Design
October 11, 2019
NRA Calls for Kitchen Innovations Awards Entries
Program recognizes equipment that meaningfully improves back-of-house operations. Dec. 18 marks the deadline for entries.
October 1, 2019
Kitchen Design: Firehouse Subs’ Restaurant of the Future
The fast-casual sandwich concept debuted a prototype with a faster, more efficient production line and a more user-friendly front-of-house.
October 1, 2019
Kitchen Design: The Commons at Tulane University
Tulane's servery spreads across two levels and relies on top-notch equipment and open-cooking platforms to draw students and visitors.
September 1, 2019
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.
September 1, 2019
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.
August 1, 2019
Editor’s Take: Southern Hospitality
A behind-the-scenes look at New Orleans' new cooking school exemplifies the city's unique spirit
August 1, 2019
How Much You Can Save With Energy Star-Rated Equipment
How efficiency profiles on the nine categories of Energy Star-rated equipment models compare to current standard models
August 1, 2019
How to Keep Your Hot Water Delivery System Effective and Efficient
Inadequate hot water delivery systems can affect your bottom line
August 1, 2019
Building Efficient Teaching Kitchens at the New Orleans Culinary & Hospitality Institute
State-of-the-art teaching kitchens offer accelerated culinary education
August 1, 2019
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
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