Design
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
Energy Smart
Whether you want to save the planet or simply save a few bucks, becoming more energy efficient is a good place to start. Operators who’ve been there tell you how.
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
Maximizing Rack-Conveyor Efficiency
Recent study results from the FSTC point to ways to reduce energy and water costs.
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
Survival Guide: Water Filtration Systems
Contaminates in water can ruin customers’ drinks or gum up foodservice equipment. Both are costly. Maintain your water filtration system. You can start by regularly changing filters.
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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