Equipment Lists by Concept or Station

March 3, 2022

The Anatomy of Blue Highway Pizza’s Pickup Area

Blue Highway Pizza’s customers may increasingly be choosing to take their orders to-go, but their loyalty isn’t going anywhere.

August 4, 2020

Anatomy of a Well-Designed Dock

A residence hall’s dock meets a university’s demands, from recycling to security.

October 1, 2019

Anatomy of a Scrapping Station

Generations Tower at ProMedica Toledo Hospital illustrates some best practices when designing a scrapping station.

March 1, 2019

Anatomy Of A Pastry Station

Chef Jacquy Pfeiffer of Chicago’s French Pastry School shares these tips for setting up a pastry station

February 1, 2018

Anatomy Of A Well-Designed Beverage Station

N. Wasserstrom & Sons helps identify the finer points of good beverage station design.

September 1, 2017

Anatomy Of A Dishroom

Good equipment choices and layout tips can help you to design a dishroom that’s efficient and comfortable for employees.

June 1, 2017

Anatomy Of A Drive-Thru

Packing a lot of foodservice action into a small space requires careful planning. Don’t miss these top tips from a leading fabricator.

December 1, 2016

Anatomy Of An Island Suite

J. Russell Stilwell, FCSI, Principal of Next Step Design, Annapolis, Md., shares best tips for designing an island suite.

September 1, 2016

Anatomy Of Arby’s New Kitchen

In Arby’s new cooking/sandwich assembly platform, key equipment changes have reduced operating costs, saved energy and improved product quality.

June 1, 2016

Anatomy Of A Well-Designed Cold Storage

The right shelving, optimal use of space, good lighting – all matter in a walk-in. By carefully planning your cold storage space, you reduce waste and improve your food quality and safety.

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