Kitchen Design
January 1, 2017
Built For The Future
High-tech, high-reliability equipment plus an emphasis on staff training has speeded service times and customer satisfaction at St. Xavier High School, an all-boys private school in Louisville, Ky.
December 1, 2016
Suite Success At Falk College
In Syracuse, N.Y., the new nutrition training center at Falk College, part of Syracuse University, features well-equipped cooking stations, a pastry kitchen—and a full-fledged island cooking suite. Here’s how it all fits together.
November 1, 2016
A Pivotal Design Solution
Pita Pit USA’s new proto features a “reversible” make-line that allows owners to swap two different equipment stations from back to front, depending on demand.
September 1, 2016
Double Duty
At the University of Massachusetts Lowell Campus, the McGauvran Student Center relies on smart adjacencies and shared platform equipment to make the best use of a tight, vertical footprint. At the same time, the design increases dining choices for both the meal-plan and retail dining programs—and puts the project in the running for LEED Gold.
August 1, 2016
Wide Open West
Smart servery layout paired with well-placed kitchen support and a cool c-store has cut queuing times for students at Coppell High School, Coppell, Texas, by about half, and boosted participation by 15%.
July 1, 2016
Johnny Rockets 2.0
Prototype Johnny Rockets 2.0 features new kitchen equipment that’s cut food production times nearly in half, and a new design package that gives its 1950s-era look a retro-modern makeover. The changes have generated double-digit sales increases as a result.
June 1, 2016
Smokin’ In Style
When Dickey’s Barbecue Pit’s new prototype cut the kitchen size by 50%, the cost to build dropped and sales skyrocketed. Here’s how the chain’s leaders did it.
May 1, 2016
Going For Green
The fresh look and new efficiencies of Saladworks’ rebranded concept has propelled the prototype store to a 60%-plus boost in sales. Here’s how.
April 1, 2016
Mission Accomplished
At the Iron Mike Conference Center at Fort Bragg, N.C., fine-tuning the Army’s prototypical kitchen and servery design took attention to detail plus an eye for flow and function.
March 1, 2016
Buckeye Bullseye
Traditions at Scott and Curl Market together serve as the culinary hearts of the new community created by The Ohio State University’s 3,200-bed North Residential District project. The two foodservice operations feature one-stop dining, with each station equipped to be a destination.
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