Design
June 1, 2015
Into The Light
At Wells Fargo’s corporate headquarters in Charlotte, N.C., creating a new show-stopping servery within budget and on time started with some serious behind-scenes excavation and ventilation work.
May 1, 2015
Out Of The Box
Academia Barilla’s flagship restaurant in New York City showcases the food maker’s Italian cuisine via a fast-casual display-cooking line, well-stocked retail area and generously sized commissary kitchen designed for growth.
April 1, 2015
Training Ground
Intro Chicago, Lettuce Entertain You Enterprises' new concept, will serve as a culinary incubator, welcoming a new chef every few months.
March 1, 2015
Community Kitchen
Half culinary incubator, half empanada factory, wholly entrepreneurial: Dream Kitchen, Elgin, Ill., combines the best of both worlds for a unique shared-kitchen business.
February 1, 2015
Rock-Solid Sbarro
Sbarro taps into state-of-art, 3D design to pump new energy into the longtime shopping-mall favorite. The A-to-Z makeover includes a sharpened focus on pizza and a major equipment revamp.
January 1, 2015
Contemporary Classic
At Becker College’s Fuller Campus Center, Leicester, Mass., a well-equipped servery reduces the kitchen footprint, pulls culinary action out front and offers built-in menu flexibility for years to come.
January 6, 2014
UNIT DESIGN: Helping Hands
At Indianapolis-based food rescue and hunger relief organization Second Helpings, a partnership with a local foodservice kitchen design professional led to a kitchen renovation that doubled food production without moving a single wall.
January 6, 2014
UNIT DESIGN: Deep-Green Makeover: The Next Course
A cutting-edge renovation at Listel Hotel’s flagship restaurant in Vancouver, B.C., proves that green kitchen choices make dollars and sense by measuring energy use.
January 6, 2014
DESIGN: Boston Beauty
With state-of-the-art equipment, energy efficiency and world-class food from tandoori chicken to crepes to artisan pizza, Boston University’s Marciano Commons replaces three dated dining halls with one knockout retail/residential-dining facility.
January 1, 2014
FER FOCUS: New Tools For Tackling Food Waste
Landfills are filling up, and jurisdictions from sea to shining sea are looking to divert food waste. We look at two new types of systems getting traction in the U.S.
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