Project Italy
A chef at Fi’lia, renowned Chef Michael Schwartz’s upscale Italian eatery in Miami, slices a pizza fresh out of the restaurant’s wood-burning pizza oven. The restaurant also touts a wood-fired grill, and both are on display. Fi’lia is located inside the luxury hotel SLS Brickell.
December 1, 2017
Bear Necessities
When it came to updating the Bear’s Den, the main retail dining spot for the University of Maine in Orono, Maine, an extra-close partnership between all parties was needed to meet tight deadlines. The result: a stunning makeover delivering delicious flow, improved function, Maine-centric design and seamless security.
October 1, 2017
Multifunctional & Multifaceted
Hillsborough County Public Schools opened a new Center for Nutrition and Culinary Services production and event center that is unique in the K-12 foodservice segment.
September 1, 2017
Right On Track
At Churchill Downs, Louisville, Ky., revamped kitchens use all the right equipment and step-saving layouts to deliver blue ribbon results for America’s premier horse racing venue.
August 1, 2017
Mad About Modular
Modular restaurants plus a new 4.0 proto are powering Checkers and Rally’s expansion thanks to faster development times, lower costs and the plug-and-play advantage.
July 1, 2017
Cowboy Cool
After a brand redesign took Dallas-based rotisserie concept Cowboy Chicken from kitschy to cool, a kitchen makeover has upped the “wow!” factor while boosting consistency, efficiency and service times—with less equipment than before.
June 1, 2017
House Of Brews
Already set with an extensive alcohol beverage program, the World of Beer team has added to the concept fully-equipped kitchens supporting some 40 menu items. The addition has led to a 30%-plus increase in overall sales depending on the store.
May 1, 2017
Stand Out in SoCal
A recent prototype by Encino, Calif.-based quick-service sandwich concept The Stand offers a contemporary something-for-everyone menu in an open-kitchen setting. Adding high-efficiency equipment has helped speed service.
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