Design
October 19, 2021
How Chefs Use Technology in the Kitchen
A diverse group of Chicago-area chefs share their thoughts on technology in the back-of-house. Hint: Simple equipment still has a spot.
October 1, 2021
Taking You to The Edge at Auburn University
Auburn University’s new dining hall boasts an efficient layout with a variety of platforms, featuring a tortilla maker, Mongolian grill and other specialty equipment.
October 1, 2021
Focus On: Stadium Foodservice
”It used to be you went to a ballgame and had a hot dog and a beer, and you were happy and that was it,” says Chris Bigelow, president of The Bigelow Cos.
September 24, 2021
Starbucks To Incorporate Its Greener Stores Design Globally
For the coffee giant’s 50th birthday, it announced plans to expand its lower-impact framework to 10,000 stores globally by 2025.
September 20, 2021
Why is the WELL Building Standard Worth Striving For?
Kip Serfozo, the East Coast design director for Cini-Little Int’l., talks about why the WELL Building Standard is one all should aspire to, especially now amid a labor shortage and global pandemic.
September 2, 2021
Focus On: College and University Foodservice
Campus dining halls contend with the restaurants and apps students relied on during their months of virtual learning.
September 2, 2021
Training Grounds: Inside Roper Mountain Science Center’s Dining Facility
A dining facility at the Roper Mountain Science Center, part of Greenville County Schools, delivers freshly made meals to crowds on field trips while preparing students for a foodservice career.
August 2, 2021
Focus On: K-12 Foodservice
School foodservice operators continue to adapt to the changing needs of students.
August 2, 2021
Bright Future: The State of Energy Efficiency
Energy efficiency is becoming a more immediate concern as manufacturers, utilities and local governments are offering both new incentives—and in some cases, new mandates—for kitchen equipment to use less energy.
August 2, 2021
Small Changes Make a Big Difference in Fuzzy’s Taco Shop’s New Prototype
Little changes help Fuzzy’s Taco Shop’s prototype accommodate the same amount of covers as traditional stores—but from a smaller footprint.
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