Design

Planning for What’s NEXT

Control what you can and stay agile serve as a few ideas to come from the inaugural FER Virtual NEXT.

Flexible Design Allows Cafe to Continue Operating Under New Rules

In Coeur d’Alene, Idaho, a flexible layout and smart equipment choices have allowed Kootenai Health’s new Kootenai Cafe to morph from self-serve to staff-serve during the COVID-19 pandemic.

Starbucks Shifts Store Formats

The pandemic accelerates company plans to offer convenience-led options.

Back to Open: Serving the Needs of Long-Term Care Facilities

When it comes to foodservice, there can be a tendency to group all healthcare operations into one bucket.

Brush Creek Ranch Showcases High-End Kitchen

A luxury resort stars a high-end exhibition kitchen with plenty of firepower.

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.

Focus On: K-12 Foodservice

Schools focus on meal pickup sites now, and look for ways to safely feed students when they return.

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.

Retooling for Takeout

How Daily Grill supported the sudden shift to takeout and delivery amid the COVID-19 pandemic.

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.

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