Design
September 1, 2022
Focus On: Full-Service Restaurants
There’s a new energy around the full-service dining sector, and it’s driven by a willingness to adapt to swift sea changes. “Typically we were seeing about 5%-10% of our sales as carryout pre-pandemic,” says Bob Bafundo, COO of Wings and Rings. “Since COVID, we’ve seen weeks and months where we’ve more than doubled, sometimes even…
September 1, 2022
Project Spotlight: Inside Humana’s Falls Food Hall
The concept focuses on carryout capabilities, complete with a mobile app for preordering, smart design features and touch-screen order-and-pay kiosks.
August 1, 2022
Portillo’s New Pacesetter
With three drive-thru lanes and no dining room, the Chicago-born brand covers new ground in Joliet, Ill.
August 1, 2022
Focus On: Senior Living
Everything from the preferences of baby boomers to staffing shortages are driving innovation in this segment.
August 1, 2022
6 Myths About Going Electric
Some operators are switching from gas technologies to electric models. What does the change really mean?
August 1, 2022
Inside CWRU’s LEED Certified Fribley Commons
At Case Western Reserve University in Cleveland, a $19 million renovation has put Fribley Commons squarely back on the campus dining map. A few things that set Fribley apart in terms of design and layout include innovative ventilation solutions that helped the building earn LEED Silver certification, a labor-efficient platform supporting multiple stations and a…
July 6, 2022
WHY CHOOSING THE RIGHT SERVING LINE IS GOOD BUSINESS.
While aesthetics and functionality are always top of mind when considering a new serving line solution, it’s important that operators also consider the business angle of this decision. In this article, we’ll look at modular serving lines and custom serving lines through the lens of how each option could affect an operator’s bottom line now…
June 10, 2022
Chicago Is Now Home to the First Panera To Go Concept
Panera Bread is shaking it up—again.
June 6, 2022
Anatomy of an Allergen-Sensitive Station
Simple Servings, an allergen-sensitive station, takes measured steps to reduce diners’ allergen risks.
June 6, 2022
Joe Schumaker’s Take on the Future of Catering
FER checked in with Joe Schumaker to get his unique take on how far catering has come—and where it’s headed.
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