Design

P.F. Chang’s Opens To-Go Concept

Farm-to-wok chain aims to quickly serve walk-in guests and support third-party drivers.

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.

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.

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.

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.

Editor’s Take: Necessity, the Mother of Innovation?

Why FER will always celebrate innovation, even in trying times.

Design Boot Camp Touches on Trends

Experts look at the intersection of menu and restaurant design.

3 Foodservice Megatrends With the Most Impact on Equipment

These megatrends might sway what equipment you specify.

Trends and Innovations Driving Foodservice at Grocery Stores

Foodservice in grocery stores has grown three times as fast as actual grocery sales between 2013 and 2018, according to Mintel.

Makeover at University of Minnesota’s Historic Pioneer Hall

Here’s how the building was modernized, its charm preserved and its servery recreated as a destination dining space for some 2,800 student residents.

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