Design
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.
June 3, 2022
Presto Chango: Inside Fiore’s Transformation
When the restaurant formerly known as Francesca’s Fiore reopened as Fiore Pizzeria & Bakery, the businesses under one roof tripled. Instead of a full-service Italian trattoria, the new Francesca’s sister brand in Forest Park, Ill., features a one-page, handwritten menu of pizza and small bites—plus a display commissary in a skylit space behind a glass…
May 1, 2022
Behind the Scenes: Bellagreen Tests Out New Concept in Houston
Sometimes the stars align, and a restaurant prototype is born.
April 1, 2022
Serving Students at Fountain Inn High School
Greenville County Schools adapts a base servery design to meet the shifting needs of a leading-edge high school.
April 1, 2022
Optimizing Today’s Delivery Kitchens
Delivery kitchen growth has exploded in the past two years, fueled by pandemic behavior changes. As consumers acclimated to ordering online out of necessity, a restaurant’s presence became more about digital real estate and less about physical real estate. Business models vary for delivery kitchens—many include pickup—but they all focus on bringing online orders to…
April 1, 2022
Focus On: Convenience Stores
From sit-down dining to easy grab-and-go meals, convenience stores are continuing to build on their food options for travelers of all stripes. “A lot of the c-stores are doing much more prepared food than they ever did,” says Arlene Spiegel, president of foodservice consulting firm Arlene Spiegel & Associates. “All I see is possibilities and…
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