Design
June 1, 2020
Kona Poke Debuts Food Trailer
The chance convergence of a trailer, a permanent parking spot and a pandemic has helped Kona Poke pivot from a brick-and-mortar business to a pickup/delivery model.
June 1, 2020
Focus On: K-12 Foodservice
Schools focus on meal pickup sites now, and look for ways to safely feed students when they return.
May 1, 2020
3 Foodservice Trends That May Transcend the Pandemic
While social distancing has stopped certain foodservice trends in their tracks, the phenomenon is pushing others to the forefront.
May 1, 2020
From the Editor: Post-Pandemic Themes Emerge
Self-serve stations and the dining room as we know it may be over, at least for the near future.
May 1, 2020
High School’s New Cafe Balances Speed With Customization
Capable of serving waves of up to 450 students in 30-minute meal periods, the Brownsburg High School Cafe balances grab-and-go speed with crowd-pleasing customization.
May 1, 2020
Retooling for Takeout
How Daily Grill supported the sudden shift to takeout and delivery amid the COVID-19 pandemic.
May 1, 2020
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.
May 1, 2020
P.F. Chang’s Opens To-Go Concept
Farm-to-wok chain aims to quickly serve walk-in guests and support third-party drivers.
April 1, 2020
What’s Next in Energy Efficiency
Energy Star-rated equipment mandates in multiple states and gas bans in select U.S. cities signal changes could soon arrive in areas where you design and equip foodservice operations.
March 31, 2020
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.
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